Crispy Chicken Karaage



800 g chicken INGLEWOOD thigh fillets, halved lengthways
250 g (2 cups) arrowroot or tapioca flour
Coconut oil, for deep-frying
Sea salt and freshly ground black pepper

125 ml (1⁄2 cup) coconut cream
5 cm piece of ginger, finely sliced
2 garlic cloves, finely sliced
3 spring onions, finely sliced
3 tablespoons coconut aminos
1 tablespoon coconut oil, melted

3 tablespoons coconut aminos
1 tablespoon very finely chopped ginger
1 garlic clove, very finely chopped
Juice of 1 lemon

300 g (1 cup) Good Fat Mayo
1-2 teaspoons wasabi powder

Extra-virgin olive oil cooking spray
Undivided Good Fat Aioli, To Serve


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.

Click Here For More Inglewood Recipes.




Recent Recipes

Have Any Questions in Mind?

We are glad that you preferred to contact us. Please fill our short form and one of our friendly team members will contact you back.