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Irresistibly Crispy Karaage

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Experience the delightful crunch and juicy flavor of Japanese fried chicken, fully capturing the essence of karaage with a simple marinade and crispy coating.

Ingredients

Scale
  • 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

  1. Cut the chicken thighs into bite-sized pieces and place them in a bowl.
  2. Mix in the grated ginger, garlic, soy sauce, sake, kosher salt, and black pepper. Ensure the chicken is well coated in this marinade.
  3. Cover and chill in the refrigerator for 30 minutes to an hour.
  4. Prepare your coating station with one bowl containing corn starch, another with all-purpose flour, and a third with a whisked egg.
  5. Remove the chicken from the marinade and coat it by dividing each piece into corn starch, then egg, and finally flour.
  6. Heat the neutral oil in a deep frying pan over medium-high heat until hot.
  7. Carefully drop the coated chicken pieces into the oil and fry in batches to avoid overcrowding.
  8. Fry for 4-5 minutes or until golden brown, then remove and let drain on paper towels.
  9. Mix the Kewpie mayo with lemon juice and extra garlic while the chicken cooks.
  10. Serve with creamy mayo on the side.

Notes

For an extra-crispy exterior, consider double-dipping the chicken pieces in the egg and flour. Let the coated chicken rest for 10 minutes before frying to enhance texture.

Nutrition

Find it online: https://sousviderecipe.com/irresistibly-crispy-karaage/