If you're rustling up a platter of party food, then you'll want to include these crispy-coated chicken pieces. Guests will love dipping them into a creamy sriacha mayonnaise and enjoying the contrasting textures.
- Mix the miso paste, mirin, soy sauce, garlic and ginger into a smooth paste in a small mixing bowl.
- Cut the chicken thighs into bite-sized pieces and put into a large mixing bowl. Tip in the miso and mix everything together. Cover the bowl and refrigerate for 30 minutes to marinate, then remove and allow to come to room temperature.
- Heat the oil in a deep saucepan over a low-medium heat. Add the flour and breadcrumbs to the chicken and toss together. Test the oil by putting in a piece of the chicken. It should gently bubble and rise up to the surface. If ready, add 6-8 pieces of chicken at a time and cook for 3-4 minutes, until golden and cooked through with no pink meat showing. Remove with a slotted metal spoon and drain on kitchen paper.
- Bring the oil back to the right temperature and continue cooking the rest of the chicken in batches.
- Meanwhile, mix the mayonnaise and sriracha in small mixing bowl and spread out over a serving plate. Arrange the cooked chicken over the top of the mayonnaise and scatter over the spring onions and chilli. Serve immediately.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.