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Greek Salad With Roasted Garlic Dressingchicken Karaage With Roasted Garlic Mayo Dip

  • Prep Time

    40 mins 

  • Cook Time

    10 mins 

  • Total Time

    50 mins 

  • Serves

    4 

Ingredients

  • 500 grams chicken thigh fillet, cut into 1 1/2 - 2" pieces
  • 1/2 cup cornstarch
  • oil for deep frying

Marinade:

  • 2 tbsp Japanese soy sauce
  • 2 tbsp cooking sake
  • 1 tsp mirin
  • 1 tbsp freshly grated ginger (with juice)
  • Lady's Choice roasted garlic Mayo

Steps

  1. Combine marinade ingredients in a bowl.

  2. Pat dry chicken pieces then add into marinade. Marinate for at least 30 minutes to 1 hour.

  3. Heat oil in a deep pot. Chicken pieces should be completely submerged in the oil when frying.

  4. Drain chicken from marinade and transfer into a bowl. Sprinkle cornstarch over chicken and turn to coat the other side.

  5. Drop chicken pieces in the hot oil. Do not crowd the oil. Fry for 3-5 minutes.

  6. Drain chicken from oil and allow to rest for 3-5 minutes.

  7. Once all chicken pieces have been pre-fried, increase heat of the oil to high.

  8. Double fry chicken pieces, again in batches, for 30 seconds to 1 minute. Repeat until all pieces have been double fried.

  9. Serve over shredded lettuce with Lady’s Choice Roasted Garlic Mayo on the side. Enjoy! Note: You may use your favorite store-bought frozen karaage and follow cooking directions on pack.

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