CHICKEN KARAAGE

Chicken Karaage

SERVES 4

4 boneless, skinless chicken thighs,

150g each vegetable oil, for deep-frying

120g white rice flour

120g rolled oats

300ml buttermilk

Fresh Pickles, to serve, optional

coriander cress, to garnish

For the brine

500ml water

50ml dark soy sauce

3 tablespoons sea salt

 For the Spice Coating

1 tablespoon smoked paprika

2 teaspoons onion salt

1½ teaspoons very finely ground Sri

Lankan black curry powder

1½ teaspoons sea salt

½ teaspoon chilli powder

½ teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon ground ginger

½ teaspoon dried oregano

½ teaspoon turmeric

For the Caramel

 200g Dark Brown Sugar

75g Glucose Syrup

75g Water

1 Tbsp Red Chilli, Diced

1 Lime, Juiced

The nori mayonnaise can be made up to two days in advance and stored in a covered container in the fridge. Make the mayonnaise, then add the nori and salt and pepper to taste. Cover and chill until required.

Brine the chicken thighs for at least 12 hours and up to 24 hours before cooking. Mix the water, soy sauce and sea salt together in a large non-metallic container, stirring to dissolve the salt. Add the chicken thighs, making sure they are submerged, then cover and chill until required.

Meanwhile, combine all the ingredients for the spice coating in a sauté pan over a medium heat and toast for 5 minutes, stirring constantly, or until aromatic. Tip the spices out of the pan and leave to cool completely.

For the caramel, bring the sugar, glucose and water to the heat and simmer until a rich caramel has formed that is lightly thicker then pouring consistency. At this stage remove from the heat and add the lime juice and chilli and set aside until needed.

When ready to cook, heat enough vegetable oil for deep-frying to 190°C. Mix the rice flour and rolled oats together. Remove the chicken thighs from the brine, rinse well to remove the excess saltiness and pat dry. Cut each thigh into 2 pieces.

Coat each chicken pieces all over with the buttermilk, then pat on the rolled oat mix, making sure each piece is thoroughly coated. Add as many chicken pieces to the oil as will fit without overcrowding the pan and deep-fry for 5 minutes, or until golden and the juices run clear if you pierce a piece. Remove from the oil and drain well on kitchen paper. Sprinkle generously on both sides with the spice coating. Deep-fry the pieces in batches, if necessary, reheating the oil between batches.

Add Your nori mayonnaise to the bottom of the plate and then add your chicken pieces and pickles. Top with coriander cress to finish.

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