- Main
- Appetizer
- Chicken
- Japanese
- Stovetop
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the chicken
- 1 1/2 lb
boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 tbsp
soy sauce
- 2 tbsp
sake
- 1 tbsp
fresh ginger, finely grated
- 2 cloves
garlic, finely grated
- 1 tsp
sugar
- 1/2 tsp
salt
- 1/4 tsp
black pepper
- 3/4 cup
potato starch
- 6 cups
neutral oil, such as canola or vegetable, for frying
For the wasabi mayo
- 1/2 cup
Japanese mayonnaise (such as Kewpie)
- 1 1/2 tsp
wasabi paste, or more to taste
- 1 tsp
lemon juice
- 1/2 tsp
soy sauce
To serve
- 1
lemon, cut into wedges
flaky salt, to taste (optional)
- Dairy-free
Contains eggs (Japanese mayonnaise (such as Kewpie)), soy (soy sauce) and wheat (soy sauce).
Not checked: boneless, skinless chicken thighs.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
In a bowl, stir together the soy sauce, sake, grated ginger, grated garlic, sugar, salt and pepper. Add the chicken pieces and toss until well coated.
10 min
- 1 1/2 lb boneless, skinless chicken thighs
- 2 tbsp soy sauce
- 2 tbsp sake
- 1 tbsp fresh ginger
- 2 cloves garlic
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- Step 2
Cover and refrigerate to marinate, at least 30 minutes and up to 4 hours.
30 min, hands-off
- Step 3
Meanwhile, make the sauce: whisk the Japanese mayonnaise, wasabi paste, lemon juice and soy sauce in a small bowl until smooth. Taste and add more wasabi if you want it sharper. Refrigerate until serving.
5 min
- 1/2 cup Japanese mayonnaise (such as Kewpie)
- 1 1/2 tsp wasabi paste
- 1 tsp lemon juice
- 1/2 tsp soy sauce
- Step 4
Pour the oil into a heavy pot so it comes about 2 inches up the sides. Heat over medium until it reaches 325°F on a thermometer. Set a wire rack or a paper-towel-lined tray nearby.
10 min · 325°F
- 6 cups neutral oil, such as canola or vegetable
- Step 5
Put the potato starch in a shallow bowl. Lift the chicken from the marinade a few pieces at a time, letting excess drip off, and turn each piece in the starch to coat it all over. Press the starch on, then set the pieces on a plate.
10 min
- 3/4 cup potato starch
- Step 6
Fry in batches of about 8 pieces, so the pot is not crowded, for 4 to 5 minutes, turning once, until pale golden and just cooked through. Lift out onto the rack and let the oil come back to 325°F between batches.
15 min · 325°F
- Step 7
Raise the heat and bring the oil to 375°F. Fry the chicken a second time, again in batches, for 1 to 2 minutes, until deep golden and crisp. Drain on the rack.
8 min · 375°F
- Step 8
Sprinkle the hot karaage with flaky salt and pile it on a platter with the lemon wedges and the bowl of wasabi mayo for dipping. Squeeze lemon over just before eating.
- 1 lemon
- flaky salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026