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John Torode's Japanese crispy chicken with chilli dipping sauce

John Torode's Japanese crispy chicken with chilli dipping sauce

Name: John Torode's Japanese crispy chicken with chilli dipping sauce
Total time: 30 min
Yield: serves 6
Ingredients: 3cm piece root ginger; 100ml sake or dry sherry; 50ml soy sauce; 4 spring onions finely chopped; 4 skin on chicken breasts cut into 2cm chunks; groundnut or sunflower oil; 200g plain flour; 1 red chilli shredded; 1 red pepper roughly chopped; 2 long red chillies seeded and chopped; 100g golden caster sugar; 100ml white wine or rice wine vinegar

Published: December 19, 2014 at 2:30 PM

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serves 6

Easy

Total time: 30 mins

+ marinating

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A delicious and easy Japanese-inspired chicken recipe from John Torode. The homemade sweet chilli sauce works really well with this chicken, but you could use it for other recipes as well.

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Alternatives

Complete the dish

Try this recipe for John Torode's Japanese-style crispy chicken, then check out our teriyaki chicken and more Japanese-inspired recipes.

Ingredients

Nutrition

3cm piece root ginger
100ml sake or dry sherry
50ml soy sauce
4 spring onions

finely chopped
4 skin on chicken breasts

cut into 2cm chunks
groundnut or sunflower oil
200g plain flour
1 red chilli

shredded

sweet chilli sauce

1 red pepper

roughly chopped
2 long red chillies

seeded and chopped
100g golden caster sugar
100ml white wine or rice wine vinegar

Nutrition: per serving

kcal406
fat13g
saturates0g
carbs46.1g
sugars0g
fibre1.6g
protein24.7g
salt0.89g

Method

step 1

Peel and grate the ginger and squeeze out the juice into a bowl. Mix the sake, soy and most of the spring onion with the juice, add the chicken and turn over, then marinate for 1-2 hours.
step 2

For the sweet chilli sauce put all the ingredients in a pan with 100ml water over a high heat, and bring to the boil. Reduce to a simmer and cook for about 30 minutes until it turns pinkish. Remove from the heat and leave to cool slightly, then put in a food processor and blend to a sauce.
step 3

Fill a wok or saucepan ⅓ full with the oil and heat over a medium heat until a cube of bread browns in 30 seconds. Drain the chicken from the marinade, toss in flour, shake off excess then fry the pieces in the oil in batches. Cook for about 3 minutes each side until crisp and golden. Drain briefly on kitchen towel to get rid of any excess fat and serve sprinkled with the remaining spring onion and chilli on a warm plate with the sweet chilli sauce for dipping.

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