Neha Mishra’s karaage

Karaage, a Japanese take on crunchy, deepfried chicken, was regularly served as a starter with spicy mayonnaise and a crispy shiso leaf at Neha’s supper club. Today, it appears alongside edamame, gyoza and katsu sando in the izakaya section of Kinoya’s menu.

SERVES: 2 TAKES: 30 MINS

INGREDIENTS

600g chicken thighs, skin on, halved 30g fresh ginger, grated

5 garlic cloves, crushed

1 ½ tsp salt

1 tsp sugar 10ml dark soy sauce 380g potato starch ½ litre vegetable oil

Put the chicken, ginger, garlic, salt, sugar and soy sauce in a bowl and mix together. Leave to marinade in the fridge for at least 1 hr, or ideally overnight.

Coat the marinated chicken in the potato starch.

Pour the oil into a saucepan and heat to a temperature of 180C. Carefully add the chicken and fry for 7 mins, or until crispy and golden-brown in colour.

ESSENTIALS GETTING THERE

Both Emirates and British Airways serve Dubai from the UK. emirates. com ba.com

WHERE TO STAY

XVA Art Hotel has doubles from AED 128 (£25) a night, room only. xvahotel.com

HOW TO DO IT

TUI offers five nights at the Hyatt Regency Dubai, room only, from £665 per person in December, including flights from Birmingham. tui.co.uk

MORE INFO

visitdubai.com