Crispy Japanese chicken with pickled cucumbers

Crispy Japanese chicken with pickled cucumbers

4.8 24 ratings

Prep. 30 min

Total 1 h 35 min

4 portions

Ingredients

Pickled cucumbers

baby Lebanese cucumbers cut into ribbons
400 g
salt
½ tsp
caraway seeds
½ tsp
garlic cloves
2
fresh dill leaves only
3 sprigs
apple cider vinegar
2 tbsp
honey
1 tsp
lemon juice only (approx. 20 g)
½

Japanese pepper seasoning

orange peel dehydrated (see Tips)
1 tbsp
black peppercorns
1 tbsp
white sesame seeds
1 tbsp
black sesame seeds (see Tips)
1 tbsp
wakame flakes (see Tips)
1 tsp
dried chilli flakes
1 tsp
sea salt
1 tsp

Crispy chicken

piece fresh ginger peeled
3 cm
garlic clove
1
tamari
30 g
egg
1
chicken tenderloins
500 g
gluten free cornflour for coating
50 g
vegetable oil for deep frying

Difficulty

easy

Nutrition per 1 portion

Sodium 1942.4 mg

Protein 31.9 g

Calories 2312.5 kJ / 550.5 kcal

Fat 30.2 g

Fibre 5.7 g

Saturated Fat 4.1 g

Carbohydrates 32.7 g

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Australia and New Zealand

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