Popcorn Chicken Karaage

GF, RSF, DF
Serves: 4

Karaage is a Japanese cooking technique where the chicken is essentially fried to perfection! Usually served in larger chunks, I thought it would be fun to do a spin on this recipe where this Asian classic meets everyone's favourite finger-lickin’ fast food. The whole family will love this one. 

Ingredients: 

Karaage
800 g (1 lb 12 oz) free-range chicken thigh fillets, cut into large even sized chunks 
2 cups (250 g / 9 oz) tapioca flour or arrowroot flour
NIULIFE Coconut Oil, for shallow-frying
Pink rock salt and freshly ground black pepper

Marinade
1⁄2 cup (125 ml / 4 fl oz ) canned coconut cream
5 cm (2 inch) piece of ginger, finely sliced 
3 garlic cloves, minced
3 spring onions (scallions), finely sliced
1/4 cup (60 ml / 2 fl oz) NIULIFE Naked Extra Thick Coconut Amino Sauce
2 tbsp extra virgin olive oil 

Ultimate Dipping Sauce
1/2 cup (120 g / 4 1/4 oz) GOOD FAT Mayo or Aioli  
2 tbsp NIULIFE Organic Teriyaki Coconut Amino

Method:

Get started by making the marinade. Simply add all the ingredients to a large bowl and whisk well to combine. Add the chicken and toss until well coated, then transfer to the fridge and leave to marinate for at least 2 hours or overnight (if you really don't have any time you can set it aside in the fridge and carry on with the recipe; the flavour just won't be as full-on).

Place the tapioca flour in a shallow bowl. Remove one of the chicken pieces from the marinade and roll it in the flour to cover it completely, then shake off any excess flour and transfer to a plate or tray. Repeat with the remaining chicken.

For the ultimate dipping sauce, whisk the ingredients in a small bowl to combine. Set aside in the fridge prior to serving.

Half-fill a large heavy-based saucepan with olive oil or coconut oil and set over medium heat. Heat the oil to 170°C (325°F). To test if it is hot enough, simply drop a small piece of flour into the oil – if it sizzles around the edges straight away, you're good to go.

Working in batches of 6-8 chicken pieces at a time, carefully lower the chicken into the hot oil and cook, turning halfway through, for 8-10 minutes, or until golden brown and crispy on all sides. 

Using metal tongs or a slotted spoon, remove from the pan and transfer to a paper towel to drain off any excess oil. Repeat with the remaining chicken, then season with salt and pepper. Transfer to a serving platter and serve with the ultimate dipping sauce.