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Japanese Karaage Chicken with Kewpie Mayo

Japanese Karaage Chicken with Kewpie Mayo

Prep time: 35 minServes: 4

Pairs with

Karaage's crispy shell and juicy interior need bubbles that cut through the frying — sparkling is the first choice, a crisp white close behind.

Ingredients

  • 600g boneless chicken thighs, cut into pieces
  • Marinade: 3 tbsp soy sauce, 1 tbsp sake, 2cm ginger grated, 2 garlic cloves grated
  • 100g potato starch (katakuriko)
  • Oil for frying
  • Kewpie mayonnaise
  • Lemon wedges
  • Shichimi togarashi

Method

  1. 11. Mix the chicken with the marinade. Leave for at least 15 minutes.
  2. 22. Roll the chicken pieces in potato starch and shake off excess.
  3. 33. Heat oil to 170°C. Fry in batches for 4–5 minutes until golden.
  4. 44. Rest 2 minutes, then raise oil to 190°C and fry again for 1 minute for extra crunch.
  5. 55. Serve with kewpie mayo, lemon and shichimi togarashi.