Japanese Crispy Chicken With Miso Mayo

The perfect Paleo alternative to the classic fried chicken from Pete Evans

General info

Serves: 4


Miso Mayonnaise

  • 1⁄ 2 cup (120 ml) mayonnaise
  • 1 tsp white miso paste
  • 1 tbsp bonito flakes,  crushed in your hands  to form a powder

Marinade & Chicken

  • 1 tsp peeled and grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 egg yolk
  • 2 tbsp white wine
  • 3 tbsp wheat-free tamari or coconut aminos
  • 1 tbsp toasted sesame oil
  • 800 g boneless, skinless chicken thighs, cut into 2-inch (5 cm) pieces
  • 3⁄ 4 cup (75 g) ground almonds
  • 3⁄ 4 cup (90 g) tapioca starch
  • Coconut oil, for frying

To Serve

  • Fresh baby shiso leaves
  • Black and white sesame  seeds, toasted
  • Ichimi togarashi (Japanese ground red chilli; optional)



  1. To make the miso mayonnaise, combine the mayonnaise, miso, and bonito powder and mix until blended. Set aside.
  2. To make the marinade, combine the ginger, garlic, egg yolk, wine, tamari, sesame oil, 1 tsp sea salt, and some freshly cracked black pepper. Add the chicken, turning the pieces until well coated. Marinate in the refrigerator for 10 to 15 minutes.
  3. In a shallow bowl, mix together the ground almonds and tapioca starch. Lift  the chicken out of the marinade and coat the chicken with the ground almond mixture, shaking off any excess.
  4. Fill a wok or saucepan halfway with coconut oil and heat over medium  heat to 340°F (170°C). Add one piece of chicken to the oil to test; it should bubble right away. Deep-fry the chicken in batches until golden brown, crispy and cooked through, 2 to 3 minutes. Place on paper towels  to drain the excess oil. Season with salt and pepper.
  5. To serve, thread the chicken pieces onto eight skewers. Garnish with the shiso leaves, sesame seeds, and ichimi togarashi . Pass the mayonnaise alongside.


Extracted from The Paleo Chef by Pete Evans

If you like, soak bamboo skewers in water for 30 minutes, then thread the marinated chicken on the skewers, coat with ground almonds, and fry the chicken on the skewers.

Send this to a friend