Crispy Chicken Karaage

Time: 30 minutes + marinating time
Serves: 4

Ingredients: 

800 g chicken INGLEWOOD thigh fillets, halved lengthways 
250 g (2 cups) arrowroot or tapioca flour
Coconut oil, for deep-frying
Sea salt and freshly ground black pepper

MARINADE
125 ml (1⁄2 cup) coconut cream
5 cm piece of ginger, finely sliced 
2 garlic cloves, finely sliced
3 spring onions, finely sliced
3 tablespoons coconut aminos
1 tablespoon coconut oil, melted

PALEO PONZU DIPPING SAUCE
3 tablespoons coconut aminos
1 tablespoon very finely chopped ginger 
1 garlic clove, very finely chopped
Juice of 1 lemon

WASABI MAYO
300 g (1 cup) Good Fat Mayo 
1-2 teaspoons wasabi powder

Method: 

To make the marinade, 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 arrowroot or 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 ponzu dipping sauce, whisk the ingredients in a small bowl to combine. Set aside. For the wasabi mayo, combine the ingredients in a small bowl. Set aside.

Half-fill a large heavy-based saucepan with coconut oil and set over medium heat. Heat the oil to 170°C. 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 two or three chicken pieces at a time, carefully lower the chicken into the hot oil and cook, turning halfway through, for 12 minutes, or until golden brown and crispy on all sides. Using metal tongs or a slotted spoon, remove from the pan and transfer to 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 ponzu dipping sauce and wasabi mayo.