A delicious Japanese fried chicken dish, perfect for a snack or main course, featuring tender chicken thighs marinated in soy, sake, and mirin, then coated in a crispy starch batter.
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Combine soy sauce, sake, mirin, grated ginger, and grated garlic in a bowl.
Add the chicken pieces to the marinade and mix well to coat.
Let the chicken marinate for at least 30 minutes in the refrigerator.
In a small bowl, mix Kewpie mayonnaise, unagi sauce, and lime juice until well combined.
In a separate bowl, combine potato starch and tapioca starch.
Coat each piece of marinated chicken in the starch mixture.
Heat oil in a deep pan and fry the chicken pieces until golden brown and cooked through.
Drain the fried chicken on paper towels to remove excess oil.
For extra crispiness, double fry the chicken by frying it once, letting it cool, and then frying it again.
Serve the karaage immediately for the best texture.
What is the purpose of using both potato and tapioca starch?
Using both potato and tapioca starch gives the chicken a light and crispy texture.
Can I use regular mayonnaise instead of Kewpie?
Yes, you can use regular mayonnaise, but Kewpie has a unique flavor that enhances the dish.
Is there a substitute for sake in the marinade?
You can use dry sherry or white wine as a substitute for sake.
How can I make this dish gluten-free?
Ensure that the soy sauce used is gluten-free.
What is unagi sauce?
Unagi sauce is a sweet and savory sauce typically used with grilled eel, made from soy sauce, sugar, and mirin.
