Chicken Karaage with Sesame-Soy Mayo
by Charlie McCarthy, Sr.
Cookware
- bowl
- heavy bottomed pot
- wire rack
Ingredients
- 2 tsp sesame oil
- 1/2 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
Instructions
Step 1
Add sesame oil, 1/2 tbsp soy sauce and honey to mayo. Mix and set aside. (garnish with sesame seeds if preferred)
Step 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.
Step 3
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360F.
Step 4
Line a wire rack with 2 sheets of paper towels and get your tongs out.
Step 5
Put the potato starch in a bowl.
Step 6
Add a handful of chicken to the potato starch and toss to coat each piece evenly.
Step 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.
Step 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.