Karaage with Piri Piri Mayo

Another use of the piri piri sauce: piri piri mayonnaise. Just mix in as much of the sauce as you would like to some mayonnaise and you have a tasty dipping sauce for karaage, which are bite-sized, boneless, fried chicken. In Japan, you can conveniently find already cut up chicken thigh pieces ready for frying at any grocery store. You can also find already fried up karaage as well, but it's really so simple to make at home. The traditional marinade is simply some fresh ginger, juice only (grate and squeeze the liquid out), shoyu, some grated garlic, salt and pepper. Toss the marinated pieces with some flour and corn starch and deep fry or pan fry with a generous amount of canola oil until golden brown.

The marinade for the karaage pictured above with the piri piri mayo is made with some oyster sauce, kochijan ( a Korean miso paste), shoyu, sesame oil and rice wine. Massage the chicken with the marinade well and let sit for about an hour at least, refrigerated. Combine flour and corn starch, some sesame seeds and a few dashes of Slap Ya Mama seasoning in a plastic bag. If you don't have that, just add some salt, pepper and paprika to the flour mixture. Put the chicken pieces in and shake the bag to throroughly coat the chicken. Fry in some oil that comes up to at least halfway up the chicken pieces until golden brown all over. Dip in piri piri sauce with mayo and enjoy!


Posted By: Jan Opdahl
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Karaage with Piri Piri Mayo

Makes about 4 servings

800g chicken thigh, cut up into approx. 4 cm chunks

Salt and white pepper

2 teaspoons oyster sauce

2 teaspoons kochijan

2 teaspoons shoyu

1 tablespoon Chinese or Japanese rice wine

1 teaspoon sesame oil

1 garlic clove, grated

1 cup flour

2 tablespoons corn starch

2 teaspoons sesame seeds

Couple dashes of Slap Yo Mama seasoning

Canola oil for frying

Cooking Process:

Season the chicken pieces with some salt and white pepper. In a large bowl, combine the oyster sauce, kochijan, shoyu, rice wine, sesame oil and garlic. Add in the chicken and massage the marinade into the pieces very well. Cover and refrigerate for about an hour. When ready to cook the chicken, put the flour, corn starch, sesame seeds and seasoning into a large plastic bag and shake to combine. Add in about half the chicken pieces and shake the bag to coat the pieces evenly. Repeat with the remaining chicken. Heat a skillet with enough oil to reach halfway up the chicken. Fry the chicken pieces until golden brown and cooked through.

How to Serve:

Drain on paper towels and serve with piri piri sauce or piri piri mayo. Just combine as much of the piri piri sauce to as much mayonnaise as you prefer. Or just squeeze some lemon on the chicken and enjoy!


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