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Crispy Japanese Karaage Fried Chicken Recipe with Easy Tangy Lemon Mayo Dip

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A crispy Japanese karaage fried chicken with a juicy, marinated interior and an irresistible tangy lemon mayo dip that adds a bright zing to every bite.

Ingredients

Scale
  • 1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tbsp sake or dry sherry
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup (90 g) Japanese potato starch or cornstarch
  • Vegetable oil, for frying (around 3 cups)
  • 1/2 cup (120 ml) mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp soy sauce
  • Pinch of black pepper

Instructions

  1. In a medium bowl, combine soy sauce, sake, grated ginger, minced garlic, sugar, and salt. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 30 minutes, preferably up to 1 hour.
  2. While the chicken marinates, mix mayonnaise, lemon juice, lemon zest, soy sauce, and black pepper in a small bowl. Refrigerate until ready to serve.
  3. Pour vegetable oil into a frying pan to a depth of about 2 inches. Heat over medium heat to 340°F (170°C).
  4. Place the potato starch in a shallow bowl. Remove chicken from marinade, letting excess drip off, then dredge each piece thoroughly in the starch.
  5. Carefully add coated chicken pieces to the hot oil without crowding the pan. Fry for about 4–5 minutes, turning occasionally until golden brown and cooked through (internal temperature 165°F/74°C). Work in batches.
  6. Transfer fried chicken to a wire rack or paper towels to drain excess oil. Let rest for a couple of minutes.
  7. Arrange karaage on a platter with the lemon mayo dip on the side. Garnish with lemon wedges or chopped parsley if desired.

Notes

Marinate chicken for at least 30 minutes but no longer than 2 hours to avoid the soy sauce ‘cooking’ the meat. For extra crispiness, double fry the chicken: first fry for 3 minutes, rest for 2 minutes, then fry again for 1-2 minutes. Keep oil temperature steady at 340°F (170°C). Drain on a wire rack to keep coating crisp. Lemon zest is best added fresh to the mayo dip right before serving.

Nutrition

Keywords: karaage, Japanese fried chicken, crispy chicken, lemon mayo dip, easy fried chicken, Japanese cuisine, weeknight dinner, party appetizer

Find it online: https://merrymorsel.com/crispy-japanese-karaage-fried-chicken-recipe-with-easy-tangy-lemon-mayo-dip/