Crispy Chicken Karaage

Method

Cooking Time: 30 minutes + marinating time

Serves 4

To make the marinade, add all the ingredients to a large bowl and whisk well to combine. Add the chicken and toss until well coated, then transfer to the fridge and leave to marinate for at least 2 hours or overnight (if you really don’t have any time you can set it aside in the fridge and carry on with the recipe; the flavour just won’t be as full-on).

Place the arrowroot or tapioca flour in a shallow bowl. Remove one of the chicken pieces from the marinade and roll it in the flour to cover it completely, then shake off any excess flour and transfer to a plate or tray. Repeat with the remaining chicken.

For the ponzu dipping sauce, whisk the ingredients in a small bowl to combine. Set aside. For the wasabi mayo, combine the ingredients in a small bowl. Set aside.

Half-fill a large heavy-based saucepan with coconut oil and set over medium heat. Heat the oil to 170°C. To test if it is hot enough, simply drop a small piece of flour into the oil – if it sizzles around the edges straight away, you’re good to go.

Working in batches of two or three chicken pieces at a time, carefully lower the chicken into the hot oil and cook, turning halfway through, for 12 minutes, or until golden brown and crispy on all sides. Using metal tongs or a slotted spoon, remove from the pan and transfer to paper towel to drain off any excess oil. Repeat with the remaining chicken, then season with salt and pepper. Transfer to a serving platter and serve with the ponzu dipping sauce and wasabi mayo.

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Source: www.cookwithluke.com