Japanese Fried Chicken & Rice

• Jasmine Rice(300 g)
• Chicken thigh(700 g)
• Soy sauce(3 tbsp)
• Mirin(2 tbsp)
• Ginger(2 tsp)
• Garlic(2 cloves)
• White Pepper(½ tsp)
• All-Purpose Flour(80 g)
• Cornflour(80 g)
• Rapeseed Oil(8 tbsp)
• Cabbage(250 g)
• Green Onions(4)
• Rice Vinegar(1½ tbsp)
• Mayonnaise(3 tbsp)
• Lemon(1)
• Salt(¾ tsp)
• Sesame seeds(2 tsp)optional

Method

1. 1

   Rinse {Jasmine Rice} until the water runs mostly clear. Thinly shred {Cabbage}, slice the {Scallions}, finely grate {Ginger}, and finely grate or mince {Garlic}. Cut the {Chicken thigh} into bite-size pieces.

   ~15 min

2. 2

   Cook the {Jasmine Rice} in a saucepan with 450ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook on low for 12 minutes. Turn off the heat and let it stand, covered, for 10 minutes.

   ~12 min

3. 3

   Meanwhile, toss the {Chicken thigh} with {Soy sauce}, {Mirin}, {Ginger}, {Garlic}, and {White Pepper}. Sprinkle over the {Flour} and {Cornstarch} and toss again until every piece is well coated and shaggy.

   ~5 min

4. 4

   Whisk the {Mayonnaise}, {Rice Vinegar}, 2 tbsp lemon juice from the {Lemon}, the remaining {Salt}, and half the {Scallions} in a bowl. Toss through the {Cabbage} and set aside.

   ~5 min

5. 5

   Heat the {Vegetable oil} in a large frying pan over medium-high heat. Fry the coated {Chicken thigh} in 2 batches for 4 to 5 minutes per batch, turning a few times, until golden, crisp, and cooked through. Transfer to a plate.

   ~10 min

6. 6

   Fluff the rice and divide between bowls. Top with the fried chicken and a pile of slaw, then finish with the remaining {Scallions}, a squeeze from the rest of the {Lemon}, and the {Sesame seeds} if using.

   ~3 min