Chicken Karaage, Ponzo Mayo
SERVES 4: AS AN APPETISER
PREP TIME: 40 MINS
COOK TIME: 20 MINS 
Ingredients
FOR THE CHICKEN
4 CHICKEN THIGHS SKIN ON, ROUGHLY CHOPPED
2 GARLIC CLOVES, MINCED
5CM KNOB GINGER, GRATED
1 TBSP SOY SAUCE
1 TBSP SHAOXING WINE
PINCH SALT
2 TSP WHITE PEPPER
2 TSP SUGAR
1 EGG, WHISKED
½ TO 2/3 CUP PLAIN FLOUR, DEPENDING ON CONSISTENCY
COATING
1 CUP CORNSTARCH
1-2 TBSP WATER, TO CREATE A ROUGH CRUMB
NEUTRAL OIL FOR DEEP FRYING
PONZU MAYONNAISE
3/4 CUP KEWPIE MAYONNAISE
1 TBSP PONZU, STORE BOUGHT OR RECIPE HERE
2 GARLIC CLOVES, MINCED
5CM KNOB GINGER, GRATED
1-2 TBSP SRIRACHA
TO SERVE
SPRINKLE FURIKAKE SEASONING
Equipment
MIXING BOWLS
MICROPLANE
GARLIC MINCER
SKIMMER OR SLOTTED SPOON
DEEP POT OR DEEP FRYER
Method
ROUGHLY CHOP YOUR CHICKEN THIGHS INTO BITE SIZED PIECES THEN PLACE IN A MIXING BOWL WITH ALL LISTED CHICKEN INGREDIENTS EXCEPT FOR THE EGG AND PLAIN FLOUR. TOSS TO COAT ALL OVER CHICKEN THEN SET ASIDE IN FRIDGE FOR MINIMUM 30 MINUTES
PREPARE YOUR PONZU MAYONNAISE WHILE THE CHICKEN MARINATES. SET ASIDE IN FRIDGE TO CHILL/THICKEN SLIGHTLY
AFTER 30 MINUTES REMOVE CHICKEN FROM FRIDGE THEN STIR THROUGH EGG AND FLOUR TO CREATE A BATTER LIKE CONSISTENCY. YOU DON’T WANT THIS TO BE TOO WET, SO STIR THROUGH MORE FLOUR IF REQUIRED
PREPARE YOUR CORNSTARCH COATING IN A SHALLOW TRAY. DRIZZLE WATER OVER STARCH AND USE A SPOON TO ROUGH UP/CREATE A CRUMB
COAT YOUR CHICKEN PIECES IN BATCHES THEN PLACE ON A PLATE AHEAD OF FRYING
HEAT NEUTRAL OIL IN A DEEP POT OR DEEP FRYER. I USE THE CHOPSTICK OR BAMBOO SKEWER TRICK - THE OIL IS READY WHEN THE OIL BUBBLES UP AROUND THE SKEWER - WHEN YOU MAKE CONTACT WITH THE BASE OF THE POT
DEEP FRY IN BATCHES UNTIL GOLDEN AND CRISPY - ROUGHLY 4-6 MINUTES. REMINDER NOT TO OVERCROWD THE POT WITH TOO MANY PIECES
TOSS SOME FURIKAKE SEASONING THROUGH CHICKEN THEN SERVE IMMEDIATELY WITH THE PONZU MAYO. SPRINKLE A LITTLE MORE FURIKAKE OVER THE CHICKEN TO FINISH AND ENJOY!
