Took me ages to find this recipe from Wagamama’s famous side dish. These deep-fried chicken pieces, served with a chili garlic sesame and soy sauce, result in pure crispy goodness!
2 Chicken breasts, de-skinned, deboned, cut into small cubes
1 Egg, beaten
1 tsp Dried thyme
1 tsp Dried oregano
3 tsp Cornflour
Vegetable oil (for deep frying the chicken).
For the tori kara age marinade
Fresh ginger root, approx. 3cm in length, finely grated
300ml Light soy sauce
25ml Sake (rice wine) or dry sherry
1 tsp Sugar
1 tbs Oyster sauce
For the gyoza dipping sauce
1 Garlic clove, peeled and finely chopped
2 tbs Sweet chili sauce
50ml Malt vinegar
150ml Light soy sauce
1 tbs Sesame oil
Preparation and cooking
Start by making the marinade, by combining the soy sauce, sake, sugar, oyster sauce and ginger in a bowl and mix until the sugar dissolves. Place the diced chicken into the bowl and leave for at least 1 hour (or overnight if possible).
Next make the dipping sauce by dissolving the sugar in the vinegar (heat in microwave if necessary), then combine with the crushed garlic, chili sauce, soy sauce and sesame oil.
In a third bowl, mix the beaten egg, thyme, oregano and cornflour into a smooth paste. After the chicken has marinated for at least 1 hour, discard the soy sauce marinade and drain the chicken. Transfer to the egg batter mix and coat well.
Deep-fry the chicken pieces at approx. 180°C for 4-5 minutes until golden brown. To ensure they cook evenly cook about 4 or 5 pieces at a time.
Then place the cooked chicken pieces on kitchen paper to soak out the excess oil, and serve with a small dish of gyoza sauce, and a wedge of lime!