Name: Crispy Japanese Chicken Karaage with Lemon and Kewpie Mayo Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 1 h 15 min
Cuisine: Japanese
Ingredients: 1 pound boneless, skinless chicken thighs, cut into 1 to 2 inch pieces; ¼ cup sake; 2 tablespoons soy sauce (light sodium); 2 teaspoons grated ginger; 1 teaspoon salt; 1 teaspoon granulated sugar; ¾ cup potato starch (or as needed); Oil for frying (canola, soybean, peanut, etc.); Kewpie mayo; Shichimi togarashi; Lemon wedges; Mixed greens

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If you’re craving a dish that delivers crunch and juicy tenderness in every bite, then you absolutely have to try this Crispy Japanese Chicken Karaage with Lemon and Kewpie Mayo Recipe. This iconic Japanese fried chicken is my go-to when I want something incredibly flavorful, with a perfect balance of zesty lemon brightness and creamy, spicy mayo that just elevates every mouthful. Crispy on the outside, moist on the inside, and packed with ginger and soy undertones, this karaage has quickly become one of my all-time favorite comfort foods to share with friends and family.

Ingredients You’ll Need

A clear glass bowl filled with several pieces of raw meat soaking in a light brown marinade, showing a wet and shiny texture with some white fat spots. The pieces vary in size and shape, mostly fresh pinkish-red with the sauce coating evenly. A silver spoon rests inside the bowl on the right side, partially covered by the meat. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this Crispy Japanese Chicken Karaage with Lemon and Kewpie Mayo Recipe are straightforward and pantry-friendly, but each one plays a vital role. From tender chicken thighs lending juicy texture to the sake and soy sauce for deep umami, and from the potato starch ensuring an irresistibly crispy crust to the lemon and Kewpie mayo finishing touches—this recipe is as simple as it is brilliant.

Boneless, skinless chicken thighs: Ideal for juicy, tender bites that stay moist after frying.
Sake: Adds a subtle depth and tenderizes the chicken beautifully.
Soy sauce (light sodium): Brings umami and salty complexity without overpowering.
Grated ginger: Infuses the chicken with fresh, warm spiciness.
Salt: Enhances all the flavors perfectly.
Granulated sugar: Balances the savory notes with a mild sweetness.
Potato starch: The secret to creating that ultra-crispy, light coating.
Oil for frying: Choose neutral oils like canola or peanut for the perfect golden finish.
Kewpie mayo: Creamy, slightly tangy, and a must-have Japanese mayo dip.
Shichimi togarashi: Adds a tasty kick and colorful specks of spice.
Lemon wedges: For a fresh, zesty squeeze that brightens every bite.
Mixed greens: A refreshing bed for plating your karaage with a crisp contrast.

How to Make Crispy Japanese Chicken Karaage with Lemon and Kewpie Mayo Recipe

Step 1: Marinate the Chicken

Begin by tossing the chicken thighs with sake, soy sauce, grated ginger, salt, and sugar in a glass bowl, ensuring each piece is well coated. This marinade is not only flavorful but also tenderizes the meat so it remains juicy after frying. Cover and stash it in the fridge for at least an hour—overnight marinating takes it to the next level of deliciousness.

Step 2: Coat the Chicken

When ready to fry, transfer potato starch into a wide bowl. Drain the chicken from the marinade, letting excess liquid drip off, then generously coat each piece in the potato starch. This dry, powdery layer is the magic behind that signature karaage crunch everyone raves about.

Step 3: Prepare Your Frying Station

Heat about two inches of oil in a deep pot to 325°F. Keeping an accurate oil temperature is crucial—too hot and the chicken outside burns before the inside cooks; too cool and the crust gets soggy. Also, line a plate or sheet pan with paper towels to catch oil and help your karaage drain nicely after frying.

