MISO-MASALA FRIED CHICKEN SANDO WITH PAPRIKA MARIE ROSE
If, as I think of it, flavours are musical notes and flavour combinations musical chords, then this Japanese-Indian fried chicken sando is a Glastonbury megamix – a serotonin rush in every bite. Masala-fying the marinade with miso gives the chicken a savoury, umami depth that loudly intensifies every other flavour in the mix. The rice and potato flours coat fries and create a craggy crunch. The chilli-mango sprinkle brings salty tang. There’s cooling bite from shredded Iceberg lettuce, and the sweet-pepperiness of paprika adds a hint of warmth through the Marie Rose. This isn’t an orchestra of taste – it’s a full-on third-culture sound system, turned up to 11.
MAKES 4 | PREP 30 MINS PLUS MARINATING COOK 20 MINS | EASY
1 tbsp lemon zest, plus 4 tbsp lemon juice
4 garlic cloves, finely grated
5 tbsp red or brown miso
1 tbsp white wine vinegar
1 tsp smoked salt
2 tbsp garam masala
2 tsp ground turmeric
10 green cardamom pods, crushed
500g skinless chicken thigh fillets
50g plain flour
75g rice flour
75g potato flour 2 tbsp baking powder
1 tbsp fennel seeds, crushed
2 litres sunflower oil
tangy chilli-mango sprinkle, to serve (see recipe, right)
1 loaf of brioche or milk bread, thickly sliced and toasted
1/2 Iceberg lettuce, shredded
matchstick fries to serve
MARIE ROSE
3 tbsp Kewpie or other Japanese mayonnaise
3 tbsp tomato ketchup
3/4 tsp worcestershire sauce
11/2 tsp amchoor
2 tsp sweet paprika
Whisk together the lemon zest and juice, garlic, miso, vinegar and smoked salt in a large bowl until the salt has dissolved. Mix
