Chicken Karaage with Sesame-Soy Mayo

from the kitchen of Charlie McCarthy, Sr.

• asian
• chicken
• main

Cookware

• bowl
• heavy bottomed pot
• wire rack

Ingredients

• 2 tsp sesame oil
• 0.5 tbsp soy sauce
• 1 tsp honey
• 1/2 cup mayo
• sesame seeds
• 1 tbsp ginger
• 1 cloves garlic
• 2 tbsp soy sauce
• 1 tbsp sake
• 2 tsp sugar
• chicken
• vegetable oil
• 3/4 cups potato starch
• mayo

Steps

1. Add sesame oil, 1/2 tbsp soy sauce and honey to mayo. Mix and set aside. (garnish with sesame seeds if preferred)
2. Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
3. Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360F.
4. Line a wire rack with 2 sheets of paper towels and get your tongs out.
5. Put the potato starch in a bowl.
6. Add a handful of chicken to the potato starch and toss to coat each piece evenly.
7. Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack.
8. Note: If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with mayo.