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Japanese Fried Chicken Karaage with Shiro-Dashi, Mentsuyu, and Mayonnaise

Name: Japanese Fried Chicken Karaage with Shiro-Dashi, Mentsuyu, and Mayonnaise
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Yield: 2 servings
Cuisine: 和食
Ingredients: Chicken thigh 300g; Shiro-dashi 1 teaspoon; Mentsuyu 1 teaspoon; Mayonnaise 1 tablespoon; Potato starch 3 tablespoons; Frying oil to taste; Ginger to taste; Garlic to taste; Tomato to taste; Lettuce to taste

Chef Kimio Nonaga, third-generation owner of Nihonbashi Yukari, shares a simple karaage made with just three seasonings: shiro-dashi, mentsuyu, and mayonnaise. The egg yolk and oil in the mayonnaise create a crispy coating and rich flavor, while the vinegar tenderizes the chicken. It brings out the natural umami of the chicken to the fullest, making it a perfect match for a highball. Marinating the chicken keeps it juicy, and there is no need to double-fry.

WashokuMain2 servings48 min(Prep 40 min + Cook 8 min)480 kcal

One Pan Beginner Few Ingredients High Protein

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57recipes·99cooked

INGREDIENTS

Ingredients

2 servings

INSTRUCTIONS

Instructions

1
Place the chicken thigh skin side down and feel for any hard cartilage, then slice it off. Lift the knife and move it in a pressing and pulling motion.
1:16~2 min
2
Since the fibers run lengthwise, place the chicken skin side down and cut it lengthwise into 4 equal pieces. Cut with the coating and frying expansion in mind.
1:31~2 min
3
Cut each of the 4 pieces into 3 to 4 more pieces depending on size to make bite-sized portions, and place them in a bowl. Cut any large pieces of skin in half.
1:47~3 min
4
Add 1 teaspoon each of shiro-dashi and mentsuyu and 1 tablespoon of mayonnaise to the bowl and coat the chicken evenly. Add a small amount of ginger or garlic to taste.
2:08~2 min
5
Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, ideally 6 to 8 hours. Marinating at night and frying in the morning is best.
2:55~30 min
6
Add 2 tablespoons of potato starch to the marinated chicken and mix lightly, then add about 1 more tablespoon as needed to adjust. Aim for a coating where the marinade and starch have blended together.
4:07~2 min
7
If the skin is long and dangling, tuck it in, then lower the pieces into 170°C oil starting from the far side. Keep the heat at medium.
4:45~1 min
8
Fry over medium heat throughout, stirring occasionally. The bubbles are a sign that excess moisture is escaping from the chicken. The pieces will start to feel crisp to the touch.
5:24~3 min
9
Fry for 5 to 6 minutes and remove once they turn an appetizing color. There is no need to double-fry.
6:21~6 min
10
Drain the oil while the chicken is still hot. Serve with plenty of tomato and lettuce.
6:34~2 min

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