Our crispy chicken karaage with sriracha mayo is seriously addictive. We use Diamond's Hot 'n spicy Coat 'n Cook to make it super simple and super delish! Karaage (pronounced ka-ra-ah-geh) is a popular Japanese dish.
After a beer to match? Try Emersons Orange Roughy Hazey Tropical Pale Ale
For the Karaage
|1 box||Diamond Hot 'n Spicy Coat N Cook (Main)|
|4||Waitoa boneless chicken thighs, quartered (Main)|
|2 cups||Olivado avocado cooking oil, for deep frying|
For the sriracha mayo
|2 tsp||Sriracha sauce (Main)|
|½ cup||Best Foods Mayonnaise (Main)|
|1||Lime, juice only|
|2 Tbsp||Superb Herb chives, chopped|
|1||Lime, in wedges|
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- Coat chicken thigh pieces in Coat 'n Cook. Make sure each piece is completely covered with the spicy crumb.
- Heat the oil to medium hot (170C) in a heavy set pan or wok. Using tongs add a handful of chicken pieces to the oil, deep fry until crispy and cooked through (about 6 minutes). Carefully remove and lay on a paper towel lined rack. Repeat with the rest of the pieces.
- While the chicken is cooking, prepare the sriracha mayo. In a medium bowl mix together the mayonnaise, sriracha, lime juice, salt and chives.
- Serve the hot chickenkaraagewith sriracha mayo, the perfect match for Emerson's OrangeRoughy. Tuck in!
See more Japanese inspired snack recipes