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MAKES: 4 servings



Fried chicken

◘  8-10 pieces of chicken tenderloins with strings removed (cut into thick slices, 5cm in length)
◘  1/2C Casalare Tempura Flour
◘  90-100 ml water
◘  1C-2C Casalare Rice Crumbs
◘  Spiral Organic Sunflower Oil (for shallow frying)
◘  Salt and pepper
◘  Chilli powder

Dipping sauce
◘  Mayonnaise and Spiral Karashi Hot Mustard
◘  Spiral Organic Ketchup

◘  Spiral Organic Tumeric Spiced Mustard
◘  Miso sauce
◘  2 Tbsp Spiral Hacho miso (or Genmai miso)
◘  4 Tbsp Spiral Mirin
◘  1-2 Tbsp Spiral Organic Maple Syrup


1. In a medium bowl, mix tempura flour and water to make a thin batter. Prepare a plate and spread half of the rice crumbs out for coating.

2. Salt and pepper the chicken fillets, and dip them in the tempura flour mixture, then coat them in the rice crumbs.

3. Heat the oil in a frying pan (oil should cover 1 cm in depth). Drop a few crumbs to check the oil temperature. If crumbs rise up quickly then the oil is ready. 

3. Place the coated chicken fillets in the oil and begin shallow frying. Once the chicken becomes lightly brown, flip them and fry the other side. Remove from the oil and rest them on a paper towel to drain excess oil. 

4. To make the miso dipping sauce, add all the ingredients into a small pot,  and stir until mixture becomes very smooth. Whisk until the sauce becomes thick.

4. Sprinkle the salt, pepper and chilli powder on top of the chicken and serve.


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