Karaage Tacos with Citrus Mayo

Total time 85 mins

25 mins preparation time

60 mins marinating time

Crispy, juicy and flavourful – karaage is Japanese fried chicken typically served in Japan's izakaya (pubs). By brining the chicken in soy sauce, it tenderises the meat and it soaks up the flavour. Serve on its own with a lemon wedge or stuff into tacos.

Ingredients

6 portion(s)

for the karaage:

chicken thigh fillets, cut into bitesize chunks

50 ml

Kikkoman Naturally Brewed Soy Sauce

25 ml

mirin or dry sherry

garlic cloves, crushed

2 tbsp

grated ginger

200 g

cornflour

100 g

plain flour

1 l

veg oil

for the citrus mayo:

100 g

mayonnaise

zest of ½ lemon plus 1 tbsp lemon juice

zest of 1/2 orange plus 2 tbsp orange juice

for serving:

small tortillas or taco shells, warmed

shredded lettuce

shredded white cabbage

sliced radishes

lemon wedges

Nutritional facts (per portion): 3184 kJ / 760 kcal

38.5 g Fat

28 g Protein

80.2 g Carbohydrates

Preparation

Step 1

Put the chicken pieces into a bowl or resealable bag. Add the soy, mirin, garlic, ginger and mix well. Chill for at least 1 hour or up to 24 hours to marinade.

Step 2

Empty the mayo into a bowl and stir in the citrus zests, and juice. Taste for seasoning and add more lemon juice, or salt if you wish. Cover and chill.

Step 3

Mix the cornflour, plain flour and a pinch of salt in a large shallow bowl or plate. Heat the oil in a large pan so it’s no more than half full, on a medium heat, until it reaches 180C on a temperature probe or until a piece of bread sizzles immediately when dropped in, and browns within 30 seconds.

Step 4

Remove the chicken from the marinade, and coat in the flour mixture, covering well. Deep fry in small batches, for 4-6 minutes until golden brown and crisp. Check the largest piece is cooked through by cutting into it, before scooping them out of the oil and draining on kitchen paper. Keep warm in a low oven while you fry the remaining batches.

Step 5

Pile the karaage into warmed tortillas or taco shells with the mayo, shredded lettuce, cabbage and radishes. Serve with lemon wedges.

Recipe-ID: 38

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