Karaage Chicken Recipe
Shishito, lime miso aioli, togarashi
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Ingredients
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Chicken Marinade
Breading and Frying
Lime Miso Aioli
Garnish
Method
Marinating the Chicken
Frying the Chicken
Prepare the Breading
In a shallow dish, combine cornstarch and all-purpose flour. Mix well.
Heat the Oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until hot.
Bread the Chicken
Remove marinated chicken from the fridge. Dredge each piece in the flour-cornstarch mixture, shaking off any excess.
Fry the Chicken
Carefully place the breaded chicken pieces in the hot oil. Fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
Making the Lime Miso Aioli
Combine Ingredients
In a bowl, mix mayonnaise, miso paste, lime juice, minced garlic, and salt until smooth.
Serving
Plate the Dish
Serve the karaage chicken on a plate, garnished with shishito peppers, togarashi spice, and lime wedges.
Serve with Aioli
Serve the lime miso aioli on the side for dipping.