I am very pleased that UNESCO has recognised the value in Japanese cuisine by giving it Cultural Heritage Status. The Japanese way of preparing food can be created wherever you are in the world. All you need is fresh ingredients, skills, creativity and appreciation. It’s a concept of enhancing the natural flavour for the palate and a feast for the eyes. When the creation is dressed in beautiful Japanese pottery, it looks even more delicious and the simple pottery looks even more fabulous.
Delicious and ecological – I call it double-fried chicken because it’s been fried twice. In fact the picture is actually Guinea fowl. I used it because it’s the end of game season, and it’s not available locally for few months. Surprisingly, deep frying it twice reduces the actual cooking time, therefore it saves energy. Using extra water just before cooking makes the chicken tender and tasty. Chicken gets too dry and hard if it’s over-cooked. You need to cook the chicken pieces in two batches, which make it easier to fry them twice. Leave between the frying time for 4~5 minutes – no longer.
Good quality chicken thighs 400g
Sunflower oil for frying approximately 300 ml
Light soy sauce 2 tbsp
Organic Swiss bouillon 1 & ⅓ tsp
Cider vinegar 1 tsp
Sugar or honey 1 tsp
Water 2 tbsp
Potato starch 100g
Cut the chicken into bite size pieces.
Mix all the ingredients for marinade sauce except for the water in a large bowl. Add the chicken pieces in the sauce then mix them well. Leave it for at least 10 minutes.
Prepare a pan with vegetable oil to heat up. (180ºC)
Just before deep-frying, add the water to the chicken marinade to mix them well.
Dip the chicken pieces in beaten egg then coat them with potato starch.
Deep-fry them for 1 and half a minutes first.
Take the chicken out to place on a mesh rack for 4 minutes resting.
Then deep-fry them for another 40 seconds to give toasted colour and make them crispy. Make sure not to cook too long!