- 4 boneless chicken thighs
- 2 tbsp. white sesame seeds
For the brine
- 1 L Water
- ½ cup Table Salt
- 2 tbsp. Castor Sugar
- 1 piece of Clove
- 1 tsp. Black peppercorns
- Lemon rind from 1 lemon
For the sauce
- 3 tbsp. Water
- 3 tbsp. liquid glucose
- 3 tbsp. soy sauce
- ½ cup rock sugar
- Zest from 1 lemon
- 1 piece of sliced ginger
- 1 small piece of kombu seaweed
- ½ cup lemon juice
For the batter
- 1 cup Fry powder – can substitute (½ cup plain flour, ½ cup corn flour 1 tsp. baking powder)
- ½ cup extra Fry powder for dusting
- 1 cup water
- 2 litres canola oil
First, you will need to make the brine. Combine the entire ingredients in a saucepan and bring to a simmer. Let cool in refrigerator and submerge the chicken thighs in the brine for 2 hours. Remove the chicken thighs from the brine and pat dry with absorbent paper. Cut the chicken thighs into 5 even pieces.
Preheat your oven to 160° C. On a baking tray lined with baking paper, place the sesame seeds in an even layer and bake until golden brown.
For the lemon sauce add all the ingredients except the kombu and lemon juice to a saucepan. Bring to a simmer and reduce by 1/3 (this will take about 20 minutes). Remove from the heat, add the kombu and lemon juice. Let cool to room temperature.
Next, you will need to make the batter. In a mixing bowl whisk the Fry powder and water together till a smooth batter forms. Keep the batter cool in the refrigerator until ready to use.
In a large saucepan heat the canola oil to 180° C.
Put ½ cup of Fry powder in a mixing bowl add the chicken, mixing to coat evenly. Dust of any excess flour from the chicken, then place in the batter. Drain off any excess batter and fry for 5 minutes.
Remove the chicken from the frying oil, place in a mixing bowl and add the lemon sauce with ½ the toasted sesame. Mix well to coat each piece of chicken in the sauce then transfer to serving dish. Sprinkle over the rest of the toasted sesame seeds.
- Pickled fennel: Shaved small bulb of fennel, pickle in master pickle stock.
- 500ml water
- 250ml rice vinegar
- 165g sugar
- 30g sea salt
Mix all ingredients together until sugar and salt dissolved, pour over shaved fennel.
Yuzu juice can be purchased from the Asian grocery store or fresh yuzu’s are in season at the moment and can be found at the markets, such as Footscray markets.
Add one table spoon of the yuzu juice to the pickled fennels just prior to serving.
Note Fry powder is a store bought product that can be purchased at Asian grocery stores. It is similar to tempura flour and can be substituted with a homemade recipe.
The Carousel would like to thank Ricky & Pinky for this recipe and Harvard Wang for the image.