Chicken Karaage (VIDEO)
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Chicken Karaage, or Japanese Fried Chicken, is coated in potato starch and double fried to perfection! My spicy garlic mayo sauce is a perfect spicy, lemony compliment to the crispy chicken and comes together in minutes!
Ingredients
Instructions
Cut chicken into 1" pieces. Add the chicken to a bowl along with the garlic, ginger, light soy sauce, sake, sesame oil, and white pepper. Cover and marinate for at least 30 minutes or up to 2 hours.
Add the potato starch to a tray and dredge the marinated chicken pieces until fully coated. Use your hands to pack the coating of each piece onto the chicken. Shake off any excess potato starch.
Add the neutral oil to a heavy bottomed pot over medium high heat. Heat the oil to 350°F and fry half of the chicken pieces for 3-4 minutes until a light golden brown. Remove the chicken to a wire rack lined tray and repeat with the remaining chicken pieces. Ensure the oil does not drop down below 300°F by frying in smaller batches. Remove the chicken from the oil and use a mesh strainer to strain any loose pieces of batter from the oil to prevent burning.
Heat the oil to 350°F and fry all the chicken pieces at once for 1-2 minutes or until the color is a deep, golden brown. Remove from the oil to the wire rack to let cool.
In a small bowl, mix together Japanese mayo, sriracha, garlic, lemon juice, salt, and pepper to make the Spicy Mayo Dipping Sauce.
Squeeze fresh lemon juice over chicken, serve with the dipping sauce and enjoy!
Nutrition
- Calories
- 421 kcal
- Carbohydrate Content
- 37 g
- Protein Content
- 23 g
- Fat Content
- 20 g
- Saturated Fat Content
- 5 g
- Trans Fat Content
- 0.1 g
- Cholesterol Content
- 111 mg
- Sodium Content
- 1221 mg
- Fiber Content
- 3 g
- Sugar Content
- 2 g
- Unsaturated Fat Content
- 12 g
- Serving Size
- 1 serving
