Chicken Karaage (Japanese Fried Chicken)
Crispy, juicy Chicken Karaage marinated with garlic, ginger, sake, and soy sauce, served with a creamy, spicy mayo sauce.
Equipment
- large mixing bowl
- Small bowl
- deep frying pan
- plate
- tongs or slotted spoon
- paper towels
- food thermometer, optional
Ingredients
- 500g chicken thighs boneless and cut into bite-sized pieces
- ½ cup cornstarch or potato starch
- ½ tsp salt
- ¼ tsp pepper
For the marinade:
- 3 cloves garlic minced
- 1 tbsp ginger minced
- 2 tbsp sake
- 2 tbsp light soy sauce
For the sauce:
- ¼ cup Japanese mayonnaise
- 1 tbsp sriracha
- 1 tbsp honey
- ½ tsp sesame oil
For garnish:
- ½ lemon
- 2 tbsp green onions sliced, optional
- ½ tsp chili flakes optional
Instructions
- Prepare the chicken. Slice the boneless, skin-on chicken thighs into bite-sized pieces and place them in a bowl. Season with salt and pepper, and give it a good mix with clean hands so the seasoning coats each piece evenly. Cover the bowl with a lid and set it aside while you prepare the marinade.
- Make the marinade. In a small bowl, mix together the minced garlic, minced ginger, sake, light soy sauce, and sesame oil until well combined.
- Marinate the chicken. Pour the marinade over the chicken and mix well until every piece is evenly coated. Cover the bowl again and let the chicken marinate for 30 minutes.
- Prepare for frying. Heat a deep frying pan, skillet, or small pot over medium heat and add enough oil for deep-frying. While the oil heats up, place the cornstarch or potato starch on a plate. This will be used to coat the chicken.
- Coat the chicken. Take each piece of chicken and coat it generously with the starch. Shake or lightly tap off any excess starch so you don't end up with a thick, powdery coating.
- Fry until golden and crispy. Once the oil is hot, carefully add the chicken in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes, turning the pieces occasionally, until the coating is golden and the chicken is cooked through. If you have a thermometer, aim for an internal temperature of 74°C (165°F). Transfer the cooked chicken to a plate lined with paper towels to drain the excess oil.
- Make the sauce and serve. Mix the Japanese mayonnaise, sriracha, honey, and sesame oil in a small bowl. Give the fried Chicken Karaage a quick dip in the sauce, or serve the sauce on the side. Garnish with sliced green onions and chili flakes, then serve with lemon wedges for squeezing over the chicken.