Crunchy karaage chicken with Japanese mayo

I’ve recreated a popular street food favourite with this super-quick popcorn chicken, otherwise known as karaage chicken. It’s a must-try. The key is twice cooking the chicken to create the crisp outer coating. Velvety Japanese mayo, available from your local supermarket, is perfect to serve alongside this dish.

Ingredients

400 g	Chicken thighs, cut into bite-sized pieces (Main)
1	Garlic clove, crushed
1 Tbsp	Finely grated ginger
2 tsp	Soy sauce
1 tsp	Salt
1 tsp	Sesame oil
1	Egg
¼ cup	Flour
¼ cup	Cornflour

To serve

1 bowl	Japanese mayonnaise, Kewpie is the common brand
4	Lime wedges, to squeeze
3 sprigs	Fresh coriander, to garnish

Directions

1. Place the chicken pieces into a bowl with the garlic, ginger, soy, salt and sesame oil. Place into the fridge for a tleast 1 hour or overnight.
2. Add the egg to the mixture of chicken. Combine the flours in a separate bowl.
3. Heat 2cm of oil in a frying pan to a medium heat. Dip the eggy chicken pieces in the flour then add to the oil in batches, cooking for a few minutes. Once the chicken is all done turn the heat up a notch.
4. Cook the chicken a second time until the outside is crisp and golden.
5. Serve hot with mayo, lime wedges and a sprinkle of coriander.

See more of Angela's Japanese inspired recipes:

• Matcha smoothie
• Vegetable ramen