John Torode's Japanese-style fried chicken with sweet chilli sauce
Britain can’t get enough of the heat. As hot sauce sales soar and spicy dishes dominate menus, John Torode brings the fire into the kitchen with a masterclass in all things chilli. From expert tips on handling the spice to a mouthwatering recipe for his Japanese-style fried chicken with sweet chilli sauce, John shows us how to turn up the flavour without breaking a sweat.
Japanese-style fried chicken with sweet chilli sauce
Serves 4
Ingredients
500g chicken, thighs and breasts, skin off or on30g cornflour20g self-raising flour
For the marinade2 tbsp soy sauce1 tbsp mirin1 tbsp sake or vodka or sherry1 tbsp grated ginger1 tsp sesame oilvegetable oil or sunflower oil, for fryingFor the Sweet Chilli Sauce1 red pepper, roughly chopped2 long red chillies, chopped, seeds removed100g golden caster sugar100ml white wine or rice wine vinegar1 long red chilli, finely diced, seeds removed
To serve2 spring onions, green tops slicedCoupleof handfuls of coriander, picked1 long red chilli, diced
Method
1. Cut the chicken into large chunks twice the size of your thumb.
2. Mix the marinade and place the chicken and the marinade in a reusable sealable bag and let marinade for a good hour but less is fine.
3. Mix together the flours and once the chicken is marinated add the flour to the bag and shake it well so all the chicken is coated.
4. Place on a rack and leave to sit whilst you heat the oil in a wok or high sided sauté pan. Heat the oil to 170°C so the chicken cooks all the way through before it gets too dark.
5. Cook the chicken in batches, maybe two maybe three but reheat the oil after each batch.
6. Drop the chicken pieces individually into the oil and leave so they float to the top and give a little turn. Cook for about 4 minutes. Remove from the oil and test a piece to check that it is thoroughly cooked through.
7. Leave to drain on a cooling rack so they stay crisp.
8. For the sweet chilli sauce, place all the ingredients except the diced chilli in a saucepan and bring to the boil.
9. Reduce to a simmer then cook for about 5 minutes and blend until smooth. Leave to cool. It will thicken as it cools and be nice and sticky. You can reduce even more if you wish to make it thicker and sticker.
10. Stir in the diced red chilli.
11. Place the chicken pieces in a bowl and toss through spring onion, coriander and chopped red chillis. Serve alongside the sweet chilli sauce to dip your crispy chicken. If liked serve with rice.
Smashed Chilli and Cucumber Salad
Serves 4
Ingredients
1 large cucumber or 4 small ones1-2 small green chillies diced1 red chilli diced2 large spring onionsA good handful fresh corianderA good pinch of salt1/2 tsp chilli flakes optional
For the dressing2 tbsp white miso2 tbsp boiling water2 tsp sesame oil2 tsp soy sauce
Method
1. Wash the cucumber. Cut off both ends and discard.
2. Place cucumber on a bench and whack with a board. Rotate and do the same again, it will split and collapse. Cut on an angle.
3. Slice the spring onions and dice the chilli, pick the coriander and then mix all the salad ingredients in a large bowl.
4. Make the dressing by placing all the dressing ingredients in a bowl and whisk together.
5. Pour the dressing over the salad and mix well. Serve.