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Crispy Japanese chicken with pickled cucumbers
Prep. 30min
Total 1 h 35min
4 portions
Ingredients
Pickled cucumbers
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baby Lebanese cucumbers cut into ribbons400 g
-
salt½ tsp
-
caraway seeds½ tsp
-
garlic cloves2
-
fresh dill leaves only3 sprigs
-
apple cider vinegar2 tbsp
-
honey1 tsp
-
lemon juice only (approx. 20 g)½
Japanese pepper seasoning
-
orange peel dehydrated (see Tips)1 tbsp
-
black peppercorns1 tbsp
-
white sesame seeds1 tbsp
-
black sesame seeds (see Tips)1 tbsp
-
wakame flakes (see Tips)1 tsp
-
dried chilli flakes1 tsp
-
sea salt1 tsp
Crispy chicken
-
piece fresh ginger peeled3 cm
-
garlic clove1
-
tamari30 g
-
egg1
-
chicken tenderloins500 g
-
gluten free cornflour for coating50 g
-
vegetable oil for deep frying
Nutrition per 1 portion
Calories
550.5 kcal /
2312.5 kJ
Protein
31.9 g
Fat
30.2 g
Carbohydrates
32.7 g
Fiber
5.7 g
Saturated fat
4.1 g
Sodium
1942.4 mg
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Australia and New Zealand
Australia and New Zealand
