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.