What makes this fried chicken different ? Well where do I start? Firstly the batter is made from breadcrumbs mixed with grated carrot and cabbage. This makes the batter extra crunchy and flavoursome . The strands of grated veg crisp up lovely in the light breadcrumb batter. The sticky sauce which you could easily mistake as thai / asian flavours is made from Cornish Apple Cider Vinegar, Rhubarb and local honey. The chicken is local, uses boneless thigh meat and is lightly fried. This results in an amazing succulent flavoursome chicken. Yes it is deep fried and a little naughty but if you are looking for instant satisfaction from a meal then look no further. Its simple, quick, the ingredients are all locally sourced and its very tasty.
The inspiration for this dish was from Japanese Katsu chicken. I wanted to take the amazing Katsu light breadcrumb batter and try and elevate it a notch through adding the grated vegetables. I have been striving to make a really good Cornish sticky asian sauce and the sauce in this recipe hits the spot. Local honey provides the sweetness, Rhubarb adds an amazing freshness and sourness to the sauce and the apple cider vinegar gives the sauce a nice depth of flavour.