Chicken:

• chicken hips (no skin or bone)
• mirin
• soy sauce
• white sugar
• garlic
• fresh ginger
• sesame oil
• oil (vegetables, sunflower or peanuts)
• plain flour
• cornflour
• black and white sesame seeds
• salt

Pickle:

• shallots
• Japanese black rice vinegar
• salt
• extra virgin olive oil
• To finish:
• 'milk buns' or brioche role
• kewpie mayo
• crispy laverbread seaweed
• fresh wasabi and/or fresh chilli

Chicken:

1. Marinade the hips in mirin, soy sauce, white sugar, garlic, ginger and sesame oil. Into the fridge for an hour.
2. Heating oil (one that 'has a high smoke mark such as vegetable oil, sunflower oil, peanut oil) to 170°C.
3. Sort the dredge: 50/50 plain flour and cornflour, sesame seeds and salt. In with the chicken hips - it will be necessary to 'make sure that every piece of the chicken is covered in the mix. A small tap to get rid of the flour and 'we're ready for the frying.
4. Very carefully, put the hips into the pan of oil - PLEASE do not overload the pan / fryer. Fry in small batches of 2-3 max for a good 10 minutes depending on size of the chicken. Allow each batch to rest for 10 minutes after frying.

Pickle:

1. While the meat rests, make a simple pickle with the shallots, black rice vinegar, salt, and a little drizzle of olive oil EV.

To finish:

1. After toasting the milk buns, time to build the epic burger! Good squeeze of Kewpie mayo, on the chicken, pickle, more Kewpie, crispy seaweed and wasabi grating (and /or fresh chilli for a kick).

Recipe from Bwyd Byd Epic Chris, by Chris Roberts and his special guests.

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