The Northern Express Herald
Crunchy karaage chicken with Japanese mayo
for 4 people
I’ve recreated a popular street food favourite with this super-quick popcorn chicken, otherwise known as karaage chicken. It’s a must-try. The key is twice cooking the chicken to create the crisp outer coating. Velvety Japanese mayo, available from your local supermarket, is perfect to serve alongside this dish.
Ingredients
| 400 g | Chicken thighs, cut into bite-sized pieces (Main) |
| 1 | Garlic clove, crushed |
| 1 Tbsp | Finely grated ginger |
| 2 tsp | Soy sauce |
| 1 tsp | Salt |
| 1 tsp | Sesame oil |
| 1 | Egg |
| ¼ cup | Flour |
| ¼ cup | Cornflour |
To serve
| 1 bowl | Japanese mayonnaise, Kewpie is the common brand |
| 4 | Lime wedges, to squeeze |
| 3 sprigs | Fresh coriander, to garnish |
Directions
- Place the chicken pieces into a bowl with the garlic, ginger, soy, salt and sesame oil. Place into the fridge for a tleast 1 hour or overnight.
- Add the egg to the mixture of chicken. Combine the flours in a separate bowl.
- Heat 2cm of oil in a frying pan to a medium heat. Dip the eggy chicken pieces in the flour then add to the oil in batches, cooking for a few minutes. Once the chicken is all done turn the heat up a notch.
- Cook the chicken a second time until the outside is crisp and golden.
- Serve hot with mayo, lime wedges and a sprinkle of coriander.
See more of Angela's Japanese inspired recipes: