Karaage Chicken with Creamy Potato Salad

This is a recipe from Marion Grasby, we love it in our house, I used chicken breast as it was all I had in the house, but usually chicken thigh is the way to go. Either way, it’s crunchy, creamy and ridiculously good!Ingredients
500g thigh fillet (or breast)
2 teaspoons minced ginger
1 teaspoon minced garlic
1 tablespoon light soy sauce
2 tablespoons sake
1 cup potato starch
800g potato, peeled and chopped
2 eggs
1 small cucumber, thinly sliced
1/4 cup carrot, shredded
1/2 teaspoon salt
1/2 cup Japanese Kewpie mayonnaise
1 teaspoon hot mustard
1 teaspoon white vinegar
1 spring onion, sliced
Canola or vegetable oil for fryingMethod
Mix together the soy, ginger, garlic and sake.
Chop the chicken and add to the mixture. Stir well and leave for a few minutes.
In a bowl add the carrot and cucumber and salt, mix well and set aside for 10 minutes.
Boil the potatoes until soft and the eggs until hard boiled. Drain. Peel the eggs and leave the potatoes and eggs to go cold.
Using your hands, squeeze all the water out of the cucumber and carrot mixture and place into a clean bowl with the potatoes, chopped eggs and spring onion.
Mix the mayo, mustard and vinegar together and pour over the potato mix, stir well.
Heat the oil, then dip a piece of chicken in the potato starch, shake off the excess and place into the oil. Cook until golden brown, crispy and cooked through. 2 or 3 pieces at a time ensure they cook well without overloading the pan and reducing the oil temperature.
Drain on paper towel.
Serve with the creamy potato salad and wait for the crunch to sound around the dinner table.

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