Karaage Chicken Schnitzel with Soy Celeriac Remoulade

Topped with the perfect crispy fried egg

by Justina Sullivan
Karaage Chicken SchnitzelKaraage Chicken Schnitzel with Soy Celeriac Remoulade

Recipe: Karaage Chicken Schnitzel with Soy Celeriac Remoulade

Japanese karaage chicken seasoning is reworked into a crunchy juicy chicken schnitzel.

Chicken fillet coated in soy, ginger, garlic and flour, then fried until crispy. Served with a classic celeriac remoulade given a twist by infusing with soy, spring onion and green chilli to match the Asian flavours. All of this deliciousness is topped with a crispy fried egg. An absolute flavour bomb of a meal!

Karaage Chicken SchnitzelKaraage Chicken Schnitzel with Soy Celeriac Remoulade
Karaage Chicken Schnitzel

Karaage Chicken Schnitzel with Soy Celeriac Remoulade

Reworked celeriac remoulade with soy mayo, green chilli and spring onions. Combined with a crispy juicy karaage chicken schnitzel and a crispy fried egg.
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2

Ingredients

Soy Celeriac Remoulade

  • 250 g 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 tablespoons soy sauce
  • 1 tablespoon 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 frying 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 chicken fillets into the egg mix and coat well.
  • Combine rice flour and cornstarch then add to the chicken-egg mixture. Working quickly massage flour into the chicken to create a batter.
  • Heat 1/2 high oil in a frying pan to approx 170˚C (to test this add some salt flakes or breadcrumbs to the oil and when it breaks the surface and bubbles the oil is ready).
  • 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.
  • Set schnitzels aside to rest. Pour away half the oil from the frying pan and crack in eggs. Fry until crispy around the edges. Season with salt.
  • Divide celeriac remoulade between plates, layer over karaage schnitzels and top with a fried egg. Garnish with black sesame seeds if you have them.