Crispy Karaage Chicken with Soy-Ginger Marinade and Kewpie Mayonnaise Recipe
Crispy and flavorful Japanese Karaage Chicken, marinated in a ginger-garlic-soy mixture, double-fried for an irresistibly crunchy texture. Served with tangy Kewpie mayonnaise and a sprinkle of togarashi spice, this recipe brings authentic Japanese street food right to your kitchen in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Ingredients
Marinade
- 500 g boneless chicken thighs, cut into uniform 4cm (1 ½ inch) pieces
- 1 tablespoon grated ginger
- 1 clove garlic, crushed
- 1/4 cup soy sauce
- 2 tablespoons mirin
Coating and Frying
- 1 cup potato starch or cornstarch
- Vegetable oil for deep frying
For Serving
- Togarashi spice
- Wedges of lemon
- Kewpie mayonnaise
Instructions
- Prepare the marinade: In a bowl, mix grated ginger, crushed garlic, soy sauce, and mirin thoroughly. Add the chicken pieces, ensuring each piece is well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for 10-20 minutes to let the flavors infuse.
- Setup for frying: Line a plate or oven tray with absorbent paper towels and place a wire rack on top to drain excess oil from the fried chicken. Pour the potato starch into a shallow bowl. Heat vegetable oil in a high-sided saucepan to 180°C (350°F), suitable for deep frying.
- First fry: Remove the chicken from the marinade. One by one, dredge each piece in potato starch until fully coated. Carefully lower the chicken pieces into the hot oil in batches of 4-5 to avoid overcrowding, which can reduce oil temperature and prevent crispiness. Maintain an oil temperature between 170-180°C (340-350°F) for optimal frying. Deep fry each batch for 1 ½ minutes, then transfer the pieces to the wire rack to drain.
- Second fry: Once all chicken pieces have been fried once, return the first batch to the hot oil and deep fry again for an additional minute. This double frying ensures a crunchy exterior. Remove and place each batch back on the wire rack until all batches are cooked.
- Serve: Serve the Karaage chicken hot with wedges of lemon, a sprinkle of togarashi spice, and Kewpie mayonnaise for dipping to enhance the savory flavors.
- Enjoy and share: Take a moment to leave a comment and rating for this recipe, which helps others discover and enjoy this delicious dish.
Notes
- Use boneless chicken thighs for juicier and more flavorful Karaage compared to chicken breast.
- Potato starch is preferred for coating as it yields extra crispiness, but cornstarch is a suitable alternative.
- Maintain oil temperature carefully to avoid greasy or soggy chicken.
- Double frying is key for authentic crispiness.
- Adjust togarashi spice quantity to taste for desired heat level.
