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Crispy Karaage Fried Chicken Recipe with Easy Zesty Japanese Mayo Dip

crispy karaage fried chicken - featured image
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A quick and easy Japanese fried chicken recipe featuring juicy boneless chicken thighs marinated in soy, ginger, and garlic, double-coated for extra crispiness, and served with a zesty Japanese mayo dip.

Ingredients

Scale
  • 1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tbsp sake or dry sherry (or water as substitute)
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp sugar
  • ½ cup (65 g) all-purpose flour
  • ½ cup (65 g) cornstarch
  • Oil for frying (vegetable or canola oil)
  • ½ cup (120 g) Japanese mayonnaise
  • 1 tsp soy sauce
  • 1 tsp fresh lemon juice
  • ¼ tsp chili powder or a few drops of hot sauce

Instructions

  1. In a medium bowl, combine soy sauce, sake, grated ginger, minced garlic, and sugar. Add the chicken pieces and toss well to coat. Cover and let marinate at room temperature for 10-15 minutes.
  2. While the chicken marinates, mix the all-purpose flour and cornstarch together in a shallow dish.
  3. Pour oil into a frying pan or pot to about 2-3 inches deep. Heat over medium-high until it reaches 350°F (175°C).
  4. Take each piece of chicken from the marinade, letting excess drip off, and dredge thoroughly in the flour-cornstarch mix.
  5. Carefully add the chicken pieces to the hot oil in batches. Fry for 4-5 minutes until the coating is lightly golden but chicken is not fully cooked. Transfer to a wire rack or paper towel-lined plate to drain.
  6. Let the chicken rest for 5 minutes to redistribute juices.
  7. Return the chicken to the oil for a second fry of 2-3 minutes until deep golden and crispy. Drain on paper towels.
  8. While the chicken rests, whisk together Japanese mayo, soy sauce, lemon juice, and chili powder in a small bowl. Adjust seasoning to taste.
  9. Serve the karaage hot with the zesty Japanese mayo dip on the side. Optionally garnish with lemon wedge or chopped scallions.

Notes

Two-stage frying is key to locking in moisture and achieving a crispy exterior. Drain on a wire rack to avoid soggy coating. Marinate for 10-15 minutes to avoid mushiness. Adjust lemon and chili powder in the mayo dip to taste. For gluten-free, substitute all-purpose flour with rice flour or potato starch. Air fryer adaptation possible but less crispy.

Nutrition

Keywords: karaage, fried chicken, Japanese fried chicken, crispy chicken, zesty mayo dip, easy recipe, quick dinner, boneless chicken thighs

Find it online: https://snappyspoon.com/crispy-karaage-fried-chicken-recipe-with-easy-zesty-japanese-mayo-dip/