japanese crispy chicken with miso mayonnaise

One of my favourite foods is fried chicken, so I needed to find a Paleo alternative to the classic version. I have managed to come up with many recipes that keep me happy, but none more so than this version with Japanese inspiration.

I love serving it with a really fresh and crispy daikon (Japanese white radish) salad or even just a lovely green onion salad that packs a punch. But don’t stop here; play around with different spices and herbs and take inspiration from around the globe.

  • 1 teaspoon ginger peeled and grated
  • 2 garlic cloves minced
  • 1 egg yolk
  • 2 tablespoons white wine
  • 3 tablespoons wheat-free tamari coconut aminos
  • 1 tablespoon sesame oil
  • 800 g boneless, skinless chicken thighs cut into 2-inch (5 cm) pieces
  • 75 g almond meal
  • 90 g tapioca starch (¾ cup)
  • coconut oil duck fat, tallow or other good quality fat for frying
  • baby shiso leaves (optional) to serve
  • sesame seeds toasted, to serve
  • Ichimi togarashi (Japanese ground red chilli) optional
  • Miso Mayonnaise
  • 120 mls mayonnaise (½ cup)
  • 1 teaspoon white miso paste
  • 1 tablespoons bonito flakes crushed in your hands to form a powder
  • To make the miso mayonnaise, combine the mayonnaise, miso, and bonito powder and mix until blended. Set aside.
  • To make the seasoning marinade, combine the ginger, garlic, egg yolk, wine, tamari, sesame oil, 1 teaspoon sea salt, and some freshly cracked black pepper. Add the chicken, turning the pieces until well coated. Marinate in the refrigerator for 10 to 15 minutes.
  • In a shallow bowl, mix together the almond meal and tapioca starch. Lift the chicken out of the marinade and coat the chicken with the almond meal mixture, shaking off any excess.
  • Fill a wok or saucepan halfway with coconut oil and heat over medium heat to reach 170°C. Add one piece of chicken to the oil to test; it should bubble right away. Deep-fry the chicken in batches until golden brown, crispy and cooked through, 2 to 3 minutes. Place on paper towels to drain the excess oil. Season with salt and pepper.
  • To serve, thread the chicken pieces onto eight skewers. Garnish with the shiso leaves (if using), sesame seeds, and ichimi togarashi. Pass the mayonnaise alongside.

NOTE: If you like, soak bamboo skewers in water for 30 minutes, then thread the marinated chicken on the skewers, coat with almond meal, and fry the chicken on the skewers.

Per Serving
  • CALORIES: 602
  • CARBS: 29g
  • FATS: 39g
  • PROTEIN: 40


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