- Coat chicken thigh pieces in Coat ‘n Cook. Make sure each piece is completely covered with the spicy crumb.
- Heat the oil to medium hot (170C) in a heavy set pan or wok. Using tongs add a handful of chicken pieces to the oil, deep fry until crispy and cooked through (about 6 minutes). Carefully remove and lay on a paper towel lined rack. Repeat with the rest of the pieces.
- While the chicken is cooking, prepare the sriracha mayo. In a medium bowl mix together the mayonnaise, sriracha, lime juice, salt and chives.
- Serve the hot chicken karaage with sriracha mayo, the perfect match for Emerson’s Orange Roughy. Tuck in!