Crispy Chicken Karaage with Sriracha Mayo
![Freshly cooked crispy chicken kagaare on a tray](https://fresh.co.nz/wp-content/uploads/2019/09/Crispy-Chicken-Karaage-with-Sriracha-Mayo_Hero_LR-e1578184542269.jpg)
Our crispy chicken karaage with sriracha mayo is seriously addictive. We use Diamond’s Hot ‘n spicy Coat ‘n Cook to make it super simple and super delish! Karaage (pronounced ka-ra-ah-geh) is a popular Japanese dish.
Ingredients
For the Karaage
- 1 box Diamond Hot ‘n Spicy Coat N Cook
- 4 Waitoa boneless chicken thighs quartered
- 2 cups Olivado avocado cooking oil for deep frying
For the sriracha mayo
- 2 tsp sriracha
- ½ cup Best Foods mayonnaise
- 1 lime juice only
- 2 tbsp Superb Herb chives chopped
To serve
- 1 lime in wedges
- Beer Match
- Emersons Orange Roughy Hazey Tropical Pale Ale
Instructions
- Coat chicken thigh pieces in Coat ‘n Cook. Make sure each piece is completely covered with the spicy crumb.
- Heat the oil to medium hot (170C) in a heavy set pan or wok. Using tongs add a handful of chicken pieces to the oil, deep fry until crispy and cooked through (about 6 minutes). Carefully remove and lay on a paper towel lined rack. Repeat with the rest of the pieces.
- While the chicken is cooking, prepare the sriracha mayo. In a medium bowl mix together the mayonnaise, sriracha, lime juice, salt and chives.
- Serve the hot chicken karaage with sriracha mayo, the perfect match for Emerson’s Orange Roughy. Tuck in!
Tried this recipe?Let us know how it was!