Crunchy double-fried Japanese chicken karaage served on a bed of silky wasabi mash.
Ingredients List
Karaage Chicken
Wasabi Mash
Method
- Bring a pot of water to the boil.
- Add peeled and quartered potatoes to the pot.
- Cut Chicken Thighs into quarters and place in a mixing bowl.
- Add Miren, Sake, Soy Sauce, Ginger and Garlic and mix.
- Add Potato Starch to another mixing bowl and coat each piece of Chicken thoroughly and let sit until the potato starch starts to look wet and soggy. This ensures that when cooked the chicken doesn’t stay floury.
- Heat canola oil in a saucepan or deep fryer to 180c.
- Place coated chicken pieces into the heated oil and cook a few minutes until they start to look golden brown then remove and place onto a cooling wire rack.
- Repeat until all the chicken has been deep fried once.
- Cook off each batch of chicken a second time until each piece looks a darker brown.
- Remove and rest on a wire rack.
- Drain boiled potatoes and mash while hot.
- To create a smoother finish push mash through a sieve with a spoon.
- Add olive oil, salted butter, horseradish, wasabi, mayonnaise, and chopped Chives and mix through until smooth and silky.
- Serve 2 pieces of Karaage Chicken on a spoonful. Use chopped Chives and Mayo for garnish.
Blue Ribbon
