Sesame Chilli Miso Popcorn Chicken by Danny Burns, Chef Consultant
Sesame Chilli Miso Popcorn Chicken by Danny Burns, Chef Consultant
Founded in 1804, Mizkan’s origins were closely connected to sake production. The company developed vinegar from sake lees; a by-product of the sake brewing process, at a time when nigiri sushi was booming in Edo, modern-day Tokyo.
That heritage continued to underpin Mizkan’s focus on authentic Japanese ingredients and Japanese-inspired flavours. The company’s presentation highlighted its considerable presence in Japan, where it described itself as number one in both retail and foodservice.
Ingredients
Serves 5
Chicken
• 1 whole chicken, broken down and diced into 2cm cubes
• 150g Mizkan Sesame & Chilli Miso Sauce
• 1 thumb ginger grated
• 2 cloves garlic grated
• 1tsp bicarbonate of soda
Flour Mix
• 100g rice flour
• 100g corn flour
• 1tsp paprika
• Pinch of chilli powder
• Salt
• White pepper
Salad
• ½ chinese leaf/cabbage
• 2 carrots
• 4 spring onion
• 6 radishes
• 1 lime
• 3 tsp sesame oil
• 1 pinch toasted sesame seeds
Tenderstem Broccoli with Pickled Chilli & Shallot
• 1 pack tenderstem broccoli
• Toasted sesame seeds
• 2 red chilli
• 1 banana shallot
• Mizkan Pickling Liquid
Method
1. Mix cubed chicken with Mizkan Sesame & Chilli Miso Sauce, ginger, garlic & bicarbonate of soda and leave overnight to marinade and velvet.
2. Mix the rice flour, corn flour, paprika, chilli, salt & pepper with a whisk.
3. Make the rainbow salad by shredding the Chinese leaf, spring onion, carrot and radish, mix with the zest and juice of the lime, sesame oil, salt and pepper.
4. Coat the chicken pieces in the flour mix and deep fry until golden & crispy.
5. Drizzle some more of the Mizkan Sesame & Chilli
Miso Sauce over the top and serve with the rainbow salad and topped with the toasted sesame seeds.
6. For the broccoli, peel shallot and slice into rings, cut the chilli into slices at an angle and place in the Mizkan Pickling Liquid, need to be done at the day before but the longer the better.
7. Blanch broccoli and refresh in ice cold water, drain off.
8. Pan fry broccoli, add in the toasted sesame seeds, plate up the sprinkle on the pickled chilli and shallots.
