I love chicken karaage. This is Japan’s version of a fried chicken nugget. This recipe is quick to make and turns out juicy, crispy, and delicious. Squeeze lemon on it to bring out the flavors and dip it in kewpie mayo topped with a Japanese chili powder called togarashi for some spiciness.

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Ingredients:

4 boneless chicken thighs (skin or skinless)

1/2 tsp grated fresh ginger

1 garlic clove grated

1 1/2 tsp low sodium soy sauce

1 1/2 tsp sake

1/2 tsp sesame oil

Ground black pepper to taste.

Cornstarch

Lemon wedge

Dipping sauce: Kewpie mayo topped with a sprinkle of togarashi (Japanese chili powder). See photo for reference.

Directions:

1. Cut chicken into 6 pieces
2. Marinate chicken with soy sauce, sake, sesame oil, ginger, and garlic for 30 minutes.
3. Coat chicken pieces with cornstarch and let it sit for 20 min.
4. Heat oil to 325F degrees and fry chicken in batches until lightly golden brown.
5. Set chicken aside on a wire rack for about 20 minutes.
6. Reheat oil to 350F degrees and fry until golden brown.
7. To serve, squeeze lemon slice and dip in kewpie mayo.