Crispy Chicken Karaage with Spicy Lemon Mayo

By Sprig Originals ✓ · cooked up in Sprig

Japan's favourite fried chicken, made in one pot on a weeknight. Bite-size thigh pieces marinate in soy, ginger and garlic for 20 minutes, get a light potato-starch coating, then are fried twice so the crust stays shatteringly crisp while the meat stays juicy. Serve hot with lemon wedges and a quick sriracha mayo.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 tbsp soy sauce
• 1 tbsp sake or dry sherry
• 1 tbsp finely grated fresh ginger
• 2 cloves garlic, grated
• 1 tsp sugar

• 3/4 cup potato starch (or cornstarch)
• 6 cups neutral oil, such as vegetable or canola

• 1/3 cup mayonnaise
• 2 tsp sriracha
• 1 lemon, cut into wedges

Instructions

1. Cut the chicken thighs into 2-inch pieces, leaving any fat on for flavour. In a bowl, stir together the soy sauce, sake, ginger, garlic and sugar, add the chicken, toss to coat, and leave at room temperature for 20 minutes (or refrigerate up to 4 hours).
2. Stir the mayonnaise with the sriracha and a squeeze of lemon juice in a small bowl; refrigerate until serving.
3. Pour the oil into a deep heavy pot to a depth of no more than 2 inches, leaving at least 3 inches of clear space to the rim. Heat over medium until a thermometer reads 340F (170C). Safety note: never leave hot oil unattended, keep water, children and pets well away, and if the oil ever smokes or bubbles toward the rim, slide the pot off the heat immediately and let it cool. Keep a lid nearby to smother any flare-up; never use water on an oil fire.
4. Put the potato starch in a shallow dish. Lift the chicken from the marinade a few pieces at a time, letting excess drip off, and press each piece into the starch so it is coated all over. Set on a plate; the coating should look dry and powdery, not pasty.
5. Fry in 3 batches: lower 6 to 8 pieces into the 340F oil with tongs and cook 3 to 4 minutes, turning once, until pale gold and firm. Lift onto a wire rack. Let the oil come back to 340F between batches and rest all the fried chicken at least 5 minutes.
6. Raise the heat until the oil reads 375F (190C). Return the chicken in batches and fry 1 to 2 minutes more until deep golden and crackling; an instant-read thermometer in the thickest piece should reach 165F (74C). Drain on the rack, not paper, so the crust stays crisp.
7. Sprinkle lightly with salt and pile onto a platter with the lemon wedges and spicy mayo. Eat right away, while the crust is at its best.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Char-Grilled Oysters with Garlic-Worcestershire Butter

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem