Kerala x Japan
Kerala chicken karaage
Japanese crunch, Malabar pepper heat. Each bite crackles and then bites back.
55 minTime
30 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original526kcalsame
30 gproteinsame
2 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Cut the chicken into 4 cm pieces. Mix with the ginger garlic paste, 1 1/2 tsp pepper, chilli, turmeric, fennel, soy, half the lemon, one sprig of chopped curry leaves and salt. Marinate 30 minutes.
- 2Mix the rice flour and tapioca starch. Press each piece into it and rest on a rack for 5 minutes.
- 3Heat the oil to 170°C on medium heat. Fry in batches for 4 minutes and rest on a rack for 3 minutes.
- 4Raise the heat to high, bring the oil to 190°C and fry again for 1 minute until deep golden. Check that no pink remains inside.
- 5Fry the remaining curry leaves in the hot oil on medium high heat for 10 seconds and scatter over the chicken. Mix the mayonnaise with the rest of the lemon and pepper.
- 6Serve on shredded cabbage with the pepper mayo.
Serve it like this
Pile the chicken on a nest of shredded cabbage, fried curry leaves scattered over. Put the pepper mayo in a small dish and a lemon wedge alongside.
