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Crispy Chicken With Chinese Cabbage And Sesame-Ginger Dressing

Ingredients for 4

  • 600 g chicken thighs
  • 150 ml soya sauce
  • 3 garlic gloves (peeled)
  • 1 lemon (quartered)
  • 200 g chinese cabbage
  • 30 g ginger
  • 120 ml rice wine
  • 30 ml soya sauce
  • 45 g sugar
  • 40 ml sesame oil
  • 150g mayonnaise
  • 10 g Sriracha
  • Oil to fry
  • Potato starch
  • Salt-Shichimi mixture (Seven spices chili-pepper)


  1. Use a bowl and add 150 ml soya sauce and ginger. Set aside for one hour.
  2. Meanwhile grate the ginger and combine it with rice wine and 30 ml soya sauce.
  3. Remove outer leaves from chinese cabbage, cut into quarters and remove the trunk. Cut the cabbage into very thin strips. Use a bowl and set a side.
  4. Cut chicken thighs into pieces and add them to the soya sauce-garlic bowl. (Wait for 3-5 minutes).
  5. Roll the chicken pieces in the potato starch and deep fry them at 180 degrees gold brown. Place them on a kitchen paper and a sprinkle the salt-shichimi mixture over.
  6. Mix mayonnaise with Srirache and marinate the chinese cabbage with the sesame-ginger dressing and finally serve!
This recipe was created by Edi Dimant. Since I love going to one of his restaurants called Mochi in Vienna, I wanted to share this with you!