Coconut Miso Chicken Karaage

Why Coconut, Miso Karaage?

Karaage is the Japanese answer to Kentucky Fried Chicken. JFC (Japanese fried chicken) what could one want more?

Imagine mixing 'chicken fried goodness' with a miso soup and a katsu curry... now that is just too tempting.

Instead of marinating the chicken in soy and garlic, in this version I have used coconut milk, white miso and curry powder.

The result, heaven from chopstick to mouth.

3 tablespoons white miso
270ml coconut milk
2 tbs soy sauce
1 tbs curry powder
600g chicken thigh, cut into 4cm pieces
Vegetable oil to deep fry
½ cup potato flour (or corn flour)
Kewpie mayonnaise, to serve

Combine miso, coconut cream, soy sauce and curry powder together in a large bowl and whisk to combine. Add chicken. Toss to coat, cover and refrigerate for at least 2 hours (over night is best).

Next day, fill a wok or saucepan 1/3 full with oil and heat to 180C.

Working in three batches, remove chicken from marinade and lightly dust in potato flour.

Lower chicken into oil and cook for 6 minutes, turning, or until chicken is golden and cooked through. Remove with a slotted spoon and transfer to a plate covered with kitchen paper.

Repeat with remaining chicken.

Serve on small plates with kewpie mayonnaise on the side.

Serves 6 as main with Japanese rice, or 8 as a starter or snack.




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