Crispy Japanese chicken with pickled cucumbers

Crispy Japanese chicken with pickled cucumbers

4.8 25 évaluations

Prép. 30min

Total 1h 35min

4 portions

Ingrédients

Pickled cucumbers

baby Lebanese cucumbers cut into ribbons
400 g
salt
½ tsp
caraway seeds
½ tsp
garlic cloves
2
fresh dill leaves only
3 sprigs
apple cider vinegar
2 tbsp
honey
1 tsp
lemon juice only (approx. 20 g)
½

Japanese pepper seasoning

orange peel dehydrated (see Tips)
1 tbsp
black peppercorns
1 tbsp
white sesame seeds
1 tbsp
black sesame seeds (see Tips)
1 tbsp
wakame flakes (see Tips)
1 tsp
dried chilli flakes
1 tsp
sea salt
1 tsp

Crispy chicken

piece fresh ginger peeled
3 cm
garlic clove
1
tamari
30 g
egg
1
chicken tenderloins
500 g
gluten free cornflour for coating
50 g
vegetable oil for deep frying

Niveau

facile

Infos nut. par 1 portion

Sodium 1942.4 mg

Protides 31.9 g

Calories 2312.5 kJ / 550.5 kcal

Lipides 30.2 g

Fibre 5.7 g

Graisses saturées 4.1 g

Glucides 32.7 g

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Également présenté dans

Good food, gluten free 94 Recettes
Australie et Nouvelle-Zélande

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