Crispy Fried Chicken Bowl With Spring Onion and Ginger Oil
Enjoy this fried chicken bowl with sticky rice and greens or smacked cucumbers. The spring onion oil is an addictive condiment that adds extra depth.
Method
Based on 2 servings, adjust as needed.
Step 1
Start by making the spring onion oil. Put the spring onions, ginger, Szechuan peppercorns (or a mix of peppercorns and coriander seeds ground together), garlic, caster sugar and a good pinch of salt in a heatproof bowl. Pour 80mls of the vegetable oil (to serve 4) into a small saucepan over a medium heat, ensuring that the pan is no more than a third full.
Step 2
Once the oil is shimmering hot, quickly pour it onto the spring onion mixture. It will sizzle so do this carefully. Stir to combine and set aside. Will keep chilled in an airtight container for five days – the flavour will improve over time.
Step 3
Butterfly the chicken breasts and season with salt and pepper. Tip 5 tbsp of the flour (to serve 4) and all the cornflour into a shallow bowl with the shichimi togarashi (incase you can't get hold of this readymade, it's is a combination of black sesame seeds and chilli flakes with a little ground ginger and orange zest), if using, and a pinch of salt. Whisk in 7-8 tbsp of water to make a thick batter. Sprinkle the chicken with the remaining flour, then use tongs to dip the chicken in the batter.
Step 4
Place cucumbers on a cutting board. Using the flat side of a knife or a rolling pin, gently smash them until they split and crack open. Cut into bite-size chunks. Toss the smashed cucumber pieces with salt in a bowl and let sit for 10–15 minutes. This draws out water and improves texture. Drain off any excess liquid. Dress the cucumbers with a little of the spring onion oil and a little lime juice.
Step 5
Meanwhile, heat 4 tbsp vegetable oil in a frying pan over a medium heat. Gently lower in the chicken and fry on each side for 6-7 mins until very golden and crisp. Drain on a plate lined with kitchen paper and sprinkle with a little more shichimi togarashi, if you have it.
Step 6
To serve, arrange the bowl with the fried chicken, some rice, the smacked cucumbers, and a drizzle more of the spring onion,a little chilli oil, if you like extra heat and a wedge of lime each.
- Ingredients
- Based on 2 servings
-
1 tbsp Sichan Peppercorns, or half the amount of black peppercorn and coriander seeds, crushed together. 1x Sainsbury's Pink Peppercorns 24g -
2 Chicken Breasts, sliced through the middle, then pounded flat (butterflied) 1x Sainsbury's 320g British Fresh Skinless & Boneless Chicken Breast Fillets -
1 tsp Chilli OIl 1x itsu Crispy Chilli Oil 100g -
2 Limes 2x Sainsbury's Limes -
1 tbsp Shichimi Togarashi (Japanese Spice Mix), or use black sesame seeds with a little ground ginger & chilli flakes 1x Yutaka Roasted Black Sesame Seeds 100g -
1 tsp Coriander Seeds, use if you don't have sichuan peppercorns 1x Sainsbury's Coriander Seed 25g -
2 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
200g Cucumber, to serve 1x Sainsbury's Whole Cucumber -
20g Ginger, finely chopped 1x Sainsbury's Ginger 100g -
240g Sticky Rice, to serve 2x Bens Original Sticky Rice Microwave Rice 220g -
0.5tsp Caster Sugar 1x Sainsbury's White Caster Sugar 500g -
100g Spring Onions, very finely sliced 1x Sainsbury's Spring Onions Bunch 100g -
3tbsp Cornflour 1x Sainsbury's Cornflour 500g -
6tbsp Plain Flour 1x Sainsbury's Plain Flour 500g -
125ml Vegetable Oil, plus 4 tbsp 1x Sainsbury's Vegetable Oil 1L