Sweet Mustard Pickle Brined Crispy Chicken
Brought to you by Three Threes
An Aussie pantry icon doing it’s best Japanese impression - and absolutely pulling it off.
Serves: 6
Prep time: 20 minutes + 4hs+ marinating
Cook time: 20 minutes
INGREDIENTS
Chicken
1 cup Three Threes Sweet Mustard Pickle, blitzed smooth
1 cup plain yoghurt
2 garlic cloves, grated
1 tsp caster sugar
1 tsp salt
9 chicken thighs, cut into quarters
1 cup plain flour
½ cup cornflour
2 tsp chicken stock powder
1 tsp salt
1 tsp sugar
Neutral oil, for frying
Slaw
¼ cup reserved marinade
2 tsp sesame oil
Juice of 1 lime
2 tsp fresh ginger, finely grated
½ green cabbage, finely shredded
2 cup edamame, thawed
1 green apple, julienned, held in lime acidulated water
3 spring onions, thinly sliced
1 cup coriander leaves, stalks finely chopped
2 tbsp sesame seeds
To serve
Steamed sushi or short grain rice
Japanese mayo
Lemon wedges
METHOD
Blend the pickle, yoghurt, garlic, sugar and salt until smooth. Set aside ¼ cup of the marinade for the slaw dressing. Add the chicken pieces to the remaining marinade, toss to coat well, cover and refrigerate for at least 4 hours or overnight.
When ready to cook, whisk together the flour, cornflour, stock powder, salt and sugar in a wide shallow bowl. Remove chicken from the marinade, shaking off any excess, and dust pieces well in the flour mixture.
Pour enough neutral oil into a deep heavy-based pan to come 4 - 5cm up the sides. Heat over medium - high until a pinch of flour sizzles on contact. Fry the chicken in batches for 4 - 5 minutes per side until deeply golden and cooked through. Drain on a wire rack.
Whisk the reserved marinade with the sesame oil, lime juice and ginger. Drain the apple and combine with the cabbage, edamame, spring onion, coriander and sesame seeds. Dress and toss well just before serving.
Serve the chicken over rice with the slaw alongside, Japanese mayo and lemon wedges.
HINTS
The overnight marinade makes a real difference here - the pickle and yoghurt tenderise the chicken deeply and the flavour carries all the way through to the crust.
Cornflour is the secret to a light, crispy result. Combined with plain flour it gives you that shatteringly good crust without needing anything fancy.
NUTRITION (per recipe total, serves 6 - guide only):
Calories: approx. 3800 kcal
Protein: approx. 210g
Carbohydrates: approx. 260g
Fat: approx. 180g
Fibre: approx. 22g
Sugar: approx. 48gSodium: approx. 4200mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.