- 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)
- To make the miso mayonnaise, combine the mayonnaise, miso, and bonito powder and mix until blended. Set aside.
- 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.
- 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.
- 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.
- 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