Karaage Chicken (Japanese Fried Chicken)

Crispy fried chicken with lemon and sriracha mayo.

5 from 1 vote

Karaage Chicken (Japanese Fried Chicken)

A crispy and juicy Japanese style fried chicken with sriracha dipping sauce that's perfect for snacks for meals. The chicken is juicy and flavorful from the soy sauce and sake marination.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer, Main Course

Cuisine: Japanese

Servings: people

Calories: 995kcal

Author: Dana

Ingredients

1 pound chicken thigh (skin-on is more delicious!) cut in 1 inch pieces
1 tablespoon sake (can sub with white wine)
1½ tablespoon soy sauce
½ teaspoon white pepper can sub with black pepper
1 garlic clove minced
1 inch ginger minced
3 tablespoon all-purpose flour
3 tablespoon potato starch
1-2 cups canola oil for frying
¼ wedge lemon (optional) for garnish

sriracha mayo dipping sauce

3 tablespoons kewpie mayo
1 teaspoon sriracha or hot sauce of choice
½ tablespoon togarashi or toasted sesame seeds optional
½ teaspoon sesame oil

Instructions

Cut boneless chicken thigh in 1 inch pieces and place in a bowl. Add sake, soy sauce, white pepper, minced garlic, and minced ginger to the chicken and mix well.
Add all purpose flour to the chicken and mix well. Then, coat the chicken in potato starch. Make sure all the chicken is well coated.
In a pot, add 1-2 cups of canola oil and heat the oil until 350 degrees Fahrenheit. Then, place the chicken in the oil and fry for 5-6 minutes until golden brown.
Rest chicken on a paper towel or wire rack to cool for 2 minutes. If you like extra crispy chicken, you can fry the chicken in the oil again (after cooling). If you do this step, turn up the heat so the oil is at 425 degrees and fry for an extra 1-2 minutes.
To make the sauce, mix kewpie mayo with sriracha hot sauce, sesame oil and togarashi. Serve the chicken with some freshly squeezed lemon & dip karaage in the sriracha mayo dipping sauce for extra flavor!

Video

@cookwithdana
You guys already know I love fried chicken 😂 #cookingasmr #friedchicken #japanesefood
♬ original sound - Jecus Andrei

Notes

- Make Sure Your Oil is Hot. It's important the oil is hot so that your chicken stays crispy. You can check it with a thermometer or simply add a pinch of flour to the oil and if it bubbles right away it's ready.

- Don't Overcrowd the Pot. Depending on the size of your pot you may need to cook the chicken in batches. Adding too much chicken at one time can cause the temperature of the oil to drop.

- Coat the chicken in potato starch evenly. This ensures that the chicken crispy on all sides.
- PRO TIP: Add a sprinkle of salt or togarashi on top of the chicken after frying for extra savory flavor! Don't forget to squeeze some fresh lemon on the chicken before serving.

Nutrition