This recipe first appeared in Food magazine issue 81.
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Ingredients
Chicken karaage
Miso mayo
Method
1.Place all the marinade ingredients in a snap-lock bag and combine.
2.On a chopping board, place the chicken breasts underneath a piece of baking paper. Carefully bash the chicken with a rolling pin so that it is roughly the same thickness all over. Slice into strips and add to the marinade bag. Let sit overnight if possible or for at least 45 minutes.
3.Set the oven to grill and heat to 200ºC. Mix together the panko crumbs and sesame seeds in a bowl. Remove the chicken from the marinade and dip each piece into the crumb mix. Press firmly to coat.
4.Place the chicken on a lined baking tray and spray with the oil. Grill until golden and cooked through, about 12 minutes. Flip the chicken halfway through cooking time to ensure it is cooked on both sides.
5.To make the miso mayo, mix ingredients together and set aside. Serve the chicken with the dip and store-bought Japanese-style slaw.
*These speciality items are available in the international section of your local supermarket. – Serves 2 as main or 4 as starter. PER SERVE: Energy: 370cal, 1465kj, Protein: 32g, Fat: 15g, Saturated fat: 4g, Cholesterol: 90mg, Carbohydrate: 13g, Fibre: 1g, Sodium: 769mg
Note
