Cornflake Fried Chicken Katsu Recipe
Sweet chili glaze, pickled carrot, herb salad, miso aioli, cucumber, milk bread
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Ingredients
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Chicken Preparation
Sweet Chili Glaze
Pickled Carrot
Herb Salad
Miso Aioli
To Serve
Method
Chicken Preparation
- 1
Prepare Chicken
Season the chicken thighs with salt and black pepper on both sides.
- 2
- 3
Fry the Chicken
Heat oil in a large skillet over medium heat. Once hot, add the breaded chicken thighs and fry for about 5-7 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Sweet Chili Glaze
- 4
Make the Glaze
In a small saucepan, combine sweet chili sauce, soy sauce, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat and cook for about 5 minutes until slightly thickened. Remove from heat and set aside.
Pickled Carrot
- 5
Prepare the Pickle
In a bowl, mix rice vinegar, sugar, and salt until dissolved. Add the julienned carrot and let sit for at least 20 minutes to pickle.
Herb Salad
- 6
Miso Aioli
- 7
Prepare the Aioli
In a bowl, whisk together mayonnaise, miso paste, lemon juice, and minced garlic until smooth and well combined.
