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Karaage Chicken Schnitzel with Soy Celeriac Remoulade
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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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
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.