Coconut Miso Chicken Karaage

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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.

Ingredients

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

Method

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.

Coconut lemon ice

Coconut ice, just the name brings back sweet memories of childhood, where enjoying a sugary treat made all problems disappear.

Now as an adult, if I close my eyes and take a bite of this coconut treat I am 6 years old again, at a Sunday afternoon birthday party, wearing my favourite dress, ribbons in my hair without a worry in the world.

I have added lemon to this classic. The balance of teeth aching sweetness, coconut creaminess and the fresh tartness of lemon make it worthy of adult innocence.

Ingredients

125g coconut oil*

250g desiccated coconut

400g icing sugar, sifted

2 egg whites, whisked until frothy

zest of 2 lemons

1 teaspoon lemon juice

2 drops yellow food colouring

Method

Line a 14 x 20cm rectangular lamington tin with baking paper and set a side. Place coconut butter in a small saucepan over low heat. Remove from heat and set aside for 10 minutes or until cooled to room temperature.

Combine the coconut and icing sugar in a large bowl. Add the coconut butter and egg white and stir until well combined. Divide mixture in half. Press half the coconut mixture over the base of the prepared pan (I use the bottom of a jar to make sure the surface is flat and well compressed).

Add lemon zest, juice and yellow food colouring to the remaining coconut mixture and stir until well combined and evenly coloured. Press the lemon coconut mixture over the white coconut mixture and smooth the surface. Cover with plastic wrap and place in the fridge for 1 hour or until set.

Remove the coconut ice from the pan and leave for 15 minutes. Use a sharp hot and damp knife to cut into 2cm squares.

Coconut lemon ice will keep refrigerated for 2 weeks.

*Coconut butter is available from health food stores.

Makes 18.