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 juice4 garlic cloves, finely grated5 tbsp red or brown miso1 tbsp white wine vinegar1 tsp smoked salt2 tbsp garam masala2 tsp ground turmeric10 green cardamom pods, crushed500g skinless chicken thigh fillets50g plain flour75g rice flour75g potato flour 2 tbsp baking powder1 tbsp fennel seeds, crushed2 litres sunflower oiltangy chilli-mango sprinkle, to serve (see recipe, right)1 loaf of brioche or milk bread, thickly sliced and toasted1/2 Iceberg lettuce, shredded matchstick fries to serveMARIE ROSE3 tbsp Kewpie or other Japanese mayonnaise3 tbsp tomato ketchup3/4 tsp worcestershire sauce11/2 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 in the garam masala, turmeric and cardamom
