We see incredible chicken recipes all the time. Just like DJ BBQ's towering Chicken Stack Burger, or our guide to classic buffalo wings, for example.
But this? Chicken fried in Japanese beer? Now that sounds like a next-level recipe for success, and it looks as good as it sounds...
Serves: 4 (as a snack or starter)
5 chicken breasts, boneless and skinless
1 tbsp salt
2 tbsp white sugar
pinch black pepper
2 large garlic cloves, finely minced
1 thumb-sized piece of ginger, peeled and finely minced
1 tbsp soy sauce
240ml Vienna lager
Potato starch (katakuriko, available at asian food shops) or corn starch
Cut each breast into 1 or 2 inch pieces.
In a bowl large enough to hold the chicken and all the liquids, mix together all the other ingredients except for the potato starch. Add the chicken pieces and make sure they are fully submerged. Cover with a lid or plastic wrap and marinate chicken in the refrigerator for at least four hours.
In a large pot, heat between 2.5cm and 5cm of oil until it reachs roughly 180C. Remove the chicken pieces from the marinade and allow any excess to drain off. Dredge each piece in potato starch and fry until golden brown.
Serve with shredded cabbage and mayonnaise for dipping.
The Beer & Food Companion by Stephen Beaumont (£25) is published by Jacqui Small and available here