How to make chicken karaage

This chicken karaage recipe comes from MasterChef winner Tim Anderson. Made with a crisp, seasoned batter and succulent chicken thighs it makes the perfect sharing food that everyone will love. At Tim’s restaurant, Nanban in London, they serve this tasty Japanese fried chicken simply with lime juice, to give a little added freshness without overpowering the flavour of the marinade itself. Tim’s recipe serves four people, so scale up or down if you want more or less.

Ingredients

  • 4 chicken thighs, boneless and skin on
  • oil, for deep-frying100ml sake

For the marinade:

  • 3tbsp mirin
  • 3tbsp vinegar
  • 3tbsp lime juice
  • 2tbsp sriracha or similar hot chilli sauce
  • 2tbsp soy sauce
  • 1tbsp sesame oil
  • 10 cloves garlic
  • 4 shallots or 2 banana shallots
  • 15g ginger (peeled weight), thinly sliced
  • ½ tsp salt
  • ¼ tsp pepper

For the seasoned flour (optional):

  • 250g cornflour
  • 1 tsp pepper
  • 1 tsp salt
  • 1 tsp sesame seeds
  • ½ tsp dashi powder
  • ¼ tsp chilli powder
  • ¼ tsp dried ginger