I love all sorts of fried chicken, I mean, who doesn’t? But I will be honest, I am partial to Asian-style fried chicken, as each country has its own version of fried chicken and they taste different because of the marinades and seasonings used.
So, it’s no surprise that I love Japanese fried chicken, called karaage or tatsutaage. I would always order it whenever I have lunch or dinner at Japanese restaurants or at izakaya (Japanese gastro pub).
Japanese fried chicken is marinated with ginger juice, soy sauce, sake (Japanese rice wine) and mirin (Japanese sweet rice wine).
The end results are juicy, crispy boneless chicken pieces, bursting with the subtle good taste of the seasonings. They are heavenly and addictive!
Some Japanese restaurants serve fried chicken with a miso mayonnaise dressing. Heavenly.
Imagine dipping a piece of crispy fried chicken into a sweet, savory, and creamy miso mayo dressing, and then sink you teeth into the chicken, as the juice from the tender chicken comes oozing out…amazing!
Here is my quick and easy Japanese fried chicken recipe, with the miso mayo dip. You can use the miso mayo as a dressing for Japanese-style salad, just like Japanese restaurants.
Try my recipe and I am quite sure that you will love it.
Serve Chicken Karaage (Sesame Fried Chicken) with:
For a wholesome dinner, make the following dishes.
This Recipe Goes Well with:
Other Recipes You Might Like
- Japanese Fried Chicken Bento
- Chicken Katsu (Fried Chicken Cutlet)
- Chicken Karaage (Sesame Fried Chicken)
Chicken Karaage (Sesame Fried Chicken) Recipe
Crispy and Crunchy Japanese fried chicken recipe with mayo miso dipping sauce just like your favorite Japanese restaurants.
- 1 lb boneless, skinless chicken breasts/thighs, cut into cubes
- 3 inches ginger, peeled, pounded with a mortar and pestle to extract 2 tablespoons juice
- 3 tablespoons soy sauce
- 6 tablespoons Japanese cooking sake
- 2 tablespoons Japanese mirin
- Cornstarch, for coating
- Oil, for deep frying
- Sesame, for garnishing
Miso Mayo Dip:
- 2 tablespoons mayonnaise
- 2 teaspoons white miso paste
- 2 teaspoon apple cider vinegar or Japanese rice vinegar
- 2 teaspoons honey
- 1 pinch sugar
Use paper towels to pat dry the chicken pieces and transfer to a bowl. Add in the ginger juice, soy sauce, sake, mirin and marinate for 30 minutes. Transfer the chicken pieces out of the Marinade and coat them evenly with corn starch. Shake off excess.
Make the Miso Mayo Dip by whisking all the ingredients together. Set aside.
Deep-fry in oil for two times. Heat up a wok/pot of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and quickly deep fry them until they turn golden brown. Transfer them out onto a plate and wait for a couple of minutes. Put the chicken back into the oil and deep-fry until golden brown and crunchy. Dish out to a plate lined with paper towels to absorb the excess oil, serve hot with the Miso Mayo Dip.
Deep-frying twice ensures that the chicken pieces are crunchy and stay crunchy even after a few hours.