Description
A delicious and crispy Japanese fried chicken recipe that is perfect for gatherings or as a comforting meal.
Ingredients
- 1 kg boneless skinless chicken thighs
- 2 tbsp ginger, finely grated
- 2 tbsp garlic, finely grated
- 1/4 cup soy sauce
- 2 tbsp sake
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup corn starch
- 1/2 cup all-purpose flour
- 1 large egg
- 2 cups neutral frying oil
- 1/2 cup Kewpie mayo or regular mayo
- 1 tbsp lemon juice
- 1 clove garlic, finely grated
- 1/4 tsp fine sea salt
Instructions
- Cut the chicken thighs into bite-sized pieces and place them in a bowl.
- Mix in the grated ginger, garlic, soy sauce, sake, kosher salt, and black pepper. Ensure the chicken is well coated in this marinade.
- Cover and chill in the refrigerator for 30 minutes to an hour.
- Prepare your coating station. Set up one bowl with the corn starch, another with the all-purpose flour, and a whisked egg in a third bowl.
- Remove the chicken from the marinade. Divide each piece into the corn starch, then the egg, and finish with the flour to create a nice, even coating.
- Heat the neutral oil in a deep frying pan over medium-high heat. Ensure the oil is hot enough before frying.
- Carefully drop the coated chicken pieces into the oil. Fry in batches to avoid overcrowding.
- Fry for 4-5 minutes or until golden brown, then remove and let drain on paper towels.
- Mix the Kewpie mayo with lemon juice and extra garlic while the chicken cooks.
- Serve with the creamy mayo on the side.
Notes
For double-crispy karaage, fry once to cook the chicken, let it rest briefly, and fry again for extra crunch.
