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E403c87b 5e96 4c56 a95d eba8f4680a0a  2016 05 23 15 58 58

Japanese fried chicken with blistered snap peas

2 chicken breasts, boned and cubed
Couple drops of sesame oil
2 tbsp soy sauce

Potato starch
Vegetable oil
1/2 pound sugar snap peas, strings removed

1 cup cherry rhubarb preserves
1/3 cup orange juice
5 pickled ramps with some liquid
2 tbsp minced ginger
2 cloves of garlic minced
2 pieces dried citrus peel
3 tbsp heavy soy sauce

Combine first 3 ingredients and marinate in fridge for 30 mins.

Roll the chicken cubes in potato starch and shake off excess. Heat oil for frying.

In a small sauce pan combine ingredients for sauce and simmer over a low heat until reduced and thickened. Keep warm.

Fry the chicken in batches until golden. Place on paper bag to drain. Fry the peas for 15-25 seconds and drain. When the chicken and peas are all cooked and drained place in serving bowl and pour sauce over. Serve.