Karaage con ensalada de mango y pepino y mayonesa de sriracha

Ingredientes

• 600 g boneless, skinless chicken thighs
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp sesame oil
• 2 cloves garlic, grated
• 1 tbsp fresh ginger, grated
• 5 tbsp potato starch
• 2 tbsp flour
• Frying oil
• 1 ripe mango
• 1 cucumber
• 1 tbsp rice vinegar
• A handful of fresh mint
• Pinch of salt
• 100 g mayonnaise
• 1 to 2 tbsp sriracha
• 1 tbsp lime juice
• 1 tbsp sesame seeds

Preparación

1. 1

   Cut the chicken thighs into large pieces of about 3 cm. In a bowl, mix the soy sauce, mirin, sesame oil, garlic and ginger. Add the chicken, stir well and let marinate in the fridge for at least 30 minutes.Meanwhile make the sriracha mayo: stir the mayo, sriracha and lime juice together in a small bowl. Taste and add more sriracha if desired. Set aside.Make the salad: peel the mango and cut the flesh into thin strips. Peel or slice the cucumber into thin rounds or half-moons. Toss both in a bowl with the rice vinegar, a pinch of salt and the fresh mint. Keep chilled.Heat the frying oil in a deep pan or wok to 170°C. Remove the chicken pieces from the marinade and shake off the excess. Mix the potato starch and flour on a plate and toss the chicken through until well coated.Fry the chicken in batches for 3 to 4 minutes each. Place the fried pieces on paper towels to drain. Then increase the oil temperature to 190°C and fry the chicken again for 1 to 2 minutes for an extra-crispy crust.Place the mango-cucumber salad on a large dinner plate. Arrange the karaage chicken alongside and spoon the sriracha mayo over it or serve it on the side. Garnish with sesame seeds and, if you like, some extra fresh mint or spring onion.