Half potatoes in Japanese marinade
With baby potatoes, you can go either way! Discover our Japanese braised baby potatoes with crispy sesame chicken thighs in a fresh salad.
Ingredients:
For the potatoes:
- 450 g Cêlavìta half-skinned new potatoes
- 4 tbsp soy sauce
- 4 tbsp water
- 2 tbsp brown sugar
- 1 lime, juice
- 1 tbsp rice vinegar
For the crispy sesame chicken thighs:
- 2 tbsp flour
- 1-2 tbsp water
- 1 tbsp white sesame seeds
- 300 g chicken thighs, skinless and boneless, halved
- Pepper and salt, to taste
- Sunflower oil, for frying
For the cabbage lettuce salad:
- 1 small cabbage lettuce
- 2 spring onions, sliced into rings
- 1 lime
Extra needed:
Kitchen paper, deep fryer or spacious frying pan
Preparation
Step 1:
Mix flour with 1-2 tbsp water to form a thick batter. Mix the sesame seeds into this. Season the chicken thigh meat with salt and pepper and mix into the batter.
Step 2:
Put the potatoes in a large pan. To this, add the soy sauce, water, brown sugar, lime juice and rice vinegar. Bring the potatoes to the boil with the lid on the pan. When the liquid boils, put the potatoes on low heat and simmer for 10 minutes. After 10 minutes, remove the lid from the pan and reduce the liquid on low heat until it hangs syrupy around the potatoes. (Takes about 5 minutes).
Step 3:
Preheat a generous amount of sunflower oil to fry the chicken thighs over medium heat until golden brown and crispy. (Can also be done in a deep fryer). Fry the chicken thighs for about 8 minutes on medium heat until golden brown and crispy. Drain the sesame chicken thighs on kitchen paper before serving.
Step 4:
While the potatoes are on the stove and the sesame chicken thighs are baking, pretty cabbage lettuce leaves can be distributed on 3 plates. On these, serve the potatoes with sesame chicken thighs. Garnish with bosun rings and squeeze some juice from a lime wedge over the dish.
