Juicy Chicken Thigh Karaage (Fried Chicken)

Juicy Chicken Thigh Karaage (Fried Chicken)

Crispy and juicy, and so good!

Ingredients: 20 pieces

Chicken thigh meat
20 pieces (700 g)
30 ml
Grated ginger
2 teaspoons
Soy sauce
2 tablespoons
1/3 teaspoons
Japanese mayonnaise
10 g
★ Katakuriko
150 g
★ Flour
30 g
Frying oil
as needed


1. Put the chicken in a bowl, add the sake, and mix. Let it sit for 30 minutes or more.
2. Add the grated ginger, soy sauce, and salt to the chicken in the bowl from Step 1, and let it marinate for 30 minutes.
3. Add the ★ dry mixture in a plastic bag and mix.
4. Add mayonnaise to the Step 2 bowl, and mix.
5. Add the chicken from Step 4 to the Step 3 plastic bag with the katakuriko and flour. Shake to coat.
6. Deep fry both sides until browned.
7. Take the chicken out from the oil, transfer to a tray with paper towels or similar (to soak up the excess oil) and let it cook through with the residual heat.
8. Deep fry the chicken again just before serving. This last step is key for an extra crispy finish.

Story Behind this Recipe

This is a recipe handed down from my mother.