4 chicken thighs boneless, skinless
100 ml buttermilk
5 tbsp Heinz Tomato Ketchup
25 g fresh ginger
200 g sushi rice
1 tin tin pears in syrup
4 tbsp gochujang paste
2 tbsp fish sauce
4 cloves garlic
25 g fresh ginger
1/2 tbsp cider vinegar
1.5 L vegetable oil
100 g cornflour
100 g plain flour
4 spring onions
2 tbsp white sesame seeds
- Cut each of the chicken thighs into 4, then chuck them into a large mixing bowl along with the buttermilk and 1 tbsp of the Heinz Tomato ketchup. Finely grate over 25g of ginger - no need to peel it. Season with salt, give everything a good mix and then set aside, ready for coating and frying later.
- Tip the rice into a small saucepan followed by 260ml of water and place the pan over a high heat. Bring to a boil, cover with a lid, then reduce the heat to low. Simmer for 10 minutes, until the rice has absorbed all the water and the grains are soft but still have a slight bite. Once cooked, set aside with the lid on, ready for serving later.
- Chuck 4 tbsp of Heinz Tomato Ketchup, the juice from the tin of pears, the gochujang paste and the fish sauce into a small saucepan. Peel and finely grate in the garlic and the remaining 25g of ginger. Tip in the vinegar, place the pan over a high heat, bring to a boil and then reduce by ⅔. Fry the chicken while you wait.
- Pour the oil into a large saucepan, filling only ⅔rds of the way up, and put it over a medium-high heat. Preheat the oil to 180ºC, or use a deep fat fryer if you have one. Never leave the pan unattended.
- Mix the flours together in a shallow bowl, along with a generous pinch of salt. Shake any excess buttermilk mix from the chicken pieces and then chuck them into the flour mix. Toss everything in the bowl to coat the chicken fully.
- Sprinkle a little flour into the oil - it should sizzle immediately if hot enough. Carefully lower the coated chicken into the oil and fry for 6-8 minutes, until the crust is golden and the chicken is opaque white throughout. You may have to do this in batches, depending on the size of your pan. While you wait, dice 2 pear halves from the tin from earlier and thinly slice the spring onions.
- Once cooked, use tongs to transfer the chicken straight from the oil to the pan with the sauce. Fold everything together to coat the chicken in the sauce.
- Fold the diced pear and spring onion whites through the rice and season to taste with salt. Divide between 2 serving bowls, then place the chicken on top. Pour out any excess sauce, then finish with a liberal sprinkling of sesame seeds and the spring onion greens. Serves 2