Double-fried chicken with green salad.

Ingredients

500 g chicken thighs, boned
100 g flour
35 g corn starch 2 dl water
12 g sugar
40 g soy sauce
25 g honey
6 g sesame oil
10 g Bresc Beemster garlic puree
10 g Bresc Ginger puree
10 g Bresc Lemongrass puree
100 g kimchi cabbage
1 head lettuce
40 g kimchi base (Korean garlic-chilli sauce)
20 g Korean barbecue sauce
5 g sesame seeds
200 g shiitake
100 g bean sprouts
10 g Bresc Garlic chopped
oil for frying

Preparation method

Sieve the flour and the corn starch, stir in 2 dl of water and set to one side. Reduce the soy sauce with the sugar, honey, sesame oil, ginger, lemongrass and the garlic puree until it starts to thicken. Make a smooth sauce with it.
Brown the sesame seeds in a dry frying pan. Wash, tear and dry the lettuce and cut the kimchi cabbage finely. Remove the stalks from the shiitake and cut them into slices. Fry them with the chopped garlic until they are crisp and stir in a little of the sauce and the bean sprouts.
Mix the two kinds of chilli sauce together. Flour the pieces of chicken lightly, dip them in the batter and deep-fry them until they are very crisp. Spoon them into a hot, dry pan and glaze them with the sauce (not too much).
Serve the chicken with the salad leaves, kimchi cabbage, shiitake, bean sprouts and the sauce. Sprinkle sesame seeds over everything.