Japanese Crispy Chicken

SERVES 2 -4 (change servings and units)
Ingredients
•
Marinade
• 3 tablespoons sake
• 3 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 3 tablespoons soy sauce
• 1 clove garlic, chopped
• 1 tablespoon vegetable oil
Chicken
• 4 bone-in chicken thighs, skin on
• salt and pepper, for taste
• 1/2 cup cornstarch
• oil, to deep fry
Directions
1. Marinade:.
2. Mix all the ingredients together.
3. Chicken:.
4. Trim off all the yellow fat from the chicken.
5. Prick it all over with a fork.
6. Rub the salt and pepper into the chicken.
7. Marinate the chicken for about 30 minutes.
8. Heat the oil for deep frying in a wok or deep pan.
9. Dry the chicken with the kitchen paper.
10. 1Coat the chicken with the corn starch.
11. Shake off any extra corn starch.
12. Deep fry until nice and golden colour and cooked through.
13. We can tell by how it feels, but you might check it with a skewer and see that no red juices are running.

Masala Chicken Drumsticks

Ingredients:
• ½ tsp Chilli powder
• 2 tsps Cumin seeds
• 1 tbsp Vegetable Oil
• ½ tsp ground Cloves
• 2 tsps Corinder seeds
• ½ tsp Cardamon seeds
• ½ tsp ground Cinnamon
• 1.2 kg Chicken drumsticks
• ½ tsp ground Black Pepper

Method:
1. Grind or process coriander, cumin and cardamon seeds until crushed.
2. Place crushed seeds with spices in a dry frying pan, stir over heat until fragrant. Remove from heat. Add oil and water, stir until combined.
3. Make diagonal cuts, about 1 cm apart, through to the bone, on both sides of drumsticks.
4. Rub spice mixture all over the drumsticks, place in shallow dish; cover. Refrigerate 6 hours or overnight.
5. Cook drumsticks on a heated oiled griddle pan (or barbecue or grill), until browned and cooked through.

Vietnamese Spring Rolls Ingredients:

Rice Paper - 5 Shts,

Tofu - 1,

Coriander - 1,

]Ice lettuce - 1,

Carrot / mouli - 1,

Mint leaf & basil - 1 bundle,

Bean sprout - 1,

Honey chilli sauce - 20 mls,

Cucumber - 50 gms

Sugar - 100 gms

Vinegar - 100 gms

Water - 100 gms

Method

Cut the carrots and mouli in long strips.Mix vinegar, sugar and water together.Add the carrots and mouli to the mix. Put aside.Lightly fry the tofu and blanch the bean sprouts.Cut the cucumber in long strips. Place in board on the table with a clean cloth on it.Soak one rice paper in hot water and place on the cloth.Lay the lettuce leaves, tofu, carrots, etc and wrap.Serve with sweet honey sauce.