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Easy Crispy Japanese Chicken Karaage with Lemon Garlic Mayo Dip Recipe

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4.1 from 66 reviews

Easy Crispy Karaage is a classic Japanese fried chicken recipe featuring juicy chicken thighs marinated in a flavorful ginger, garlic, soy, and sake mixture, coated in a unique cornstarch crumble for extra crispiness, and double-fried to perfection. Served with a tangy lemon garlic mayo dip, this dish is a perfect appetizer or main course packed with savory and umami flavors.

Ingredients

Chicken Marinade

  • 6 boneless skinless chicken thighs (cut into 2″ pieces)
  • 2 tsp ginger (finely grated)
  • 1 large garlic clove (finely grated)
  • 3 tbsp soy sauce
  • 3 tbsp sake
  • 1 tsp kosher salt
  • 1 tsp black pepper

Coating

  • 1 cup corn starch
  • 1/4 cup all-purpose flour
  • 1 egg

Frying

  • 4 cups neutral frying oil (canola, vegetable or safflower oil)

Lemon Garlic Mayo Dip

  • 1/4 cup Kewpie mayo (or regular mayo)
  • 1 tsp lemon juice
  • 1 garlic clove (finely grated)
  • 1/4 tsp fine sea salt

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together the finely grated ginger, garlic, soy sauce, sake, kosher salt, and black pepper. Add the chicken thigh pieces to the bowl, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to penetrate. For best results, marinate overnight.
  2. Prepare the Cornstarch Crumble: Place the cornstarch in a shallow bowl. Gradually add 1 tablespoon of water at a time to the cornstarch and mix until coarse crumbles form. Continue adding 1 tablespoon of water and mixing about 8 times until approximately half of the cornstarch transforms into a crumbly texture.
  3. Dredge the Chicken: After marinating, add the all-purpose flour and egg to the chicken pieces and mix thoroughly to coat evenly. Then, lightly press each chicken piece into the prepared cornstarch crumble, ensuring a good layer adheres. Shake off any excess cornstarch and place the coated pieces on a wire rack to rest.
  4. Heat the Oil for Frying: Pour 4 cups of a neutral frying oil such as canola or vegetable oil into a large pot or deep fryer and heat over medium-high until the oil reaches 350°F. To check readiness without a thermometer, insert a wooden chopstick; when small bubbles form around it, the oil is ready for frying.
  5. First Fry: Gently submerge 4 to 5 pieces of coated chicken at a time into the hot oil. Avoid overcrowding to maintain oil temperature. Fry for 2-3 minutes, or until the chicken turns a light golden color. Remove and transfer the pieces to a wire rack to drain excess oil. Use a skimmer to clean any leftover crumbs from the oil between batches.
  6. Second Fry: Increase the oil temperature to 380°F. Return 4 to 5 of the initially fried chicken pieces to the hot oil and fry for an additional 1-2 minutes until the skin is golden brown and crispy. Remove and place on the wire rack to drain. Repeat with remaining pieces.
  7. Prepare Lemon Garlic Mayo Dip: In a small bowl, whisk together the Kewpie mayo, finely grated garlic, lemon juice, and fine sea salt. Transfer to a serving bowl and optionally top with shichimi spice for added flavor.
  8. Serve: Serve the karaage hot alongside lemon wedges and the lemon garlic mayo dip for dipping. Enjoy the crispy and flavorful Japanese fried chicken immediately for best texture and taste.

Notes

  • Marinating the chicken overnight intensifies the flavor but a minimum of 30 minutes is sufficient if short on time.
  • Maintaining the correct oil temperature during frying is crucial for achieving a crispy exterior without overcooking the chicken inside.
  • The cornstarch crumble coating gives karaage its characteristic light and crunchy texture; do not skip this step.
  • Use a wire rack to drain excess oil to keep the chicken from becoming soggy.
  • The lemon garlic mayo dip complements the savory fried chicken with its tangy and creamy profile.
  • If unavailable, shichimi spice can be omitted or substituted with a mix of chili powder and sesame seeds.

Find it online: https://justsosavory.com/easy-crispy-japanese-chicken-karaage-with-lemon-garlic-mayo-dip-recipe/