Table of Contents
- Crispy Karaage-Inspired Schnitzel with Soy-Infused Celeriac Remoulade
- Recipe: Karaage Chicken Schnitzel with Soy Celeriac Remoulade
Crispy Karaage-Inspired Schnitzel with Soy-Infused Celeriac Remoulade
A wonderful twist on the well-loved schnitzel: chicken fillets are coated in soy, ginger, garlic, and flour, then fried until crispy, using the same method as Japanese karaage chicken. Served with a classic celeriac remoulade, given a flavour boost by infusing soy, spring onion, and green chilli into the mayonnaise dressing. All this deliciousness is topped with a crispy fried egg — a very heart-warming and comforting meal!
Recipe: Karaage Chicken Schnitzel with Soy Celeriac Remoulade
Karaage Chicken Schnitzel with Soy Celeriac Remoulade
Celeriac remoulade with soy mayo, green chilli and spring onions topped with a crispy juicy karaage chicken schnitzel and a crispy fried egg.
Servings: 2
Ingredients
Soy Celeriac Remoulade
- 250g peeled celeriac root
- 2 tbsp lemon juice
- 2 heaped tbsp of good mayonnaise
- 1/2 tbsp of smooth Dijon mustard
- 1/2 small green chilli minced
- 2 tbsp of chopped parsley chopped fine
- 1/2 tbsp soy sauce
- 1 large spring onion sliced thinly
Karaage Chicken Schnitzel
- 2 large chicken breast fillets
- 2 tbsp soy sauce
- 1 tbsp ginger, grated
- 1 clove garlic, minced
- 1 egg, beaten
- 3 heaped tbsp rice flour
- 3 heaped tbsp cornstarch
- Oil for frying
- 2 eggs for frying
- Black sesame seeds for garnish, optional
Instructions
- Grate celeriac root on the large side of a box grater. Transfer to a bowl, squeeze over lemon juice and mix well.
- Combine mayonnaise, dijon, green chilli, soy sauce, parsley and spring onion. Stir through grated celeriac. Taste and season with salt and pepper as needed.
- Using a meat mallet, carefully flatten chicken fillets down to approx 1cm thickness. Season with salt.
- In a large bowl, combine egg, ginger, garlic and soy sauce. Place the chicken fillets into the egg mix and coat well.
- Combine rice flour and cornstarch then add it to the chicken-egg mixture. Working quickly, massage the flour into the chicken to create a thick batter.
- Pour enough oil into a frying pan to reach a depth of ½ centimetre. Heat the oil to approximately 170°C. To test if the oil is ready, drop in a few salt flakes or breadcrumbs; if they rise to the surface and bubble gently, the oil is at the right temperature.
- Add chicken schnitzels to the oil and fry for a few minutes on each side until the outside is browned and crispy and centre cooked through.
- Remove the schnitzels from the pan and set aside to rest for a few minutes. Using some of the remaining oil, crack in the eggs and fry until the edges are golden and crispy. Season with a pinch of salt.
- Divide celeriac remoulade between plates, layer over karaage schnitzels and top with a fried egg. Garnish with black sesame seeds.
