Chicken Karaage with Wasabi Mayonnaise | How to make Chicken Karaage with Wasabi Mayonnaise

Name: Chicken Karaage With Wasabi Mayonnaise
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: Vegetable oil- as required for deep frying; Chicken thighs, boneless, skinless- 500 gm. cut into 3 cm pieces or long strips; Ginger, grated- 01 tbsp; Garlic, grated- 02 cloves; Light Soy sauce- 02 tbsp; Sake, Japanese rice wine- 1 and ½ tbsp; Grain sugar- 1 and ½ tbsp; Potato starch- 130 to150 gm; Finely chopped parsley-04 sprigs, to garnish; Wasabi Mayonnaise Ingredients:; Powdered wasabi- ½ tsp. mixed with ½ tsp. water or Wasabi paste- ½ tsp; Lemon juice- ½ tsp; Mayonnaise- 1/3 rd cup

By Chef (Mrs) Reetu Uday Kugaji | 23rd Dec 2015 |

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Chicken Karaage with Wasabi Mayonnaiseby Chef (Mrs) Reetu Uday Kugaji

Prep Time
15
mins
Cook Time
20
mins
Serves
4
People

215 saves

2 reviews

55 likes

Video for key ingredients

Homemade Mayonnaise

About Chicken Karaage with Wasabi Mayonnaise Recipe

A crispy Japanese Chicken snack served with Wasabi Mayonnaise.

Chicken Karaage with Wasabi Mayonnaise

Ingredients to make Chicken Karaage with Wasabi Mayonnaise

Vegetable oil- as required for deep frying
chicken thighs, boneless, skinless- 500 gm. cut into 3 cm pieces or long strips
ginger, grated- 01 tbsp
garlic, grated- 02 cloves
Light Soy sauce- 02 tbsp
Sake, Japanese rice wine- 1 and ½ tbsp
Grain sugar- 1 and ½ tbsp
potato starch- 130 to150 gm
Finely chopped parsley-04 sprigs, to garnish
Wasabi Mayonnaise Ingredients:
Powdered wasabi- ½ tsp. mixed with ½ tsp. water or Wasabi paste- ½ tsp
lemon juice- ½ tsp
Mayonnaise- 1/3 rd cup

How to make Chicken Karaage with Wasabi Mayonnaise

In a glass bowl add the ginger, garlic, soy sauce, sake and sugar and whisk to combine. Add the chicken, then stir to coat evenly.
Cover with a cling wrap and refrigerate for at least 01 hour. Drain the chicken from the excessive marinade.
Add 1 inch of vegetable oil to a heavy bottomed pot, heat the oil on a medium-high heat (when the oil is ready, a cube of bread turns golden in 20 seconds). Line a wire rack with 02 sheets of paper towels and keep your tongs ready.
Put the potato starch in a bowl. Add a handful of chicken to the potato starch and toss to coat each piece evenly. Shake off the excess of potato starch.
Fry the chicken in batches until medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel to remove excess of oil.
If you want the chicken to stay crispy longer, cool off the chicken and you can refry the chicken a second time, until it's a little darker color.
To prepare the wasabi mayonnaise, combine the Wasabi mixture / Wasabi paste, lemon juice, and mayonnaise in a small glass bowl, stir well to combine.
Store, covered with cling wrap, in the refrigerator until ready to serve.
Serve hot garnished with chopped parsley accompanied with Wasabi Mayonnaise.

My Tip:

You may add ½ tsp. of Cilantro puree to give it more flavor and a beautiful green colour. You may also add freshly ground black pepper to the marinade- ¼ th tsp. to make the chicken more spicy. You may increase or decrease the quantity of potato starch, if required.