Karaage Chicken with Japanese Mayo

Karaage Chicken with Japanese Mayo, Serves 4

A popular Japanese dish that is sure to be a household favourite! Flavourful marinated chicken, tossed in potato starch and fried to a crisp, this is a great weekend treat.
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Servings 4



  • 600 g free range chicken thighs cut into bite-size pieces
  • 2 tsp ginger finely grated
  • 2 Tbsp soy sauce ^
  • 1 Tbsp rice wine vinegar ^
  • 200 g potato starch
  • 1 Tbsp cornflour ^
  • ½ cup oil ^

To Serve

  • 1 pack Japanese mayo

Pantry Staples ^


    • Cut chicken into bite-size pieces. Finely grate ginger. Place both in a bowl with soy sauce and vinegar and set aside to marinate for at least 15 minutes, preferably an hour.
    • Combine potato starch and cornflour on a plate. Drain the excess liquid off the chicken and coat each piece in the flour mix.
    • Heat oil in a pan on a medium-high heat. Test if the oil is hot by putting the end of a wooden spoon in the oil. If it bubbles, the oil is ready. You will likely need to adjust the oil temperature often as the oil temperature will change as you put the chicken in.
    • Cook the chicken, in batches if needed, for around 4-6 minutes each side, until cooked through and golden. Set aside on a rack and season with salt.
    • Serve immediately with Japanese mayo.
    Calories: 818kcal

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