Description
A popular Japanese fried chicken dish known for its crunchy texture and juicy meat that can be enjoyed as a snack, appetizer, or main course.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sake (or dry sherry)
- 1 tbsp kosher salt (or sea salt)
- 1 tsp black pepper, to taste
- 1 cup cornstarch (or potato starch)
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 large egg (or flax egg for vegan)
- 2–3 inches neutral frying oil (such as canola or vegetable oil)
- 1/2 cup Kewpie mayo (or regular mayo)
- 1 tbsp lemon juice, freshly squeezed
- 1 clove garlic, minced for sauce
- 1 tsp fine sea salt, to taste
Instructions
- Marinate the Chicken: In a bowl, combine the ginger, garlic, soy sauce, sake, kosher salt, and black pepper. Add the boneless chicken thighs and let them marinate for at least 30 minutes to soak up all the flavors.
- Prepare the Breading: In another bowl, mix the cornstarch and flour. In a separate bowl, whisk the egg (or flax egg for vegan).
- Coat the Chicken: Remove the chicken from the marinade and shake off any excess. Dip each piece into the egg mixture and then coat it thoroughly with the cornstarch-flour mixture.
- Heat the Oil: In a large pot or deep fryer, heat the oil over medium-high heat until it reaches about 350°F (175°C).
- Fry the Chicken: Carefully add the coated chicken pieces to the hot oil in batches, avoiding overcrowding in the pot. Fry for about 5-7 minutes or until golden brown and crispy. Use a slotted spoon to remove the chicken and place it on a paper towel to drain any excess oil.
- Make the Sauce: In a small bowl, mix together the Kewpie mayo, lemon juice, minced garlic, and fine sea salt. This will be your dipping sauce.
Notes
For extra flavor, consider adding other spices like chili flakes or sesame seeds to the breading mixture. Make sure the oil is hot enough before frying; otherwise, your chicken may turn out greasy. If you want a lighter version, you can bake the karaage in the oven instead of frying it.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg