Crispy chicken bowl with spring onion and ginger oil

• spring onion↗100g g

  very finely sliced

• ginger↗20g g

  finely sliced

• Sichuan pepper↗1 tbsp tbsp

  ground in a mortar

• garlic cloves↗2

  finely sliced

• MSG½ tsp tsp

  (optional)

• sugar↗½ tsp tsp
• vegetable oil↗125ml ml

  plus 4 tbsp

• chicken breasts↗2

  cut in half, then pounded flat

• wheat flour↗6 tbsp tbsp
• cornstarch3 tbsp tbsp
• shichimi togarashi1 tsp tsp

  Japanese spice (optional)

• sticky rice and greens or pickled cucumbers

  for serving

Step-by-step instructions

1. 1

   Start by preparing the spring onion oil. Place the spring onion, ginger, Sichuan pepper, garlic, MSG (optional), sugar and a pinch of salt into a heat‑proof bowl. Pour the vegetable oil into a small saucepan over medium heat, ensuring the pan is no more than one‑third full.

2. 2

   When the oil becomes shimmering hot, quickly pour it over the spring onion mixture. It will sizzle, so do this carefully. Stir to combine and set aside. Store in the refrigerator in an airtight container for up to five days—the flavor improves over time.

3. 3

   Season the chicken with salt and pepper. Add 5 tbsp flour and all the cornstarch into a shallow bowl together with shichimi togarashi, if using, and a pinch of salt. Whisk 7‑8 tbsp water to make a thick batter. Dredge the chicken in the remaining flour, then using tongs dip it into the batter.

4. 4

   Meanwhile, heat 4 tbsp vegetable oil in a pan over medium heat. Carefully place the chicken and fry each side for 6‑7 minutes until very golden and crispy. Transfer to a plate lined with paper towels and sprinkle with a little more shichimi togarashi if desired.

5. 5

   To serve, place the fried chicken in a bowl with some rice, greens or pickled cucumbers and drizzle with the spring onion oil.