Recipes

Miso‑marinated fried chicken

with Pickled Mooli and Spring Onion

Crispy miso-marinated fried chicken served with sweet pickled mooli and fresh spring onions. A bold, savoury dish with deep umami flavour.

Serves

2–3

Ingredients

Chicken and marinade

600g chicken thighs, skinless and boneless
3 tbsp white miso paste
1½ tbsp shoyu (Japanese soy sauce)
1 tsp cayenne pepper (to taste)
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp horseradish (optional)

Coating (60/40 Blend)

72g rice flour (60%)
48g tapioca flour (40%)

For frying

Vegetable oil, for deep frying

Sweet pickled mooli

1 medium mooli (daikon radish), thinly sliced
1 litre water
400ml white vinegar
400g caster or granulated sugar
50g salt

To finish

2–3 spring onions, finely sliced (green parts only)
Icy water

Method

1. Pickle the mooli

In a saucepan combine the water, white vinegar, sugar and salt. Bring to the boil, stirring until the sugar and salt have dissolved.

Place the sliced mooli into a heatproof bowl or jar and pour over the hot pickling liquid. Leave to cool completely, then remove the mooli from the liquid before serving.

2. Marinate the chicken

In a bowl mix together the white miso, shoyu, cayenne pepper, garlic paste, ginger paste and horseradish.

Coat the chicken thoroughly and marinate for at least 30 minutes, or up to overnight in the fridge. Do not wipe off the excess marinade.

3. Coat the chicken

Mix the rice flour and tapioca flour together. Lightly toss the marinated chicken in the flour mixture until well coated, ensuring no chicken is exposed. Shake off only any loose excess.

4. Fry the chicken

Heat the oil to 190°C. Fry the chicken for around 7 minutes, depending on the size of the pieces, until the crust is crisp and a deep golden colour.

Remove and drain on a rack or kitchen paper.

5. Serve

Finish generously with thinly sliced spring onion (soaked briefly in icy water to crisp). Add the pickled mooli and serve hot.

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