(from the Great Aussie Asian Bookbook by Kim Terakes)
- 400 g skinless chicken thigh fillets cut into 3-4 cm pieces
- 1 cup cornflour
- Vegetable oil for frying
- 1 tsp garlic powder
- 1 tsp grated ginger
- 1 tbsp sake (we substituted with sherry)
- 2 tbsp soya sauce (we used Kikkoman)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp chopped red capsicum (5mm squares)
- 2 tbsp chopped onion (5mm squares)
- 2 tbsp chopped red shallot (5mm squares)
- 2 tbsp white sugar
- 2 tbsp rice vinegar
- 2 tbsp water
Combine marinade ingredients with chicken. Cover with plastic film and leave in fridge for 2-4 hours.
For pickle, place all ingredients in saucepan. Bring to boil. Stir to dissolve sugar. Reduce heat and simmer for 5 minutes or until most of liquid has been absorbed. Spoon into dish, cool to room temperature. Refrigerate.
To cook chicken, drain marinade from chicken (we actually had nothing to drain). Heat enough oil so that chicken is fully COATED in fry pan. Place flour in bowl and coat chicken thoroughly. When oil is hot (and steaming), fry chicken until a nice crispy crust forms. Drain on paper towel.
To serve, pile the chicken on a serving plate topped with a tablespoon of pickle. Serve the remaining pickle separately.