Crunchy Chicken Karaage Recipe - Great British Chefs

Ingredients

• 3 chicken thighs, skinless and boneless
• potato starch, for coating
• rapeseed oil, for deep frying
• 1 tbsp of curry powder
• 1 tbsp of cornflour
• 1 tbsp of plain flour
• 1 1/2 salt
• 1 tsp black pepper, finely ground
• 1 tsp caster sugar
• 1 tsp Shaoxing wine
• 1 tbsp of garlic paste
• 1 tbsp of ginger paste
• 20g of fresh yeast
• 325g of strong white flour
• 15g of milk powder
• 2g of baking powder
• 1/2 tsp fine sea salt
• 30g of caster sugar
• 35g of lard, melted until liquid (or light olive oil)
• 200g of Kewpie mayonnaise
• 80g of sriracha
• 1 lime, juiced
• iceberg lettuce
• green chillies, sliced
• pickled cucumber