Chicken Karaage, or Japanese Fried Chicken, is coated in potato starch and double fried to perfection! My spicy garlic mayo sauce is a perfect spicy, lemony compliment to the crispy chicken and comes together in minutes!
Marinate with garlic, ginger, light soy sauce, sake, sesame oil, white pepper, and salt. Cover and place in the fridge for 30 minutes.
Take 1 cup of potato starch (katakuriko) and dredge chicken. Make sure to pack the coating in well with your hands. Shake off any excess potato starch.
Heat oil to 350°F and fry chicken in batches for 4 minutes. Ensure the oil does not drop down below 300°F by frying in smaller batches. Remove from oil and use a mesh strainer to strain any loose pieces of coating.
Return oil to 350°F and fry chicken for a 2nd time for 1-2 minutes or until the color is a deep, golden brown.
OPTIONAL: Mix together Japanese mayo, sriracha, garlic, lemon juice, salt, and pepper for an amazing spicy mayo dipping sauce.
OPTIONAL: Squeeze fresh lemon juice over chicken before serving.
Notes
Use a thermometer: Using a thermometer such as a candy thermometer or infrared thermometer to monitor the temperature of the frying oil is important! Ensure the oil does not drop below 300F. If this is happening, turn up the heat or fry the chicken in smaller batches. For this reason, I recommend frying in a dutch oven which retains heat well and will keep the temperature of the oil hot.