Karaage Recipe
Lightly battered boneless chicken marinated with fresh ginger juice and served with spicy mayonnaise
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Ingredients
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Marinade
Breading
For frying
Spicy Mayonnaise
Method
Marinating Chicken
- 1
- 2
Marinate the Chicken
Cut the boneless chicken thighs into bite-sized pieces and add them to the marinade. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.
Preparing the Breading
- 3
Mix Dry Ingredients
In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
- 4
Add Cold Water
Gradually add the cold water to the dry ingredients, mixing until a smooth batter forms.
Frying the Chicken
- 5
Heat the Oil
In a deep pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 6
Coat and Fry
Take the marinated chicken pieces and dip them into the batter, allowing excess batter to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding.
- 7
Fry Until Golden Brown
Fry the chicken for about 5-7 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Making Spicy Mayonnaise
- 8
Combine Ingredients
In a small bowl, mix together the mayonnaise, Sriracha sauce, and lemon juice until smooth.
- 9
Serve
Serve the karaage hot with the spicy mayonnaise on the side for dipping.