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Crispy Japanese Chicken Karaage with Lemon and Kewpie Mayo Recipe

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  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 3 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Japanese

Description

Chicken Karaage is a Japanese-style fried chicken, known for its super crispy exterior and juicy, flavorful inside. This recipe features bite-sized pieces of marinated chicken thigh, coated in potato starch and double-fried for extra crispiness. Served with lemon wedges and a side of Kewpie mayo sprinkled with togarashi, it’s an irresistible savory snack or meal that perfectly balances zest and spice.

Ingredients

For the Karaage Chicken:

  • 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.)

To Serve:

  • Kewpie mayo
  • Shichimi togarashi
  • Lemon wedges
  • Mixed greens

Instructions

  1. Prepare the Chicken: In a glass mixing bowl, combine chicken thigh pieces with sake, soy sauce, grated ginger, salt, and granulated sugar. Mix thoroughly to ensure all pieces are well-coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, preferably overnight to enhance flavor.
  2. Coat the Chicken: Remove the marinated chicken from the fridge. Place the potato starch in a wide mixing bowl. Transfer chicken pieces into the starch, allowing excess marinade to drip off. Press the starch onto the chicken pieces thoroughly for a good coating, then gently shake off any excess starch.
  3. Prepare Frying Station: Fill a pot with about 2 inches of oil and heat it to 325°F (163°C). Prepare a plate or sheet pan lined with paper towels for draining the fried chicken. You may also use a deep fryer if available, ensuring oil temperature control.
  4. First Fry: Maintain the oil temperature at 325°F. Fry the coated chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes or until the chicken turns golden in color. Remove and place on the paper towel-lined plate. Allow the chicken to rest for about 5 minutes.
  5. Second Fry: Increase oil temperature to 375°F (190°C). Return the rested chicken pieces to the hot oil and fry for an additional 1 to 2 minutes to achieve an extra crispy and golden brown finish. Drain the fried chicken again on paper towels.
  6. Serve: Arrange the crispy chicken karaage on a bed of mixed greens. Serve with lemon wedges alongside a small dish of Kewpie mayo topped with a sprinkle of shichimi togarashi for added kick. Enjoy hot.

Notes

  • For best flavor and texture, marinate the chicken overnight if time allows.
  • Maintain proper oil temperature during both frying steps to avoid greasy or undercooked chicken.
  • Do not overcrowd the frying pot to ensure even cooking and crispiness.
  • Use potato starch instead of regular flour for optimal crispiness.
  • Kewpie mayo and shichimi togarashi can be adjusted to taste for dipping.
  • Use a thermometer to accurately monitor oil temperature during frying.

Find it online: https://dishrise.com/crispy-japanese-chicken-karaage-with-lemon-and-kewpie-mayo-recipe/