Japanese 25 min

Japanese Chicken Karaage with Spicy Mayo

Name: Japanese Chicken Karaage with Spicy Mayo
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 lbs boneless skin-on chicken thighs, cut into 2-inch chunks; 3 tablespoons soy sauce; 2 tablespoons sake; 1 tablespoon mirin; 1 tablespoon fresh ginger, grated; 2 cloves garlic, grated; 3/4 cup potato starch or cornstarch; Oil for deep frying; 4 tablespoons Kewpie mayonnaise; 1 tablespoon sriracha; 1 teaspoon lemon juice; Lemon wedges and shredded cabbage for serving

high-proteindairy-freespicy

Ingredientsfor 2

460

Cal

36g

Protein

24g

Carbs

24g

Fat

12 lbs boneless skin-on chicken thighs, cut into 2-inch chunks
23 tablespoons soy sauce
32 tablespoons sake
41 tablespoon mirin
51 tablespoon fresh ginger, grated
62 cloves garlic, grated
73/4 cup potato starch or cornstarch
8Oil for deep frying
94 tablespoons Kewpie mayonnaise
101 tablespoon sriracha
111 teaspoon lemon juice
12Lemon wedges and shredded cabbage for serving

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Instructions

1
Combine soy sauce, sake, mirin, ginger, and garlic. Marinate chicken 20–30 minutes in the refrigerator.
2
Mix Kewpie mayo, sriracha, and lemon juice for the spicy mayo. Refrigerate.
3
Remove chicken from marinade without patting dry. Toss in potato starch, pressing to coat all surfaces. The coating should look dry and chalky.
4
Heat oil to 325°F. Fry chicken in batches 5 minutes until cooked through and light gold. Rest on a rack 5 minutes. Increase oil to 380°F and double-fry all pieces 2 minutes until deeply golden and shattering-crisp.
5
Serve immediately over shredded cabbage with lemon wedges and a side of spicy mayo for dipping. The twice-fried technique creates a crust that stays crispy for 10+ minutes, unlike single-fried chicken.