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Karaage Chicken with Gochujang Mayo and Pickles
Recipe by Yellow Team
- Steps
- Ingredients
Steps
- Heat deep fryer of oil to 180C.
- For the Kaarage Chicken, blitz garlic and ginger in food processor until finely minced. Add sauces and blitz to a fine paste. Stir in 1 tablespoon cornflour and mix well.
- Pour over drumettes and marinate, covered in fridge, for 1 hour.
- Meanwhile, combine remaining ingredients in a medium bowl, whisking together to combine.
- Remove drumettes from marinade and drain off excess liquid. Roll in combined flours.
- Deep fry for 4 minutes or until golden brown and cooked through. Remove from oil, drain on kitchen paper and set aside.
- For the Pickles, place cucumbers and radishes into separate bowls.
- Heat remaining ingredients on stove until boiling and sugar is dissolved. Simmer for around 5 minutes, then remove from heat and sit for at least 15 minutes to cool and infuse. Strain liquid over cucumbers and radishes.
- Leave for at least 30 minutes to pickle then drain and set aside.
- For the Gochujang Mayonnaise, combine ingredients together until evenly mixed.
- To serve, pile Kaarage chicken onto a plate, add ramekin of pickles and gochujang mayo . Garnish with spring onion. Place Mushroom and Leek Skewers, Soy Bean Sprout Salad, 5 Spiced Duck Breast with Sticky Sauce and Seasoned Rice into separate dishes and serve to share.
