Kara’age Chicken with Yuzu Soy Dipping Sauce & Spicy Chilli Mayo


Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About
Preparation: 20 Minutes, Plus 1 Hour Marinating
Cooking: 15 Minutes

This was another dish I devoured in one of Tokyo’s many izakaya. Dark chicken meat is marinated, cut into pieces and deep-fried. Once again, I’ve amended this slightly, swapping the deep-frying for pan-frying. A cornflour dusting creates an uber golden crust and the final baking finishes it off. It’s a simple dish and yet another way to make crispy chicken.


  • 8 boneless, skinless chicken thighs, quartered
  • 4 cm ( inch) piece ginger, peeled and finely grated
  • 2 garlic cloves, finely grated
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin (rice wine)
  • 125 g ( oz/1 cup) cornflour (cornstarch) or rice flour, for dusting
  • vegetable oil, for pan-frying

Soy yuzu dipping sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons yuzu juice or 1 tablespoon each lime and grapefruit juice
  • 1 tablespoon caster (superfine) sugar

Creamy spicy sauce

  • 125 g ( oz) japanese Kewpie or other mayonnaise
  • ½ garlic clove, crushed
  • 1 teaspoon lemon juice
  • tablespoons sriracha or gochujang (Korean chilli paste)


Put the chicken in a bowl with the ginger, garlic, soy sauce and mirin. Combine well, then cover and refrigerate for 1 hour or overnight if time permits: the longer the better.

Meanwhile, to make the sauces, combine the ingredients for each of the sauces in small serving bowls and set aside. Preheat the oven to 220°C (425°F) or 200°C (400°F) fan forced.

Drain the chicken and pat dry. Dust the chicken with the cornflour and shake off the excess. Heat two large frying pans over medium-high heat and pour 5 mm (¼ inch) of vegetable oil into each pan. When the oil is very hot, add the chicken pieces and cook without turning for 2-3 minutes until well browned. Turn and cook on the other side, then transfer the chicken to a baking tray and bake for 5 minutes. Serve the hot crisp chicken with the dipping sauces.