Miso Karaage with Nori Yuzu Mayo

Method

1. Begin by prepping the chicken thighs. Carefully remove the bones, then cut into roughly 4cm x 4cm pieces, keeping the skin attached.
2. In a bowl, mix together the miso, soy, mirin, sake, 1 tsp of the yuzu juice, lemon zest, sesame oil and the grated ginger and garlic. Add the chicken pieces, stir and let marinade for at least 30mins.
3. When you’re ready to cook, add the oil into a wok or large frying pot and bring the temp up to 160 degrees Celsius.
4. As the oil heats, mix the potato starch and cornstarch in a deep bowl and dredge the chicken pieces to coat. The marinade will help the flour adhere to the chicken.
5. For extra crispy karaage we will double fry the chicken. Begin the first round of frying in small batches to prevent the oil temperature from dropping too low. Give each piece 2mins a side, removing when lightly golden. Let sit on a wire drying rack for 5mins. Repeat batches until all your chicken has been lightly cooked.
6. Now begin the second fry - increase the oil heat to 190 degrees Celsius and cook each piece for a further 1-2mins. Place back on the wire and let cool. The karaage should now be golden, crispy and fully cooked through, with an internal temp at 74 degrees Celsius.
7. While frying, shred the cabbage finely with a mandolin. Salt generously, toss together and let sit aside to draw out any excess water content. Use a paper towel to remove the extracted moisture so it is ready to serve.
8. To make the nori yuzu mayo - first blitz the nori sheet in a food processor. Mix the nori powder with the Kewpie mayo and remaining yuzu juice to combine. Serve immediately to prevent splitting.
9. To serve, add your karaage, cabbage and lemon cheek to the plate, with a small sauce bowl for your nori yuzu mayo. Best served hot - enjoy!