Name: Crispy Karaage Chicken with Kewpie Mayonnaise Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 500 g boneless chicken thighs, cut into uniform 4 cm (1 ½ inch) pieces; 1 tablespoon grated fresh ginger; 1 clove garlic, crushed; ¼ cup soy sauce; 2 tablespoons mirin; 1 cup potato starch or cornstarch; Vegetable oil for deep frying; Togarashi spice for sprinkling; Wedges of lemon; Kewpie mayonnaise for dipping

Print Recipe· 3.9 from 9 reviews

If you’re craving something irresistible, juicy on the inside and irresistibly crispy on the outside, you simply have to try this Crispy Karaage Chicken with Kewpie Mayonnaise Recipe. This Japanese-style fried chicken combines a perfectly seasoned marinade with a double-frying technique that locks in moisture and creates a crunch that will have you coming back for more. Paired with the creamy, tangy Kewpie mayonnaise, this dish is pure magic on your plate, perfect for weeknight dinners or sharing with friends.

Ingredients You’ll Need

The image shows several raw cooking ingredients arranged neatly on a white marbled surface. In the top left, there is a gray bowl filled with light pink pieces of raw chicken. To the right, there is a big transparent yellow bottle filled with cooking oil. Below the bowl, there are two small clear glass jars, one with a dark brown liquid and the other with a light golden liquid. To the left of these jars, there is a single garlic clove and a silver spoon holding a smooth beige paste. At the bottom right, there is another gray bowl filled with a white powdery substance that looks soft and fine. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward yet essential to craft the perfect balance of flavors and textures in your Crispy Karaage Chicken with Kewpie Mayonnaise Recipe. From the tender chicken thighs to the delicate touch of ginger and garlic in the marinade, each element plays a vital role in the dish’s savory and crispy result.

500 g boneless chicken thighs: Cut into 4cm pieces for quick, even cooking and tenderness.
1 tablespoon grated ginger: Adds a fresh, slightly spicy warmth that brightens the marinade.
1 clove garlic (crushed): Infuses the chicken with savory depth and aromatic flavor.
¼ cup soy sauce: Brings umami richness and saltiness to the marinade.
2 tablespoons mirin: Adds subtle sweetness that balances the marinade perfectly.
1 cup potato starch or cornflour: Ensures an ultra-crispy coating that’s light and crunchy.
Vegetable oil for frying: High smoke point oil to achieve that golden, crunchy crust.
Togarashi spice: Optional, for a spicy kick when serving.
Wedges of lemon: Adds brightness and acidity to cut through the richness.
Kewpie mayonnaise: The creamy, slightly sweet Japanese mayo that elevates every bite.

How to Make Crispy Karaage Chicken with Kewpie Mayonnaise Recipe

Step 1: Marinate the Chicken

Start by mixing the grated ginger, crushed garlic, soy sauce, and mirin in a bowl to create an aromatic marinade. Add your bite-sized chicken pieces and ensure every bit is coated beautifully. Cover the bowl with plastic wrap and pop it into the fridge for about 10-20 minutes. This short marination allows the flavors to penetrate while keeping the chicken tender and juicy.

Step 2: Prepare for Frying

While the chicken marinates, get your frying setup ready. Line a plate or oven tray with absorbent paper towels to catch excess oil. Place a wire rack on top to keep the chicken crisp after frying. Pour your potato starch or cornflour into a bowl for easy dredging. Heat the vegetable oil in a deep-sided saucepan or fryer to around 180°C (350°F), the ideal temperature for that perfect crunch without greasy results.

Step 3: Coat and Fry the Chicken – First Round

Take the chicken pieces out of the fridge, one at a time, and coat them generously with the starch until evenly covered. Carefully add the chicken to the hot oil, frying in batches to avoid overcrowding – this keeps the oil temperature consistent. Fry each batch for about 1 ½ minutes until the chicken is lightly golden but not fully crisped yet. Remove each batch to the wire rack.

Step 4: Double Fry for Ultimate Crispiness

Once all the chicken has had its first fry, return the batches to the hot oil and fry for another minute. This double-fry technique is the secret to locking in moisture inside while achieving that mouthwatering exterior crunch that karaage is famous for. After the second fry, place the chicken back on the wire rack to drain and keep crispy.

Step 5: Serve with Kewpie Mayonnaise

Serve your Crispy Karaage Chicken with Kewpie mayonnaise while hot, accompanied by lemon wedges and a dash of togarashi spice if you like a little heat. The creamy, tangy mayo is the perfect complement to the succulent, flavorful chicken.

How to Serve Crispy Karaage Chicken with Kewpie Mayonnaise Recipe

Garnishes

Adding fresh garnishes like lemon wedges gives a wonderful burst of brightness that cuts through the rich fried coating. A sprinkle of togarashi spice can add a layered complexity and a gentle heat that wakes up your palate. Fresh herbs like chopped shiso or scallions can also add color and an herbal pop.

Side Dishes

This Karaage chicken pairs wonderfully with simple steamed rice or a light Japanese cucumber salad to balance out the richness. For a casual meal, serve alongside pickled vegetables or a crunchy cabbage slaw tossed with rice vinegar for that tangy crunch that complements the crispy chicken marvelously.

Creative Ways to Present

Take this Crispy Karaage Chicken with Kewpie Mayonnaise Recipe to the next level by serving it in bento boxes with a variety of colorful sides. You can also thread the fried chicken pieces onto skewers for an easy appetizer at parties or lay them on top of a fresh salad for a delicious twist on a classic dish.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. While the Karaage’s texture is best enjoyed fresh, you can still reheat this dish with care and enjoy nearly the same crunchy satisfaction.

Freezing

To freeze, place cooled, well-drained chicken pieces in a single layer on a tray and freeze until solid before transferring to a freezer-safe bag or container. They will keep for up to one month. Freezing preserves the flavor, although texture may soften slightly upon reheating.

Reheating

For the best results, reheat leftovers in a hot oven or air fryer at 180°C (350°F) for about 5–7 minutes, which crisps up the coating without drying out the meat. Avoid microwaving directly as it tends to make the crust soggy, losing that treasured crunch you love.

FAQs

Can I use chicken breast instead of thigh?

Yes, but chicken thighs are preferred for Karaage because they stay moist and juicy during frying. Chicken breast can be used but tends to dry out faster, so marinate it well and watch the frying times closely.

What is Kewpie mayonnaise and can I substitute it?

Kewpie mayonnaise is a Japanese-style mayo known for its creamy texture and slightly sweet umami flavor, different from regular mayo. If you don’t have it, you can use regular mayonnaise with a little extra rice vinegar for tang.

Why do you double fry the chicken?

Double frying locks in the chicken’s juices while creating a superior, extra crispy crust. The first fry cooks the chicken while the second fry crisps and browns the exterior perfectly.

Can I make this gluten-free?

Absolutely! Just make sure to use gluten-free soy sauce and potato starch or cornstarch. Most other ingredients are naturally gluten-free, making it a delicious option for gluten-sensitive folks.

How long can I marinate the chicken?

The recipe calls for 10-20 minutes which is enough to flavor the chicken without overpowering. You can marinate up to 2 hours if you have the time, but avoid going longer as the soy sauce may start to cure the meat excessively.

Final Thoughts

This Crispy Karaage Chicken with Kewpie Mayonnaise Recipe is truly one of those dishes that feel like a warm hug on a plate. It’s simple to make yet so impressive with every crispy, juicy bite. If you’re ready to bring Japanese fried chicken magic into your kitchen, there’s no better place to start. Trust me, once you try it, this will become a fast favorite for family meals and weekend hangouts!