Step 4: The First Fry

Carefully add chicken pieces to the oil, making sure not to crowd the pot; frying in batches is best. Fry at 325°F for 3 to 4 minutes, or until the pieces turn a delicate golden color. Remove and let them rest on the paper towels for about 5 minutes. This resting period firms up the crust and gets the chicken ready for its final crisping.

Step 5: The Second Fry for Extra Crispness

Increase your oil temperature to 375°F. Return the chicken back into the hot oil for another 1 to 2 minutes to achieve that perfect deep golden-brown, extra-crispy texture. Remove and transfer once again to paper towels to drain off any excess oil. This double-fry technique is what transforms ordinary fried chicken into irresistible karaage.

How to Serve Crispy Japanese Chicken Karaage with Lemon and Kewpie Mayo Recipe

A white plate filled with many pieces of golden-brown fried chicken arranged in a small pile, with some green spinach leaves and purple lettuce placed underneath and around the chicken. To the right side of the plate, a white bowl holds white creamy sauce sprinkled with orange seasoning and green herbs. The surface underneath is a white marble texture, and a pair of white and gold chopsticks rest diagonally at the upper right edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving karaage with fresh lemon wedges and a dollop of Kewpie mayo sprinkled with shichimi togarashi is a game changer. The lemon juice cuts through the richness while the mayo adds creamy, spicy layers that enhance the flavor profile without overpowering the natural savoriness of the chicken.

Side Dishes

Pairing your Crispy Japanese Chicken Karaage with Lemon and Kewpie Mayo Recipe alongside crisp mixed greens or a simple cabbage slaw adds freshness that balances the fried goodness. You could also include steamed rice or pickled vegetables for a complete Japanese-inspired meal.

Creative Ways to Present

For dinner parties or casual gatherings, serve your karaage on a wooden platter lined with shiso leaves or sprinkle with finely chopped scallions and toasted sesame seeds. Wrapping smaller pieces in lettuce leaves with a bit of mayo makes handheld bites perfect for sharing and snacking.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be rare because this dish disappears fast!), store them in an airtight container in the refrigerator. The karaage will stay tasty and safe to eat for up to 2 days, though for the best texture, it’s ideal to reheat promptly.

Freezing

You can freeze cooked karaage by first letting it cool completely, then placing it in a freezer-safe bag or container. It can last up to one month frozen. Just make sure to thaw it overnight in the fridge before reheating to keep the best flavor and texture possible.

Reheating

To re-crisp your karaage, reheat it in a hot oven or air fryer rather than the microwave. Setting your oven to 375°F and heating for about 5 to 7 minutes will bring back that delightful crunch while warming the chicken through evenly.

FAQs

Can I use chicken breast instead of thighs?

While chicken breast will work, thighs are preferred because they stay juicier and more flavorful after frying. Breast meat can sometimes dry out, but if you prefer leaner cuts, marinate well and avoid overcooking.

What is the best starch to use for karaage?

Potato starch is traditional and gives the crispiest, lightest coating. Cornstarch can be used in a pinch but may not achieve quite the same crunchy texture.

Can I make this recipe gluten-free?

Yes! Use gluten-free soy sauce (tamari) and ensure your potato starch and other ingredients are gluten-free certified, and you’ll have a delicious gluten-free karaage.

What’s the secret to extra crunchy karaage?

The two-step frying process is key. The first fry cooks the chicken through, and the second, hotter fry crisps the crust perfectly. Also, don’t skip coating the chicken thoroughly with potato starch.

How spicy is the shichimi togarashi with the Kewpie mayo?

Shichimi togarashi adds a gentle kick and aromatic heat without being overpowering, but you can adjust the amount or omit it depending on your spice preference.

Final Thoughts

I can’t recommend this Crispy Japanese Chicken Karaage with Lemon and Kewpie Mayo Recipe enough. It’s truly a crowd-pleaser that brings together the best textures and flavors you could ask for in fried chicken. Whether you’re whipping it up for a quick weeknight dinner or impressing friends, this recipe will become a beloved staple in your cooking rotation. Give it a try and watch it disappear in no time!