Crispy Japanese chicken with pickled cucumbers

Pickled cucumbers

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

Japanese pepper seasoning

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

Crispy chicken

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