So, last week I received a lovely surprise email from the gorgeous folk at Roza’s Gourmet Sauces asking me if I would like to be their featured blogger for May and could they gift me some sauces to use in a recipe. Of course I accepted without hesitation as I already LOVE the sauces and am more than happy to showcase any of them! In my case, I was sent the scrumptious Wasabi Sichuan Mayonnaise, featured here, and a gorgeous Bearnaise I will use for another post down the track.
I have to say it is a bit exciting to receive such an email, it has never happened to me before and then being a product I already use and enjoy, well, it felt a bit like Christmas when the parcel arrived on the doorstep! I still feel all warm and fuzzy inside when I open the fridge and there are the sauces sitting there waiting for me to use again. One very happy Fresh Home Cook here folks, let me tell you!
You can find out all you need to know about Roza’s Gourmet Sauces on their website. There is so much to love about them. The range is extensive and includes dips, pesto, mayo, chutney, mustard and chilli sauces. All are fresh, gluten and preservative free. The range also includes sauces that are egg, nut, dairy and soy free, as well as some that are low FODMAP – this Wasabi Sichuan Mayonnaise included!
In fact, the products are so fresh they need to be kept refrigerated before opening. I can’t tell you how happy this makes me, because it means that not only are these sauces free of gluten, but there are no hidden preservatives or emulsifiers present that can cause major gut irritation for sensitives like me. Winning all around good people! WIN-NING!
To accompany this Asian influenced mayo, I decided to keep with the theme and seek out something delicious to pair with it. My inspiration came from the wonderful Aleney from Boy Eats World, a friend, blogger and fellow foodie, who suggested one of her favourite snacks, Kara-age Chicken. So glad she did, as it is amazing and adding the Roza’s Wasabi Sichuan Mayonnaise takes the whole dish to another taste sensational level.
The chicken is marinated, then lightly coated in potato flour before being fried in vegetable oil three times to get just the right texture. The result is a light, delicate and crispy batter covering the most succulent and tender chicken pieces you will ever eat. Just divine. Potato flour can be found in most wholefood and Asian grocery stores. I purchased potato flakes that I ground quickly into flour using a coffee grinder. Simple, easy and fresh. And seriously who doesn’t love a good fried chicken feast every now and then!
Here is how the recipe came together;
- 500 grams chicken thigh fillets, skin on
- ⅓ cup tamari (gluten free) soy sauce
- 2 tablespoons sake (optional)
- 1 tablespoon finely grated ginger, juice only
- Pinch of unrefined sugar
- ⅔ cup potato flour
- Pinch sea salt
- 1 teaspoon Roza's Wasabi Sichuan Mayonnaise + more to serve
- Vegetable oil for deep-frying - (I use canola)
- Lemon wedges to serve
- Slice the chicken into large pieces - each thigh should make about 4 portions.
- Place chicken in a large mixing bowl.
- Combine the tamari, sake, ginger juice, sugar and mayonnaise in a cup or jar, then pour over chicken.
- Rub marinade into chicken & allow to marinate for about 15 minutes.
- In a wide bowl, combine the potato flour & salt.
- One a a time, pull the chicken pieces out of the marinade and drop it into flour, lightly coat, then transfer each piece to a clean dry plate.
- In a large saucepan or wok, heat the oil over medium-high to 190°C - (use a themometer, if you have it, or gently place the handle of a wooden spoon or similar into oil, the oil is hot when bubbles begin to rise around the handle).
- Add the chicken to the oil - don't overcrowd it, 3 or 4 pieces at a time works well.
- Using a timer, deep-fry for 1 minute.
- Lift chicken from oil onto a rack & 30 seconds.
- Return chicken to the oil and fry for a further 30 seconds, then remove & rest on a rack for another 30 seconds.
- Return the chicken to oil one last time & fry for 30 seconds, then out & back onto the rack.
- Repeat the triple frying method until all the pieces are cooked.
- Serve with wedges of lemon & a generous serving of Roza's Wasabi Sichuan mayonnaise as a snack or part of a shared meal.