-
Deep Fried Spicy Chicken And Burcock
Ingredients
- 2 x burdock roots (gobo)
- 1/3 lb boneless chicken breast Japanese rice wine (sake) Salt as needed
- 4 x perilla leaves (shiso or possibly oba) Oil for deep frying
- 2 x egg yolks
- 3 Tbsp. chilled water
- 1 Tbsp. Japanese mustard
- 4 Tbsp. flour
Directions
- Wash burdock and scrape off thin brown skin. Cut into 2-inch by 1/4-inch matchstick-size pcs and soak in water to keep color. Blanch quickly in boiling water and drain in colander. Sprinkle a healthy pinch of salt.
- Thinly slice chicken diagonally into bite-size pcs; sprinkle with salt and sake.
- Beat egg yolks with chilled water and mustard. Fold flour into yolk to make batter.
- Heat oil to 360 degrees. Dip burdock and chicken together in batter and deep-fry by spoonful. Drain on paper towels.
- Deep-fry perilla leaves without dipping in batter. Drain on paper towels.
- Serve with salt.
- This recipe yields 4 servings.
Similar Recipes
Leave a review or comment