🥢 Asian
Chicken Karaage
Japanese double-fried chicken thighs — juicy inside, shattering crisp outside, with a ginger-soy marinade and kewpie mayo.
480 cal / serving
8g net carbs
42g protein
28g fat
Prep: 20 min
Cook: 20 min
2 servings
Ingredients
Meat & Poultry
- 1.5 lb Chicken thighs, boneless skin-on
Produce
- 1 inch Fresh ginger
- 3 cloves Garlic cloves
- 1 cup Green cabbage, shredded
- 1 whole Lemon
Pantry
- 0.5 cup Arrowroot or potato starch
- 3 tbsp Kewpie mayonnaise
- 2 tbsp Sake or dry sherry
- 3 tbsp Soy sauce
- 3 cups Vegetable oil (for frying)
Instructions
1. Cut chicken thighs into 1.5-inch pieces. Combine soy sauce, sake, ginger, and garlic; marinate chicken 30 min minimum.
2. Remove chicken from marinade; pat dry. Toss in arrowroot powder (or potato starch) to coat lightly.
3. Heat vegetable oil to 325°F in a heavy pot. Fry chicken in batches 4 min until just cooked. Drain on a rack.
4. Raise oil to 375°F. Fry all pieces again 90 seconds until deeply golden and shatteringly crisp.
5. Drain and immediately season with a pinch of salt.
6. Serve with lemon wedges, kewpie mayo for dipping, and shredded cabbage.