CRISPY JAPANESE KARAAGE FRIED CHICKEN
This crispy Japanese fried chicken karaage will have you saying goodbye to junk food once you taste its delicious goodness. This Japanese version of fried chicken, inspired by Chinese recipes, offers an irresistible crunch and flavor.
Ingredients
FOR THE CHICKEN
- 3 boneless chicken breasts cut into cubes
- 2 tsp ginger powder
- 1 garlic clove finely minced
- 3 tbsp soy sauce
- Salt and pepper
- 1 cup cornstarch
- 1/4 cup flour
- 1 egg
- Frying oil
FOR THE GARLIC LEMON DIP
- 1/4 cup kewpie mayo
- 1 tsp lemon juice
- 1 tsp garlic powder
- 1/4 tsp salt
Instructions
FOR THE CHICKEN
- Prepare the chicken marinade by whisking together ginger, garlic, soy sauce, black pepper, and salt in a large bowl. Add chicken breasts, ensuring they're well-coated, then cover with plastic wrap and refrigerate for at least 30 minutes, preferably overnight for maximum flavor.
- Create the cornstarch crumble by adding cornstarch to a shallow bowl. Gradually, mix in 1 tbsp. of water at a time until crumbles form, repeating this step around 8 times until half the cornstarch is transformed.
- Once the chicken is marinated, add flour and egg, mixing thoroughly. Lightly press the chicken into the cornstarch crumble, shaking off the excess, then transfer to a wire rack.
- Heat 4 cups of oil to 350°F. For the first-fry, gently submerge 4 to 5 chicken pieces at a time, ensuring not to overcrowd the pot. Fry for 2-3 minutes until lightly golden, adjusting heat if necessary. Transfer the fried chicken to a wire rack and repeat with the remaining pieces, cleaning oil between batches.
- For the second fry, raise the oil temperature to 380°F. Deep-fry 4 to 5 pieces of chicken for another 1-2 minutes until golden brown and crispy. Drain the excess oil on a wire rack and repeat with the remaining chicken.
FOR THE GARLIC LEMON MAYO DIP
- For the lemon garlic mayo dip, whisk together mayo, garlic powder, lemon juice, and salt in a small bowl. Transfer to a dipping bowl and serve!