Our crispy chicken karaage with sriracha mayo is seriously addictive. We use Diamond's Hot 'n spicy Coat 'n Cook to make it super simple and super delish! Karaage (pronounced ka-ra-ah-geh) is a popular Japanese dish.

After a beer to match? Try Emersons Orange Roughy Hazey Tropical Pale Ale

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For the Karaage

1 box	Diamond Hot 'n Spicy Coat N Cook (Main)
4	Waitoa boneless chicken thighs, quartered (Main)
2 cups	Olivado avocado cooking oil, for deep frying

For the sriracha mayo

2 tsp	Sriracha sauce (Main)
½ cup	Best Foods Mayonnaise (Main)
1	Lime, juice only
2 Tbsp	Superb Herb chives, chopped

To serve

1	Lime, in wedges

Directions

1. Coat chicken thigh pieces in Coat 'n Cook. Make sure each piece is completely covered with the spicy crumb.

2. Heat the oil to medium hot (170C) in a heavy set pan or wok. Using tongs add a handful of chicken pieces to the oil, deep fry until crispy and cooked through (about 6 minutes). Carefully remove and lay on a paper towel lined rack. Repeat with the rest of the pieces.

3. While the chicken is cooking, prepare the sriracha mayo. In a medium bowl mix together the mayonnaise, sriracha, lime juice, salt and chives.

4. Serve the hot chickenkaraagewith sriracha mayo, the perfect match for Emerson's OrangeRoughy. Tuck in!

See more Japanese inspired snack recipes

• Okonomiyaki (Japanese pancake)
• Umai skewers