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.