Crispy Japanese Chicken Karaage with Spicy Wasabi Mayo
Ingredients:
2 boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sake
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon sugar
1/2 cup cornstarch
1/2 cup all-purpose flour
Vegetable oil, for frying
For the Wasabi Mayo:
1/4 cup mayonnaise
1 tablespoon wasabi paste (or to taste)
1 teaspoon soy sauce
1 teaspoon lemon juice
Directions:
In a medium bowl, combine the soy sauce, rice vinegar, sake, grated ginger, garlic, and sugar. Stir until the sugar is dissolved. Add the chicken pieces to the marinade and toss to coat. Let marinate in the refrigerator for at least 30 minutes.
In a separate bowl, mix together the cornstarch and flour.
Heat vegetable oil in a deep pan or skillet over medium-high heat (about 350°F/175°C).
While the oil heats, coat the marinated chicken pieces in the cornstarch and flour mixture, shaking off any excess.
Fry the chicken in batches for about 4-5 minutes per batch, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
In a small bowl, whisk together mayonnaise, wasabi paste, soy sauce, and lemon juice to create the wasabi mayo.
Serve the crispy karaage with the wasabi mayo on the side for dipping.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings