Karaage Fried Chicken
Photography Manja Wachsmuth.
Tender morsels of marinated chicken covered in a crispy coating of potato flour makes for a moreish dish. I like to serve a small dish of Kewpie mayonnaise alongside, as well as the dipping sauce.
Serves: 4–6
INGREDIENTS
500 grams boneless chicken thighs, skin off
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
2 teaspoons sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
To cook
vegetable oil
½ cup potato flour or cornflour
METHOD
Trim the chicken of excess fat and cut into 4 cm pieces.
Place all the remaining ingredients in a bowl and add the chicken, tossing well to combine. Cover and refrigerate for 2 hours.
To cook: Heat 3 cm of oil in a deep medium saucepan to 170˚C or until a cube of bread dropped into the oil turns golden in 30 seconds.
Tip the chicken into a sieve to drain off the marinade. Put the potato flour into a bowl and add the chicken, tossing so it is all well coated.
Shake off the excess flour and cook the chicken in batches, for about 4 minutes, turning occasionally until golden and crisp and cooked through. Don’t overcrowd the pan. Drain on kitchen towels and keep warm in a low oven.
To serve: Place the chicken on plates and serve with the dipping sauce, Kewpie mayonnaise and lemon wedges.
Cook’s tip: If you want to add a spicy note, serve a small bowl of nanami togarashi for dipping the fried chicken.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.