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One plate of chicken karaage: craggy golden fried chicken thigh pieces piled beside a mound of white rice and a small heap of finely shredded cabbage, a lemon wedge and a ramekin of… (AI-generated photo)

Takeout remakes · Japanese

Chicken Karaage with Spicy Mayo

Ginger-soy fried chicken bites, air-fried crisp.

45 min total17 min activeMakes 4 plates
High-proteinMethod in Pro

Karaage gets its flavour from a short soak in soy, sake, ginger and garlic, and its crunch from a starch coat rather than batter. In an air fryer with a light spray of oil it comes out crackly at the edges and juicy inside. The spicy mayo is half Greek yogurt, so it's lighter but still creamy.

Ingredients

For 4 plates.

Karaage

  • 2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sake
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, grated
  • 1/2 cup cornstarch
  • cooking spray

Spicy mayo

  • 1/4 cup light mayonnaise
  • 1/4 cup plain nonfat Greek yogurt
  • 1 tablespoon sriracha

To serve

  • 1 cup jasmine rice
  • 1 1/2 cups water
  • 2 cups finely shredded green cabbage
  • 1 lemon, cut into wedges

Method

  1. Toss the chicken with the soy sauce, sake, ginger and garlic. Cover and marinate 15 minutes in the fridge.

  2. Meanwhile, rinse the rice and bring it to a boil with the water. Cover, turn the heat to low and cook 15 minutes, then leave it covered.

    Timer 15 min

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Tips

  • Shake off excess starch; thick patches stay chalky.
  • Let coated chicken sit 5 minutes before cooking so the starch hydrates and crisps evenly.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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