Recipe Cuisine: Japanese
Theme: Soul Spicy
Karaage with a spicy twist
By: Simone Lennen
Ingredients
- 350g chicken thigh fillets
- 20g cornflour
- Vegetable oil for deep frying
- 1 tbsp soy sauce
- 1 tbsp cooking sake
- 1 Tbsp mirin
- 2 tsp freshly grated ginger, including juice
- 1 tsp sesame oil
- 1 capsicum
- 1 onion
- 5 mushrooms
- 1 tabs oyster sauce
- 1 tsp lemongrass paste
- half teas sugar
- pinch salt
- pinch pepper
- 1 cup medium grain rice
- 1 carrot
- 1/4 of a cabbage
- Shichimi Togarashi
- Handful of cashews for garnish
- broccolini
Product used in recipe
- KEWPIE - MAYONNAISE
- LEE KUM KEE - PANDA BRAND OYSTER SAUCE
- LEE KUM KEE - SESAME OIL
Method
- Pat chicken pieces dry with paper towel. Put the chicken and the marinade ingredients into a ziplock bag or bowl
- Massage the bag well, ensuring that all pieces are coated with the marinade. Marinate for an hour. In the meantime put rice in rice cooker and chop vegetables.
- Heat enough oil in a deep pot to 160 degrees. Depth of oil should be 3-4 cm.
- Drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid and put them in a bowl.
- Sprinkle over the cornflour and make sure chicken is coated.Fry chicken in batches until golden.
- Rest the chicken pieces on paper towel and sprinkle with Shichimi Togarashi.
- Heat a wok with 1 tabs of vegetable oil and add sliced capsicum, onion, mushrooms and broccolini cook until sizzling and add a pinch of salt, pepper and sugar. Add the lemongrass paste and oyster sauce, plus a splash of water.
- Create a simple slaw with cabbage and carrot and a squeeze of Kewpie mayonaise.
- Plate up chicken, add vegetables and sauce and cashews.Serve with coleslaw and steamed rice.
