Marinade the hips in mirin, soy sauce, white sugar, garlic, ginger and sesame oil. Into the fridge for an hour.
Heating oil (one that 'has a high smoke mark such as vegetable oil, sunflower oil, peanut oil) to 170°C.
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.
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:
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:
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.
