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Crispy Japanese chicken with pickled cucumbers

Crispy Japanese chicken with pickled cucumbers
4.8 24 ratings
Prep. 30 min
Total 1 h 35 min
4 portions
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Ingredients

Pickled cucumbers
  • baby Lebanese cucumbers cut into ribbons
    400 g
  • salt
    ½ tsp
  • caraway seeds
    ½ tsp
  • garlic cloves
    2
  • fresh dill leaves only
    3 sprigs
  • apple cider vinegar
    2 tbsp
  • honey
    1 tsp
  • lemon juice only (approx. 20 g)
    ½
Japanese pepper seasoning
  • orange peel dehydrated (see Tips)
    1 tbsp
  • black peppercorns
    1 tbsp
  • white sesame seeds
    1 tbsp
  • black sesame seeds (see Tips)
    1 tbsp
  • wakame flakes (see Tips)
    1 tsp
  • dried chilli flakes
    1 tsp
  • sea salt
    1 tsp
Crispy chicken
  • piece fresh ginger peeled
    3 cm
  • garlic clove
    1
  • tamari
    30 g
  • egg
    1
  • chicken tenderloins
    500 g
  • gluten free cornflour for coating
    50 g
  • vegetable oil for deep frying

Difficulty

easy

Nutrition per 1 portion

Sodium 1942.4 mg
Protein 31.9 g
Calories 2312.5 kJ / 550.5 kcal
Fat 30.2 g
Fibre 5.7 g
Saturated Fat 4.1 g
Carbohydrates 32.7 g

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Good food, gluten free 94 Recipes
Australia and New Zealand

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