Crispy Japanese chicken with pickled cucumbers
TM6 TM5 TM31

Crispy Japanese chicken with pickled cucumbers

4.8 (22 ratings)

Ingredients

Pickled cucumbers

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

Japanese pepper seasoning

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

Crispy chicken

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

Nutrition
per 1 portion
Calories
2312.5 kJ / 550.5 kcal
Protein
31.9 g
Carbohydrates
32.7 g
Fat
30.2 g
Saturated fat
4.1 g
Fiber
5.7 g
Sodium
1942.4 mg

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