Crispy Chicken with Beet Salad and Miso Mayonnaise




Rating: 4.95 / 5.00 (1842 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the chicken:













For the salad:










For the mayonnaise:







Instructions:

For the marinade, mix garlic, miso paste, ginger, mirin and vinegar in a large bowl. Let the chicken marinate in it for 30 minutes in the refrigerator. Remove and bring to room temperature for another 30 minutes.

For the mayonnaise, mix all ingredients well. Season to taste with salt.

For the salad, peel the beets. Then peel the beets all around into thin strips. Marinate with the remaining ingredients and season with salt and pepper.

For the chicken, mix flour, cornstarch, baking powder and paprika powder. Roll chicken legs in it and press down well.

Fry one after the other in hot sunflower oil at 170 °C for about 6 minutes until golden. Then drain on kitchen paper.

Spread the beet salad on plates. Arrange the chicken legs on top, garnish with the chives and serve.

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