Karaage (Japanese Fried Chicken) with Honey Mayoster Sauce
Karaage is Japanese-style fried chicken made with juicy marinated chicken pieces.The chicken is flavored with soy sauce, ginger, garlic, and sesame oil.Potato starch or cornstarch creates a light and crispy coating.The chicken is fried until golden brown and cooked through.A creamy Honey Mayoster Sauce adds sweetness, tang, and richness.Serve it as an appetizer, snack, bento item, or satisfying main course.
Ingredients
For the Karaage
- 700 g boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 1 tablespoon sake or water
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, finely grated
- 1 teaspoon sugar
- ¾ cup potato starch or cornstarch
- Vegetable oil, for frying
For the Honey Mayoster Sauce
- ½ cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar or lemon juice
- ½ teaspoon sesame oil
- Pinch of black pepper
- Optional pinch of chili flakes
For Garnish
- Sliced green onions
- Toasted sesame seeds
- Lemon wedges
- Shichimi togarashi, optional
Instructions
Prepare the Chicken
- Trim excess fat from the chicken thighs.Cut the chicken into bite-sized pieces approximately 1½ inches in size.Try to keep the pieces similar in size so they cook evenly.
Marinate the Chicken
- Add the chicken pieces to the marinade.Toss thoroughly so every piece is coated.Cover and refrigerate for at least 30 minutes.For deeper flavor, marinate for up to 4 hours.Avoid excessively long marination because the texture of the chicken can become less pleasant.
Make the Honey Mayoster Sauce
- In a small bowl, combine mayonnaise, honey, Dijon mustard, soy sauce, rice vinegar or lemon juice, sesame oil, and black pepper.Mix until completely smooth.Taste and adjust the honey or mustard according to your preference.For a spicy version, add chili flakes or a small amount of hot sauce.Cover and refrigerate until ready to serve.
Prepare the Chicken for Frying
- Remove the marinated chicken from the refrigerator.Allow excess marinade to drip off.You do not need to wipe the chicken completely dry.
Coat with Starch
- Place potato starch or cornstarch in a shallow bowl.Add the chicken pieces one at a time.Toss until each piece is generously coated.Shake off excess starch.The coating should be relatively light and uneven rather than thick and smooth.
Heat the Oil
- Pour enough vegetable oil into a deep pot or heavy skillet to allow the chicken pieces to fry comfortably.Heat the oil to approximately 340°F–350°F (170°C–175°C).Use a kitchen thermometer for accurate temperature control.
Fry the Chicken
- Carefully add the coated chicken pieces to the hot oil in small batches.Do not overcrowd the pan.Fry for approximately 3–5 minutes, depending on the size of the pieces.The exterior should become golden and crisp.
Check the Temperature
- Use an instant-read thermometer to check the thickest piece.Chicken should reach an internal temperature of 165°F (74°C).
Garnish
- Transfer the hot karaage to a serving platter.Sprinkle with toasted sesame seeds and sliced green onions.Add lemon wedges on the side.
Serve with Honey Mayoster Sauce
- Serve the sauce in a small dipping bowl.Dip each crispy chicken piece into the creamy honey sauce or drizzle a small amount over the karaage just before serving.For maximum crispness, serve the sauce on the side.
Notes
- Chicken thighs work best: They remain juicy during frying.
- Cut evenly: Similar-sized pieces cook at the same rate.
- Don't skip marination: It gives the chicken its characteristic savory flavor.
- Potato starch: It produces an especially crisp karaage coating.
- Avoid overcrowding: Too many pieces lower the oil temperature.
- Use a thermometer: Maintaining oil temperature helps achieve consistent crispness.
- Double frying: A second short fry creates an especially crunchy exterior.
- Serve sauce separately: Keeping the sauce on the side prevents the crispy coating from becoming soggy.