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Chicken Karaage with Lemon Mayo

A plate of golden brown, crispy Chicken Karaage served with a dollop of creamy Lemon Mayo.
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Make crispy, juicy Japanese-style fried chicken (Karaage) and serve it with a bright, homemade lemon mayonnaise dipping sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 3 tablespoons soy sauce
  • 1 tablespoon sake or dry sherry
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup potato starch or cornstarch
  • Vegetable oil, for frying
  • For the Lemon Mayo:
  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 cup neutral oil (like canola or grapeseed)
  • 1 tablespoon fresh lemon juice, additional
  • Pinch of salt

Instructions

  1. Combine the chicken pieces, soy sauce, sake, ginger, garlic, salt, and pepper in a bowl. Mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. While the chicken marinates, prepare the Lemon Mayo. In a small bowl, whisk together the egg yolk, Dijon mustard, and 1 teaspoon of lemon juice until combined.
  3. Slowly drizzle in the neutral oil, whisking constantly and vigorously. Start with a few drops at a time until the mixture begins to emulsify, then increase the oil flow slightly. Continue whisking until all the oil is incorporated and the mixture is thick.
  4. Whisk in the additional 1 tablespoon of lemon juice and a pinch of salt. Taste and adjust seasoning. Set aside.
  5. Drain the excess marinade from the chicken. Place the potato starch or cornstarch in a shallow dish. Dredge the chicken pieces thoroughly in the starch, shaking off any excess.
  6. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 340°F (170°C).
  7. Carefully add the chicken pieces to the hot oil in batches, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes until lightly golden. Remove the chicken with a slotted spoon and drain on a wire rack.
  8. Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil and fry a second time for 1 to 2 minutes until deep golden brown and very crisp. This double-fry method ensures a juicy interior and maximum crunch.
  9. Remove the finished Karaage and drain briefly on a clean wire rack or paper towels. Serve immediately with the Lemon Mayo for dipping.

Notes

  • For an even crispier coating, you can substitute half of the potato starch with all-purpose flour.
  • If you prefer not to deep fry, you can air fry the coated chicken at 400°F (200°C) for 12 to 15 minutes, turning halfway through.
  • Serve the Karaage garnished with a wedge of fresh lemon or some finely chopped scallions.

Nutrition

Find it online: https://spoonfulsnap.com/chicken-karaage-with-lemon-mayo-recipe/