Ingredients for 4
- 600 g chicken thighs
- 150 ml soya sauce
- 3 garlic gloves (peeled)
- 1 lemon (quartered)
- 200 g chinese cabbage
- 30 g ginger
- 120 ml rice wine
- 30 ml soya sauce
- 45 g sugar
- 40 ml sesame oil
- 150g mayonnaise
- 10 g Sriracha
- Oil to fry
- Potato starch
- Salt-Shichimi mixture (Seven spices chili-pepper)
Method
- Use a bowl and add 150 ml soya sauce and ginger. Set aside for one hour.
- Meanwhile grate the ginger and combine it with rice wine and 30 ml soya sauce.
- Remove outer leaves from chinese cabbage, cut into quarters and remove the trunk. Cut the cabbage into very thin strips. Use a bowl and set a side.
- Cut chicken thighs into pieces and add them to the soya sauce-garlic bowl. (Wait for 3-5 minutes).
- Roll the chicken pieces in the potato starch and deep fry them at 180 degrees gold brown. Place them on a kitchen paper and a sprinkle the salt-shichimi mixture over.
- Mix mayonnaise with Srirache and marinate the chinese cabbage with the sesame-ginger dressing and finally serve!
This recipe was created by Edi Dimant. Since I love going to one of his restaurants called Mochi in Vienna, I wanted to share this with you!
