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Home Karaage met mango-komkommersalade en sriracha mayo

Japanese Chicken Frying Mango Spicy Summer Impressive

Karaage is Japanese fried chicken at its best: crispy on the outside, tender inside and full of umami from the soy-ginger marinade. Pair that with a bright mango-cucumber salad and a spicy sriracha mayo, and you have a dish that impresses without spending hours in the kitchen. Serve it on beautiful dinner plates for a presentation that immediately exudes flavor.

x_ckl_recipe_markerKaraage with mango-cucumber salad and sriracha mayo Juicy karaage chicken, a refreshing mango-cucumber salad and a creamy sriracha mayo. This dish combines crunchy, fresh and spicy elements on one plate. How to make karaage with mango-cucumber salad and sriracha mayo? Main course Japanese 4 servings 20 min 65 min

Cut the chicken thighs into large pieces of about 3 cm. In a bowl, mix the soy sauce, mirin, sesame oil, garlic and ginger. Add the chicken, stir well and let marinate in the fridge for at least 30 minutes.
Meanwhile make the sriracha mayo: stir the mayo, sriracha and lime juice together in a small bowl. Taste and add more sriracha if desired. Set aside.
Make the salad: peel the mango and cut the flesh into thin strips. Peel or slice the cucumber into thin rounds or half-moons. Toss both in a bowl with the rice vinegar, a pinch of salt and the fresh mint. Keep chilled.
Heat the frying oil in a deep pan or wok to 170°C. Remove the chicken pieces from the marinade and shake off the excess. Mix the potato starch and flour on a plate and toss the chicken through until well coated.
Fry the chicken in batches for 3 to 4 minutes each. Place the fried pieces on paper towels to drain. Then increase the oil temperature to 190°C and fry the chicken again for 1 to 2 minutes for an extra-crispy crust.
Place the mango-cucumber salad on a large dinner plate. Arrange the karaage chicken alongside and spoon the sriracha mayo over it or serve it on the side. Garnish with sesame seeds and, if you like, some extra fresh mint or spring onion.

Japanese Chicken Frying Mango Spicy Summer Impressive 600 g boneless, skinless chicken thighs 3 tbsp soy sauce 2 tbsp mirin 1 tsp sesame oil 2 cloves garlic, grated 1 tbsp fresh ginger, grated 5 tbsp potato starch 2 tbsp flour Frying oil 1 ripe mango 1 cucumber 1 tbsp rice vinegar A handful of fresh mint Pinch of salt 100 g mayonnaise 1 to 2 tbsp sriracha 1 tbsp lime juice 1 tbsp sesame seeds Mixing bowl Deep pan or wok Kitchen thermometer Cutting board Sharp knife Grater Paper towels Dinner plates dinner plates dinner-plates Mixing Bowl mixing-bowl Chopping Board chopping-board Knives knives Cosy & Trendy Dinner Plates Quintana Amber ø 28 cm - 4 pieces Cosy & Trendy Dinerbord Alessi Dinner Plates All-Time ø 27 cm - 4 pieces - Guido Venturini - AGV29/1 Alessi ["dinner plate"] Costa Nova Dinner Plates Rosa Rosé Pink ø 28 cm - Set of 6 Costa Nova Dinerbord Cosy & Trendy Dinner Plates Quintana Blue ø 28 cm - 4 pieces Cosy & Trendy Dinerbord Tuna Tataki with avocado salad and basil foam foodies-tonijn-tataki-met-avocadosla-en-basilicumschuim Picanha with chimichurri and roasted garlic foodies-picanha-met-chimichurri-en-geroosterde-knoflook Mediterranean mixed grill of meat and vegetables foodies-mediterrane-mixgrill-van-vlees-en-groenten Smoked Ribeye Carpaccio foodies-carpaccio-van-gerookte-ribeye

Recipe

Karaage with mango-cucumber salad and sriracha mayo

Juicy karaage chicken, a refreshing mango-cucumber salad and a creamy sriracha mayo. This dish combines crunchy, fresh and spicy elements on one plate.

Course	Main course
Kitchen	Japanese
Servings	4 servings

Preparation time

Preparation time	20 min
Total	65 min

Equipment

Mixing bowl
Deep pan or wok
Kitchen thermometer
Cutting board
Sharp knife
Grater
Paper towels
Dinner plates

Ingredients

600 g boneless, skinless chicken thighs
3 tbsp soy sauce
2 tbsp mirin
1 tsp sesame oil
2 cloves garlic, grated
1 tbsp fresh ginger, grated
5 tbsp potato starch
2 tbsp flour
Frying oil
1 ripe mango
1 cucumber
1 tbsp rice vinegar
A handful of fresh mint
Pinch of salt
100 g mayonnaise
1 to 2 tbsp sriracha
1 tbsp lime juice
1 tbsp sesame seeds

How to make karaage with mango-cucumber salad and sriracha mayo?

Cut the chicken thighs into large pieces of about 3 cm. In a bowl, mix the soy sauce, mirin, sesame oil, garlic and ginger. Add the chicken, stir well and let marinate in the fridge for at least 30 minutes.
Meanwhile make the sriracha mayo: stir the mayo, sriracha and lime juice together in a small bowl. Taste and add more sriracha if desired. Set aside.
Make the salad: peel the mango and cut the flesh into thin strips. Peel or slice the cucumber into thin rounds or half-moons. Toss both in a bowl with the rice vinegar, a pinch of salt and the fresh mint. Keep chilled.
Heat the frying oil in a deep pan or wok to 170°C. Remove the chicken pieces from the marinade and shake off the excess. Mix the potato starch and flour on a plate and toss the chicken through until well coated.
Fry the chicken in batches for 3 to 4 minutes each. Place the fried pieces on paper towels to drain. Then increase the oil temperature to 190°C and fry the chicken again for 1 to 2 minutes for an extra-crispy crust.
Place the mango-cucumber salad on a large dinner plate. Arrange the karaage chicken alongside and spoon the sriracha mayo over it or serve it on the side. Garnish with sesame seeds and, if you like, some extra fresh mint or spring onion.

Cooking mode Prevents your screen from going to sleep

The double-fry step is the secret of karaage. The first round cooks the chicken through, the second round creates that irresistible crispy crust. Don’t skip this step — the difference is huge. And make sure you fry the chicken in small batches, because too much at once will drop the oil temperature and result in a soggy crust.

Presentation completes this dish. Warm amber-colored dinner plates make the colors of the mango and the golden-brown chicken really pop. Choose plates with enough space so the salad and the chicken each have their own place. That way you serve this dish as it deserves: tasty and with style.

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