KARAAGE WITH SPICY CITRUS AIOLI
Japanese Karaage doesn't have to be intimidating. Chef Danielle Sobel of Pacifique Los Angeles shows us how to make the best damn fried chicken you'll ever taste — and with plenty of spicy citrus aioli for dunking.
- 5 pounds boneless skinless chicken thighs
- 1 cup creamy Shio Koji
- 1/2 cup yuzu or Meyer lemon juice
- 1 tablespoon grated garlic
- 2 teaspoons ground porcini mushroom powder
- Potato starch, for dredging
- Oil, for frying
- 1 teaspoon salt
- 1/4 cup yuzu kosho
- 2 teaspoons Meyer lemon juice
- 1 teaspoon porcini powder
- 17 ounces homemade mayo
- 2 tablespoons rice vinegar
- 1 tablespoon plus 1 teaspoon malt vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon Japanese mustard powder (or spicy mustard powder)
- 2 large egg yolk
- 1 cup vegetable oil
- Cut chicken into small chunks.
- Combine Shio Koji, citrus juice, garlic and porcini mushroom powder.