600g skinless, boneless chicken thighs cut into bite-sized pieces (about 20pcs)
Green tea pickle:
1 continental cucumber, cut into large batons
200ml boiling water
1½ tsp loose-leaf green tea
200ml white vinegar
1/3 cup sugar
Pinch of salt
½ cup mayonnaise, preferably Kewpie
1½ tbsp sriracha
½ tbsp lemon juice
Seasoned flour mix:
2 cups plain flour
2 cups cornflour
4 tbsp salt
3 tbsp bi-carb soda
4 tsp onion powder
2 tsp ground coriander
1 tsp 5 spice
1 tsp white pepper
2 cups plain flour
1 egg, beaten
2 tsp salt
Vegetable oil (for frying), approximately 8 cups
Lemon wedges (for serving)
Thinly shredded cabbage (for serving)
Green tea pickle: Combine hot water and green tea and let steep for 5 mins, strain and let liquid cool. Add vinegar, sugar, salt and cucumber and pickle for at least 3 hours.
Sriracha Mayonnnaise: Combine mayonnaise, sriracha & lemon juice; season with salt to taste.
Assembly: In a medium bowl, whisk together flour mix. In another medium bowl, combine batter. Working in batches, toss chicken in flour mix, ensuring it is well coated. Shake to remove excess. Dip chicken into batter mixture, allowing excess batter to drip off, and then coat in flour mixture, ensuring all crevices are coated; shake off excess.
Cooking: Heat oil to 180. Working in batches, fry chicken until deep golden brown – 4-6 minutes per batch. Drain over paper towels.
Serve with green tea pickle, sriracha mayonnaise, shredded cabbage & lemon wedge.
The Unley Gourmet Gala, held annually to coincide with the Tour Down Under, is on this Wednesday (January 22) from 5pm, with more than 30 food and wine stalls taking part in the King William Road party. JoyBird, at 164 King William Road, will be offering an “express menu” on the street, along with beer, wine and cocktails. The full menu will be available inside.
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