Japanese Chicken Karaage Recipe
INGREDIENTS
- 2 tbsp cornstarch
- 2-3 tbsp all purpose flour
- Oil
Seasoning Sauce
- 1.5 lbs boneless and skinless thighs, cubed
- 3 garlic cloves minced
- 3 tbsp ginger minced
- 2 tbsp soy sauce
- 1/2 tbsp Shaoxing wine
- 1/2 tsp sesame oil
- 1 tsp salt
- 1 tsp pepper
Karaage sauce
- 3 tbsp mayonnaise
- 1.5 tsp sriracha
DIRECTIONS
Marinate the chicken:
In a mixing bowl, combine the chicken with sesame oil, soy sauce, garlic, wine, ginger, salt, and pepper. Mix thoroughly and let marinate for at least 15–30 minutes.
Prep the dredging station:
Line up four plates or shallow bowls in this order:
- Plate 1: Marinated chicken
- Plate 2: All-purpose flour
- Plate 3: Cornstarch
- Plate 4: Empty (for holding dredged chicken)
Make the spicy mayo:
In a small bowl, mix mayonnaise and sriracha to taste. Set aside.
Fry the chicken:
Heat vegetable oil in a wok or deep pan—enough to fill about 1/3 of the pan—over medium-high heat.
Carefully add chicken in small batches and fry for 5–7 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Serve:
Serve hot with spicy mayo on the side or drizzled on top.
