Savory Chicken Karaage with Miso Mayo for a Flavor Blast

Instructions

1. 1

   In a mixing bowl, combine mirin, soy sauce, sake, garlic, ginger, sesame oil, black pepper, salt, and curry powder. Add chicken pieces, ensure they’re coated well, cover, and marinate in the fridge for 6 hours.

   360 min
2. 2

   Take another bowl and mix together the kewpie mayo, curry powder, white miso paste, grated garlic, and salt. Cover and refrigerate for at least 30 minutes.

   30 min
3. 3

   In a separate bowl, combine potato starch, curry powder, garlic powder, and salt. Whisk until fully incorporated to create your dredging mix.

4. 4

   After marinating, add the beaten egg and potato starch to the marinated chicken mixture, mixing well to ensure every piece is coated.

5. 5

   In a dutch oven, heat the neutral oil over medium-high heat until it reaches 320°F to 340°F.

6. 6

   Allow any excess marinade to drip off the chicken, dredge in the flour mix, then carefully add to the hot oil. Fry in batches for 5-6 minutes until golden brown and internal temperature reaches 165°F.

   5 min
7. 7

   Just before serving, squeeze fresh lemon wedges over the hot chicken karaage and accompany it with the miso-curry mayo, garnished with shichimi togarashi.