Koj Fried Chicken

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Koj Fried Chicken with sesame mayo

Serves: 2

By: Koj

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

The signature dish from Koj Cheltenham, as featured in Jay Rayner's Observer review

Ingredients

Dry coating

• 30g rice flour
• 60g tapioca flour (tapioca starch)
• 90g medium polenta (aka cornmeal)

Sesame mayo

• 3 tablespoons of mayonnaise (75g)
• 1 teaspoon of toasted sesame oil (5g)
• Black sesame seeds, for visual garnish

Marinated chicken

• 300g chicken thigh fillets (usually about 4 thighs if they are deboned and skinned)
• 2 Tbsp soy sauce (30g) 
• 2 Tbsp sake (30g)
• 1 Tbsp mirin (15g)
• 1 tsp garlic paste (or 1 clove)
• 1 tsp ginger paste (or 5g)

Final cooking

• 100ml buttermilk
• 5g garlic salt (or just salt)
• Plenty of vegetable oil, for frying

Equipment

• Large tupperware or empty icecream tub
• Mixing bowl
• Small ramekins or dipping saucers, for the sesame mayo
• Frying pan and plenty of vegetable oil for frying
• Kitchen roll for draining

Instructions

2 minute prep: make the dry coating

1. Put all of the dry ingredients in an empty container
2. Mix well with a spoon, or put a lid on and shake well

2 minute prep: make the sesame mayo

1. Place 3 tablespoons (or 75g if you prefer to measure) of mayonnaise into a mixing bowl
2. Add 1 teaspoon of toasted sesame oil
3. Mix well and cover with cling film

2 minute prep: make the marinade

1. In a medium size mixing bowl, combine the soy sauce, sake, mirin, garlic and ginger

5 minute prep: marinade the chicken

1. Remove any bone, gristle or skin from the chicken thighs, if necessary
2. Cut the chicken thighs into bitesize chunks (I aim for 20-25g each - which is between 4-6 pieces per thigh, depending on the size of the thigh)
3. Put the chicken into the marinade and coat well
4. Leave to marinade for at least 30 minutes but no more than 2 hours

Final cooking

1. Remove the chicken thighs from the marinade (you can do this in a sieve or colander over the sink)
2. Rinse out the mixing bowl and add the buttermilk
3. Mix the garlic salt (or salt) into the buttermilk with a spoon, fork or whisk
4. Add the chicken and coat all of the pieces in the buttermilk
5. Remove the chicken from the buttermilk and dredge it thoroughly in the dry coating
6. Make sure each piece is covered in dry coating
7. Put plenty of vegetable oil into a frying pan and get it hot (not smoking hot, but hot enough that anything you cook will sizzle and bubble immediately
8. Fry the pieces of chicken for about 2 minutes on each side
9. Drain onto kitchen towel
10. You can place the chicken in a warm oven (about 80 celcius) if you need to cook several batches 

Created using The Recipes Generator

Substitutions and alternatives
Japanese fried chicken is called 唐揚げ (karaage). It is traditionally served simply with a wedge of lemon, in the same way as traditional British fish and chips, but we served it with a flavoured mayonnaise as we found our customers preferred it that way.

Also see
Great with Garlic butter rice

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