Japanese Fried Chicken (Karaage)
This will be the best fried chicken you've ever had, I guarantee it! Its juicy and so flavorful thanks to the acidic marinade and the cornstarch crust makes it super crispy! This will satisfy any eater, no matter how picky!
Equipment
- Large Pot or Deep Fryer
Ingredients
- 1 cup soy sauce
- 1/4 cup mirin
- 1/2 cups lemon juice
- 1/4 cup garlic, minced (about 6 to 8 cloves)
- 2 tablespoons ginger, minced
- 1/3 cup vinegar
- 2 pounds chicken thighs
- 1 1/2 cups cornstarch
- Peanut Oil, or other frying oil
Garnishes:
- Green Onion
- Lemon Wedges
- Shichimi Togarashi (Japanese Seven Spice Powder), optional
Spicy Mayo:
- 1/2 cup mayonnaise, preferably "Kewpie Mayo"
- 1/4 cup sriracha
- 1 teaspoon Shichimi Togarashi, optional
Instructions
- Mix all marinade ingredients together. Dice chicken thighs into large chunks and marinate for at least 30 minutes but no more than 1 hour.*
- Drain the marinade and coat the chicken thighs in cornstarch. Make sure to give them a good squeeze.
- Heat up oil to 350 degrees F in a large pot, about 4 to 5 inches high. Deep fry for 4 to 6 minutes in batches and drain on paper towels. Repeat for the remaining chicken.
- Sprinkle with green onion and Shichimi Togarashi, optional. Serve immediately with spicy mayo and lemon wedges.
Spicy Mayo:
- Mix all of the spicy mayo ingredients together in a small bowl.
Notes
*It is really important to not marinate the chicken for too long. It is a very acidic marinade and the chicken will start to break down if left in it for more than an hour. The flavor will also become too strong.