Quick & Easy

Karaage chicken with Sriracha mayonnaise

This crispy chicken karaage recipe makes a perfect snack or a moreish finger food.
Chicken karaage recipeJames Moffat

This recipe is from our cookbook, Lunch Box.

Would you prefer a Southern Fried Chicken or chicken dinner recipes?



1.Place ginger, garlic, tamari, mirin and sesame oil in a large bowl; whisk to combine. Add chicken; turn to coat in marinade. Cover; refrigerate for at least 1 hour, turning occasionally.
2.Heat oil for deep-frying in a deep heavy-based frying pan to 170°C.
3.Place potato flour in a shallow bowl. Drain chicken well; discard excess marinade. Add chicken pieces, in batches, to flour; toss to coat, shaking off excess.
4.Cook chicken, in batches, for 4 minutes or until crisp and golden on the outside and chicken is cooked through. Drain on paper towel. Increase oil to 180°C. Cook in batches a second time for 1 minute.
5.Combine mayonnaise and Sriracha in a small bowl. Serve chicken karaage with Sriracha mayonnaise.
  • Use your favourite mayonnaise instead of japanese mayonnaise, if preferred. Alternatively, instead of making sriracha mayonnaise, serve with your favourite purchased aÏoli.

    Karaage chicken and sriracha mayo can be made the night before.

    Pack cooled chicken and sriracha mayonnaise in separate airtight containers. Transport in cooler bags.Refrigerate until ready to take. You can eat the chicken cold or reheat it in a microwave, if preferred.


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