Chicken Karaage with Homemade Yuzu Mayo
Chicken Karaage with Homemade Yuzu Mayo
Ingredients
For the Yuzu Mayo
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon rice vinegar
- 1 tablespoon yuzu juice
- 100 ml neutral oil, e.g. canola oil
- to taste salt
- to taste pepper
For the Chicken Karaage
- 500 g chicken thigh, skin on or off
For the Marinade
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1/2 teaspoon sugar
- pinch black pepper
For the Coating
- 3 tablespoons potato starch
- 3 tablespoons flour, e.g. all-purpose
For Frying and Serving
- as needed neutral oil, for frying
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Combine the egg yolk, Dijon mustard, rice vinegar, and yuzu juice in a bowl.
⏱️ 2 min
- 2
Whisk until all ingredients are well combined.
⏱️ 1 min
- 3
Slowly drizzle in the neutral oil while continuously whisking until the mixture is emulsified and thick.
⏱️ 5 min
- 4
Season the yuzu mayo with salt and pepper to taste. Set aside.
⏱️ 1 min
- 5
Cut the chicken thighs into bite-sized pieces.
⏱️ 5 min
- 6
In a bowl, combine all marinade ingredients: soy sauce, sake, mirin, grated ginger, grated garlic, sugar, and a pinch of black pepper.
⏱️ 2 min
- 7
Add the chicken pieces to the marinade, mix well to ensure all pieces are coated, and let it marinate for at least 30 minutes. For best results, marinate overnight.
⏱️ 5 min
- 8
In a separate bowl, combine the potato starch and flour for the coating.
⏱️ 1 min
- 9
Thoroughly coat each marinated chicken piece in the flour mixture.
⏱️ 5 min
- 10
Heat neutral oil in a deep pot to 170°C (340°F).
⏱️ 5 min•🌡️ 170
- 11
Fry the chicken in batches for 3-4 minutes until they are lightly golden.
⏱️ 8 min•🌡️ 170
- 12
Remove the chicken from the oil and increase the oil temperature to 180°C (355°F).
⏱️ 2 min•🌡️ 180
- 13
Fry the chicken again for 1-2 minutes until they are deeply golden and crispy. This double-frying method ensures extra crispiness.
⏱️ 4 min•🌡️ 180
- 14
Drain any excess oil from the fried chicken on a wire rack.
⏱️ 2 min
- 15
Serve the Chicken Karaage hot with the homemade yuzu mayo and a wedge of lemon.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Karaage with Homemade Yuzu Mayo
For the Yuzu Mayo
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon rice vinegar
- 1 tablespoon yuzu juice
- 100 ml neutral oil, e.g. canola oil
- to taste salt
- to taste pepper
For the Chicken Karaage
- 500 g chicken thigh, skin on or off
For the Marinade
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1/2 teaspoon sugar
- pinch black pepper
For the Coating
- 3 tablespoons potato starch
- 3 tablespoons flour, e.g. all-purpose
For Frying and Serving
- as needed neutral oil, for frying
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Combine the egg yolk, Dijon mustard, rice vinegar, and yuzu juice in a bowl.
⏱️ 2 min - 2
Whisk until all ingredients are well combined.
⏱️ 1 min - 3
Slowly drizzle in the neutral oil while continuously whisking until the mixture is emulsified and thick.
⏱️ 5 min - 4
Season the yuzu mayo with salt and pepper to taste. Set aside.
⏱️ 1 min - 5
Cut the chicken thighs into bite-sized pieces.
⏱️ 5 min - 6
In a bowl, combine all marinade ingredients: soy sauce, sake, mirin, grated ginger, grated garlic, sugar, and a pinch of black pepper.
⏱️ 2 min - 7
Add the chicken pieces to the marinade, mix well to ensure all pieces are coated, and let it marinate for at least 30 minutes. For best results, marinate overnight.
⏱️ 5 min - 8
In a separate bowl, combine the potato starch and flour for the coating.
⏱️ 1 min - 9
Thoroughly coat each marinated chicken piece in the flour mixture.
⏱️ 5 min - 10
Heat neutral oil in a deep pot to 170°C (340°F).
⏱️ 5 min•🌡️ 170 - 11
Fry the chicken in batches for 3-4 minutes until they are lightly golden.
⏱️ 8 min•🌡️ 170 - 12
Remove the chicken from the oil and increase the oil temperature to 180°C (355°F).
⏱️ 2 min•🌡️ 180 - 13
Fry the chicken again for 1-2 minutes until they are deeply golden and crispy. This double-frying method ensures extra crispiness.
⏱️ 4 min•🌡️ 180 - 14
Drain any excess oil from the fried chicken on a wire rack.
⏱️ 2 min - 15
Serve the Chicken Karaage hot with the homemade yuzu mayo and a wedge of lemon.
⏱️ 1 min