Crispy Karaage Chicken Bites
Juicy chicken thighs coated in a gingery soy-mayo crust and fried until golden. Served with lemon and kewpie mayo for dipping—ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 542
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 3 tbsp soy sauce
- 1 tbsp fresh ginger, minced
- ½ cup kewpie mayo
- 1 whole lemon
Instructions
- 1
Cut chicken thighs into 1.5-inch bite-size pieces. Pat dry with paper towels.
- 2
Mix flour, cornstarch, soy sauce, ginger, and garlic (2 minced cloves) in a bowl until combined.
- 3
Toss chicken pieces in the flour mixture until fully coated. Let sit 2 minutes.
- 4
Heat 0.5 inch neutral oil in a 10-inch skillet over medium-high until a pinch of flour sizzles on contact.
- 5
Working in batches, fry chicken 3-4 minutes per side until golden brown and cooked through. Don't crowd the pan.
- 6
Serve hot with kewpie mayo and lemon wedges for squeezing.
Tools you’ll need
- cutting board
- chef's knife
- paper towels
- medium bowl
- 10-inch skillet
- tongs
- slotted spoon
- plate with paper towels
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