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 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.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Chicken
- Method: Stove Top Cooking
- Cuisine: Modern Fusion
Ingredients
Scale
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 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.
Keywords: Karaage Chicken, Celeriac and Fried Egg, karaage chicken schnitzel, japanese schnitzel, celeriac remoulade, Karaage Chicken Schnitzel with Soy Celeriac Remoulade
