Crispy Japanese Karaage Fried Chicken Recipe with Kewpie Mayo
A quick and easy Japanese fried chicken recipe featuring juicy, tender chicken thighs with a light, crispy coating made from potato starch, served with creamy kewpie mayo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 1 pound (450g) boneless, skin-on chicken thighs
- 3 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sake or dry white wine (optional)
- 1 teaspoon sesame oil
- 1/2 cup (65g) potato starch
- About 2 cups (480ml) vegetable oil for frying
- Kewpie mayo for serving
Instructions
- Cut chicken thighs into bite-sized pieces, about 1.5 inches (4cm). Pat dry with paper towels.
- In a bowl, combine soy sauce, grated ginger, minced garlic, sake or dry white wine, and sesame oil to make the marinade.
- Add chicken pieces to the marinade, mix well to coat, cover and refrigerate for 30 minutes to 1 hour (do not exceed 2 hours).
- Place potato starch in a shallow bowl or plate for coating.
- Remove chicken from marinade, letting excess drip off. Dredge each piece in potato starch, pressing lightly to adhere, then shake off excess.
- Heat vegetable oil in a deep pan to 340°F (170°C).
- Fry chicken in batches for 5–7 minutes, turning occasionally, until golden brown and floating to the surface. Adjust heat to prevent burning.
- Transfer fried chicken to a wire rack over a baking sheet or paper towels to drain and rest for a few minutes.
- Serve hot with a generous side of kewpie mayo.
Notes
For extra crispiness, double-fry the chicken by frying once until pale golden, resting for 5 minutes, then frying again until deep golden and crispy. Use potato starch instead of cornstarch for a lighter, crispier coating. Maintain oil temperature around 340°F (170°C) to avoid greasy or burnt chicken. Marinate chicken for 30-60 minutes for best flavor and texture. Use skin-on thighs for best texture; boneless, skinless can be used but may be less crispy.
Nutrition
- Serving Size: About 4 pieces per s
- Calories: 375
- Sugar: 1
- Sodium: 800
- Fat: 25
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 28
Keywords: karaage, Japanese fried chicken, crispy chicken, kewpie mayo, potato starch, quick dinner, easy recipe