Crispy Chicken Korokke with Fuji Apple Chutney
Korokke ingredients
- 5 Yukon gold potatoes, peeled, boiled in salted water, and mashed (measures out to 2 cups)
- 2 cups shredded chicken (recipe below)
- 1/2 cup sliced scallion (green part only)
- 1 tablespoon Shichimi Togarashi (Japanese 7-spice blend)
- 3 eggs, beaten
- 1 cup all purpose flour
- 2 cups panko bread crumbs
- Canola oil for cooking
- 1/2 cup Japanese Mayonnaise
- 2 cups Fuji apple chutney (recipe below)
Directions
In a bowl, mix the potato, shredded chicken, scallion and Togarashi, season with salt and pepper. Let the mixture cool in the fridge for one hour and then shape into 1/2-cup patties. Coat each patty with flour, dip in the egg, and then coat with bread crumbs. The Korokke can be cooked now or refrigerated up to 12 hours and cooked later. Preheat one half-inch of canola oil in a skillet over medium heat and fry the Korokke on each side until golden brown, about two minutes per side. Drain on paper towels, sprinkle with salt, and serve with a dollop of Japanese mayonnaise and Fuji apple chutney (see below).
Chicken ingredients
- 1 natural chicken weighing between 2 and 2.5 lbs
- 2 tablespoon canola oil
- 2 tablespoon Shichimi Togarashi
- Kosher Salt and freshly ground black pepper
Directions
Preheat oven to 350 F. Rinse the chicken inside and out and pat dry with paper towels. Rub the canola oil all over the outside of the chicken and sprinkle with Togarashi, salt and pepper. Roast on a rack for about one hour until cooked through. Cool to room temperature, remove the skin and shred the meat off the bone. Use the carcass for stock or discard, reserving the shredded meat.
Fuji Apple Chutney ingredients
- Canola oil for cooking
- 1 cup thinly sliced red onion
- 1 teaspoon finely minced ginger
- 1/2 cup rice wine vinegar
- 1/2 cup dry sake
- 1/2 cup sugar
- 2 tablespoon dry, toasted black sesame seeds
- 3 Fuji apples, peeled, diced in 1/4 inches, and covered with water and the juice of half a lemon
- 1 teaspoon kosher salt
Directions
Heat a non-reactive sauce pan over medium heat and coat the bottom with canola oil. Add the onions and ginger, and cook, stirring often until slightly translucent, about 5 minutes. Add the vinegar, sake, sugar, sesame seeds, apples, and salt. Bring to a gentle simmer and cook until the liquid has reduced by 3/4 and looks slightly thick, about 15 minutes. Cool immediately in the refrigerator. Will store covered for 2 weeks.
Yield
6 servings
Source: Courtesy of Tom Berry, Temple Bar, Cambridge
