Chicken Karaage with Spicy Yuzu Mayo

Ingredients

For the Chicken

• 300 g Boneless, skinless chicken thigh
• 75 g Potato starch
• 75 g Corn starch
• Oil – for frying

For the Marinade

• 50 g Light soy sauce
• 20 g Sake
• 20 g Mirin
• 20 g Sesame oil
• 10 g Togarashi powder
• 5 g Kombu dashi powder
• 3 g MSG
• 5 g Salt

For the Spicy Yuzu Mayo

• 200 g Mayonnaise
• Juice of ½ orange
• 6 g Fresh green chillies, chopped
• 10 g Sugar
• 3 g Kombu dashi powder
• 12 g Yuzu juice
• 15 g Green Yuzu Kosho
• 1 g MSG

Method of Preparation

Chef Nooresha Kably

1. Marinate the Chicken

   Cut the chicken into approximately 20 g pieces. Combine with the marinade and rest for 1–2 hours under refrigeration.

2. Prepare the Chicken for Frying

   Heat the fryer to 170–180°C. Mix the potato starch and corn starch. Remove the chicken from the marinade and wipe off excess marinade. Coat evenly in the starch mixture.

3. Fry the Chicken

   Fry the coated chicken for 1½ minutes. Rest for 1 minute, then fry again for another 1½ minutes until golden and crisp. Remove excess oil using a paper towel.

4. Prepare the Spicy Yuzu Mayo

   Combine all the ingredients for the Spicy Yuzu Mayo and mix well.

5. Serve

   Serve the Karaage hot with the Spicy Yuzu Mayo.