Chicken Karaage with Spicy Mayo
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Ingredients
- 600 g boneless chicken thighs, diced
- 2 tbsp soy sauce
- 10 g fresh root ginger, grated
- 80 g cornflour
- 500 ml vegetable oil
- 4 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 lemon
Method
- 1
Toss the chicken thigh pieces with the soy sauce and ginger and leave to marinate for 10 minutes.
- 2
Drain off any excess liquid, then toss the chicken in the cornflour until evenly coated.
- 3
Heat the vegetable oil in a deep pan or wok to 180C (test with a cube of bread, which should turn golden in about 30 seconds). Fry the chicken in batches for 4-5 minutes, turning, until deep golden and no pink remains inside.
- 4
Drain on kitchen paper.
- 5
Mix the mayonnaise with the sriracha sauce in a small bowl.
- 6
Pile the karaage onto a plate with lemon wedges and the spicy mayo for dipping.
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