Karaage chicken with spicy mayo

"I absolutely adore Japanese cuisine, and after a trip in 2014 completely opened my eyes to their incredible culture I've been dying to get back. Karaage chicken is a quick and easy sure fire hit and until the borders open again it's the closest I'll get to Tokyo!"

Credit: Adam Liaw

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 4 boneless skinless chicken thighs, trimmed of excess fat, and cut into 2.5 cm pieces
• 2 garlic cloves, finely minced
• 2 tsp finely grated ginger
• 2 tbsp soy sauce
• 2 tbsp sake
• 30 g (¼ cup) cornflour
• 35 g (¼ cup) plain flour
• 500 ml (2 cups) vegetable oil, for frying
• sea salt flakes
• 2 spring onions, thinly sliced
• 1 lemon, cut into wedges
• Kewpie mayonnaise combined with a little Sriracha sauce, to serve

Marinating time: 30 minutes

Serves 4 as an entrée or part of a shared meal

Instructions

1. Place the chicken, garlic, ginger, soy sauce and sake in a bowl and toss until well combined. Cover and refrigerate at least 30 minutes or overnight if time permits.
2. Combine the cornflour and flour in a bowl. Working with one piece at a time, remove the chicken pieces from the marinade and toss in the flour mixture until well coated, then shake off the excess and place on a wire rack over a tray.
3. Heat the vegetable oil in a large wok over high heat until it reaches 180°C. Cooking in small batches, fry the chicken pieces for 5 -7 minutes or until golden and cooked through. Drain on the wire rack, then season with a little sea salt.
4. Transfer the chicken karaage to a serving plate, scatter with spring onions and serve immediately with lemon wedges and spicy mayonnaise on the side.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.