Crispy fried chicken bowl with spring onion & ginger oil

🥘 Ingredients

• spring onions 100 g
• ginger 20 g
• Szechuan peppercorns 1 tbsp
• garlic 2 cloves
• MSG ½ tsp
• caster sugar ½ tsp
• salt
• vegetable oil 125 ml
• chicken breasts 2
• salt
• ground black pepper
• plain flour 6 tbsp
• cornflour 3 tbsp
• shichimi togarashi 1 tsp
• salt
• plain flour 1 tbsp
• vegetable oil 4 tbsp
• shichimi togarashi

1. 1

   Start by making the spring onion oil. Put spring onions , ginger , Szechuan peppercorns , garlic , MSG , caster sugar , and a good pinch of salt in a small bowl .
2. 2

   Pour vegetable oil into a small saucepan over a medium heat, ensuring that the pan is no more than a third full.
3. 3

   Once the oil is shimmering hot, quickly pour it onto the spring onion mixture. It will sizzle, so do this carefully. Stir to combine and set aside.
4. 4

   Season chicken breasts with salt and ground black pepper .
5. 5

   Tip plain flour and cornflour into a shallow bowl with shichimi togarashi and a pinch of salt . Whisk in about 7-8 tbsp of water to make a thick batter. Sprinkle the chicken with the remaining plain flour , then use tongs to dip the chicken in the batter.
6. 6

   Meanwhile, heat vegetable oil in a frying pan over a medium heat. Gently lower in the chicken and fry on each side for about 6-7 minutes until very golden and crisp. Drain on a plate lined with kitchen paper and sprinkle with a little more shichimi togarashi if you like.
7. 7

   To serve, arrange the bowl with the fried chicken, some sticky rice, greens, or smacked cucumbers, and a drizzle of the spring onion oil.