This is a sponsored post on behalf of Kewpie. All opinions are completely my own, based on my own experience.
There's nothing better than a delicious plate of fried chicken. This scrumptious, unctuous, and indulgent dish is loved all across the globe with different delectable interpretations for each culture.
One of the most juiciest forms of fried chicken is the well-known Japanese dish, Karaage. The lightly-battered and crispy texture accompanied by juicy, tender and moist chicken thighs takes "chicken nuggets" to a whole new culinary level.
Though the chicken is absolutely to die for, the true star of this dish is the dipping sauce. The spicy Kewpie Mayonnaise truly elevates the "umami" pop in every crunchy bite. The dish would not be the same without it.
Whenever I go to my favorite Izakaya or ramen shop, I've always made it a custom to order this dish as an appetizer. This dish has always been near and dear to my heart, so I decided to create this recipe so you can enjoy this delightful appetizer in the comfort of your own home.
So without further ado, let's begin!
Ingredients
- 1 lbs of chicken thighs (1 inch cubes)
- 1/4 cup corn starch/potato starch
- 1/4 cup of flour
- 4 cups of Canola Oil
- 3 tbsp of soy sauce
- 4 tbsp mirin
- 2 tbsp minced garlic
- 2 tbsp minced ginger
First, wash the chicken thighs and pat dry with a paper towel. Cut the chicken into 1 inch pieces. The smaller you cut them, the easier they are to fry.
Next, mix in a bowl the soy sauce, mirin, ginger, and garlic for the marinade.
Place the cut chicken into a plastic bag and pour the marinade over the chicken. Remember to squeeze as much air out as possible when you zip. Place in the refrigerator for about 17-20 minutes.
Heat the canola oil in a wok or pot. Bring the temperature up to around 320-355 degrees Fahrenheit and be sure to use a thermometer when handling hot oil.
If you need a great wok for cooking asian food, check out this one.
Once the chicken is marinaded, remove from the bag and add it into a large mixing bowl. Prepare 1/4 cup of cornstarch and 1/4 cup of flour into another small bowl and mix.
Add the flour mixture to the chicken in the larger bowl and coat the chicken. It doesn't have to be coated evenly since the uneven coat will give the special Karaage fried texture and finish.
Test the oil to make sure it's hot enough by adding a bit of flour into the oil. If it puffs up, your oil is ready to go!
Add between 3-5 pieces of chicken at one time. Do not add more or else the temperature of the oil will drop drastically and make your finished product very greasy.
After the chicken is fried, place it on a drying rack to rest.
This is the rack baking sheet I use, and it works so well for any fried foods!
Ingredients
- 1/2 cup of Kewpie Mayonnaise
- 3 tbsp Sriracha
- 3 tbsp soy sauce
Add all the ingredients together and whisk away! It's the perfect dipping sauce for karaage chicken and all kinds of delicious Japanese food. It also goes really well with sushi!
Karaage Chicken and Spicy Mayonnaise Kewpie Recipe
A delicious take on the Japanese classic fried chicken featuring a delectable Kewpie Mayonnaise spicy dipping sauce.
CourseAppetizer
CuisineJapanese
Keywordchicken, fried chicken, japanese fried chicken, karaage, kewpie mayonnaise
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Ingredients
- 1lbchicken thighscut 1 inch pieces
- 1/4cupcorn starch or potato starch
- 1/4cupflour
- 4cupscanola oil
- 3tbspsoy sauce
- 4tbspmirin
- 2tbspminced garlic
- 2tbspminced ginger
- 1/2cupKewpie Mayonnaise
- 3tbspsriracha
- 3tbspsoy sauce
Instructions
Karaage Chicken
First, wash the chicken thighs and pat dry with a paper towel. Cut the chicken into 1 inch pieces. The smaller you cut them, the easier they are to fry.
Next, mix in a bowl the soy sauce, mirin, ginger, and garlic for the marinade.
Place the cut chicken into a plastic bag and pour the marinade over the chicken. Remember to squeeze as much air out as possible when you zip. Place in the refrigerator for about 17-20 minutes.
Heat the canola oil in a wok or pot. Bring the temperature up to around 320-355 degrees Fahrenheit and be sure to use a thermometer when handling hot oil.
Once the chicken is marinaded, remove from the bag and add it into a large mixing bowl. Prepare 1/4 cup of cornstarch and 1/4 cup of flour into another small bowl and mix.
Add the flour mixture to the chicken in the larger bowl and coat the chicken. It doesn't have to be coated evenly since the uneven coat will give the special Karaage fried texture and finish.
Test the oil to make sure it's hot enough by adding a bit of flour into the oil. If it puffs up, your oil is ready to go!
Add between 3-5 pieces of chicken at one time. Do not add more or else the temperature of the oil will drop drastically and make your finished product very greasy.
After the chicken is fried, place it on a drying rack to rest.
Spicy Mayonnaise and Karaage Dipping Sauce Kewpie Recipe
Add all the ingredients together and whisk away! It's the perfect dipping sauce for karaage chicken and all kinds of delicious Japanese food. It also goes really well with sushi!
