Chicken Karaage (VIDEO)

Chicken Karaage, or Japanese Fried Chicken, is coated in potato starch and double fried to perfection! My spicy garlic mayo sauce is a perfect spicy, lemony compliment to the crispy chicken and comes together in minutes!

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% Daily Values based on a 2,000 calorie diet

Step 1

Cut boneless chicken thigh into 1" pieces. Add the chicken to a bowl along with the garlic, ginger, light soy sauce, sake, sesame oil, white pepper, and salt. Cover and marinate for at least 30 minutes or up to 2 hours.

Step 2

Add the potato starch to a tray and dredge the marinated chicken pieces until fully coated. Use your hands to pack the coating of each piece onto the chicken. Shake off any excess potato starch.

Step 3

Add the neutral oil to a heavy bottomed pot over medium high heat. Heat the oil to 350°F and fry half of the chicken pieces for 3-4 minutes until a light golden brown. Remove the chicken to a wire rack lined tray and repeat with the remaining chicken pieces. Ensure the oil does not drop down below 300°F by frying in smaller batches. Remove the chicken from the oil and use a mesh strainer to strain any loose pieces of batter from the oil to prevent burning.

Step 4

Heat the oil to 350°F and fry all the chicken pieces at once for 1-2 minutes or until the color is a deep, golden brown. Remove from the oil to the wire rack to let cool.

Step 5

In a small bowl, mix together Japanese mayo, sriracha, garlic, lemon juice, salt, and pepper to make the Spicy Mayo Dipping Sauce.

Step 6

Squeeze fresh lemon juice over chicken, serve with the dipping sauce and enjoy!

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