[Ingredients (Serves 4)]
200g Daikon radish
A [3 tablespoons vinegar, 1/4 teaspoon salt, a little pepper]
1 beaten egg
6 tablespoons flour
Potato starch, frying oil (to taste)
B [1 1/2 tablespoons each of vinegar, soy sauce, and sugar, a little chili pepper]
1 stalk green onion (finely chopped)
3-4 leaf lettuce leaves
[Preparation]
(1) Peel and grate the daikon radish, then lightly drain. Cut each chicken into 8 pieces.
(2) Place the chicken and A from (1) in a plastic bag and knead from the top of the bag. Seal and let sit at room temperature for about 20 minutes. Add the beaten egg and flour and knead well from the top of the bag. Remove the chicken and coat with potato starch.
(3) Pour 2-3cm of oil into a frying pan and heat to 180°C. Add (2) and fry for about 3 minutes and 30 seconds, turning occasionally once the batter has hardened. Turn the heat to high and fry for about 2 minutes.
(4) Place (3) in a serving dish, top with the grated daikon radish from (1), and pour the mixture from B over the top. Sprinkle with green onions and garnish with leaf lettuce.
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