JAPANESE TWICE-COOKED CHICKEN with TOGARASHI SALT
length55greenonions(scallions),cutinto15cmlengths 10cm ginger, thinly sliced
1 bulb garlic, halved
½ cup (125ml) mirin (Japanese rice wine) 1 tablespoon sesame oil
1 cup (250ml) soy sauce
¼ cup (25g) shichimi togarashi+
2.5 litres water
1.6kg whole chicken
1 cup (200g) rice flour, for dusting
2 tablespoons sea salt flakes vegetable oil, for shallow-frying Japanese-style mayonnaise, to serve lime wedges, to serve
Place the onion, ginger, garlic, mirin, sesame oil, soy sauce, 1 tablespoon of the shichimi togarashi, water and chicken breast-side down, in a large saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a lid and cook for 30 minutes.
Set aside to cool in the braising liquid for 20 minutes. Carefully remove the chicken++, cut into 8 pieces and dust each piece in the rice flour. Place the remaining shichimi togarashi and salt in a bowl and mix to combine.
Heat 5cm oil in a large saucepan over medium heat until the temperature reaches 180°C (350°F) on a deep-frying thermometer. Add the chicken, in batches, and cook for 3–4 minutes or until golden. Drain on paper towel and toss in half the togarashi salt. Serve the chicken with the remaining togarashi salt, mayonnaise and lime. SERVES 4.
+ Shichimi togarashi is a Japanese spice mix. It is available from Asian grocery stores and selected supermarkets.
++ You can use the remaining braising liquid as a stock for Asian-style soups or dishes. Just strain and freeze.