Umami Fried Chicken

Method

1. Slice boneless chicken dark meat into bite-sized pieces. To make the Marinade, in a bowl, combine the Kewpie Mayonnaise, coconut milk, white miso, Kaffir lime leaves and freshly ground black pepper. Mix. Toss the chicken pieces in the mixture and marinade for 30 minutes. Set aside.
2. In a small pan, toast the dried shiitake mushrooms over medium heat for 4 minutes or until fragrant and nutty. Set aside and cool completely.
3. In the same pan, toss the Sichuan peppercorn over medium heat for a minute. Set aside and cool completely.
4. To make the Umami Powder, combine the toasted shiitake mushrooms, toasted Sichuan peppercorn, yaki nori for sushi and salt in a food processor. Pulse until it forms a uniform powder.
5. To make the Umami Dip, transfer the 2 tsp. umami powder in a separate container. Add Kewpie Mayonnaise. Mix well. Set aside.
6. In a frying pan, heat 600 mL of neutral oil over medium high heat. Coat the marinated chicken pieces in cornflour. Fry until golden brown and crispy. Transfer to a plate lined with paper towel.
7. To plate, transfer the fried chicken into a serving plate. Season generously with the remaining Umami Powder while still hot.
8. Garnish with black sesame seeds, white sesame seeds, spring onion and sliced hot Birdseye chilli. Serve with Umami Dip on the side. Enjoy!