Fried miso chicken with sriracha mayo recipe

Name: Fried miso chicken with sriracha mayo
Yield: Serves 4, as a starter or snack
Ingredients: 2 tbsp miso paste; 2 tbsp mirin; 1 tsp light soy sauce; 3 garlic cloves, grated; 2.5cm piece ginger, grated; 600g chicken thigh fillets, skinned and off the bone; 4 tbsp cornflour; 2 tbsp panko breadcrumbs; vegetable oil, for deep-frying; 100g mayonnaise; 1 tbsp sriracha; 2 spring onions, finely sliced; 1 red chilli, finely sliced

If you're rustling up a platter of party food, then you'll want to include these crispy-coated chicken pieces. Guests will love dipping them into a creamy sriacha mayonnaise and enjoying the contrasting textures.

See method

Serves 4, as a starter or snack
10 mins to prepare and 20 mins to cook
670 calories / serving

Shop your ingredients

Yutaka Miso Paste 100G
Everyday Low Price
2 tbsp miso paste
£1.75
£17.50/kg
Blue Dragon Mirin Japanese Rice Wine 150Ml
2 tbsp mirin
£2.90
£19.33/litre
Tesco Light Soy Sauce 150Ml
Aldi Price Match
1 tsp light soy sauce
£0.55
£3.67/litre
Tesco Garlic 4 Pack
Aldi Price Match
3 garlic cloves, grated
£0.87
£0.22/each
Tesco Root Ginger Loose
2.5cm piece ginger, grated
£0.56
£5.60/kg
Tesco British Chicken Thigh Fillets 600G
600g chicken thigh fillets, skinned and off the bone
£5.75
£9.58/kg
Tesco Cornflour 500G
4 tbsp cornflour
£2.55
£5.10/kg
Blue Dragon Panko Breadcrumbs 120G
Everyday Low Price
2 tbsp panko breadcrumbs
£1.90
£15.83/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
vegetable oil, for deep-frying
£1.45
£1.45/litre
Tesco Mayonnaise 450Ml
Aldi Price Match
100g mayonnaise
£0.86
£1.91/litre
Tesco Sriracha Chilli Sauce 285G
1 tbsp sriracha
£2.40
£8.42/kg
Tesco Bunched Spring Onions 100G
2 spring onions, finely sliced
£0.69
£6.90/kg
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, finely sliced
£0.51
£8.50/kg

Method

Mix the miso paste, mirin, soy sauce, garlic and ginger into a smooth paste in a small mixing bowl.
Cut the chicken thighs into bite-sized pieces and put into a large mixing bowl. Tip in the miso and mix everything together. Cover the bowl and refrigerate for 30 mins to marinate, then remove and allow to come to room temperature.
Heat the oil in a deep saucepan over a low-medium heat. Add the flour and breadcrumbs to the chicken and toss together. Test the oil by putting in a piece of the chicken. It should gently bubble and rise up to the surface. If ready, add 6-8 pieces of chicken at a time and cook for 3-4 mins, until golden and cooked through with no pink meat showing. Remove with a slotted metal spoon and drain on kitchen paper.
Bring the oil back to the right temperature and continue cooking the rest of the chicken in batches.
Meanwhile, mix the mayonnaise and sriracha in small mixing bowl and spread out over a serving plate. Arrange the cooked chicken over the top of the mayonnaise and scatter over the spring onions and chilli. Serve immediately.