Creamy Chicken Karaage with Spicy Mayo Dip

26.07.2025

This Creamy Chicken Karaage with Spicy Mayo Dip is a delicious twist on the classic Japanese fried chicken. The chicken is marinated to perfection, then fried to golden crispy perfection, and served with a creamy, spicy mayo dip that perfectly complements the crunchy texture. Whether you’re hosting a gathering or craving a flavorful snack, this dish is sure to be a hit!

Ingredients

For the Chicken Karaage:

Chicken thighs – 4, boneless and skinless (cut into bite-sized pieces)
Garlic – 2 cloves, minced
Ginger – 1 tsp, grated
Soy sauce – 2 tbsp
Rice vinegar – 1 tbsp
Sesame oil – 1 tsp
Cornstarch – ½ cup
All-purpose flour – ½ cup
Salt – ½ tsp
Black pepper – ½ tsp
Vegetable oil – For frying (enough to submerge chicken)

For the Spicy Mayo Dip:

Mayonnaise – ½ cup
Sriracha sauce – 1-2 tbsp (adjust to taste)
Lemon juice – 1 tsp
Garlic powder – ½ tsp
Salt – A pinch

Step 1: Marinate the Chicken

In a mixing bowl, combine the chicken pieces, minced garlic, grated ginger, soy sauce, rice vinegar, and sesame oil. Mix well, ensuring the chicken is evenly coated. Cover the bowl with plastic wrap and marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 2: Prepare the Coating

In a shallow bowl, combine the cornstarch, flour, salt, and black pepper. Mix well to create a light, crispy coating for the chicken.

Step 3: Heat the Oil

Heat the vegetable oil in a large frying pan or wok over medium-high heat. You’ll want the oil to be hot but not smoking (about 350°F or 175°C). If you don’t have a thermometer, drop a small piece of bread into the oil – if it browns in about 30 seconds, the oil is ready.

Step 4: Coat and Fry the Chicken

Once the chicken has marinated, dredge each piece in the cornstarch-flour mixture, pressing lightly to coat evenly. Fry the chicken in batches, being careful not to overcrowd the pan. Cook each batch for 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken and drain on a paper towel-lined plate.

Step 5: Make the Spicy Mayo Dip

In a small bowl, combine mayonnaise, Sriracha, lemon juice, garlic powder, and a pinch of salt. Stir until smooth and creamy. Adjust the amount of Sriracha to your preferred spice level.

Step 6: Serve

Arrange the crispy chicken karaage on a serving plate and serve with the spicy mayo dip on the side. Garnish with sesame seeds or chopped green onions if desired.

Tips and Variations

Alternative Protein: You can substitute chicken with tofu or shrimp for a different take on karaage.
Double-Fry for Extra Crispiness: For an even crunchier texture, fry the chicken in two batches—fry once, let it rest, and fry again for a minute or two.
Sweeten the Dip: Add a teaspoon of honey to the spicy mayo dip for a sweet and spicy flavor profile.

This Creamy Chicken Karaage with Spicy Mayo Dip is a crispy, juicy, and flavorful dish that’s perfect for any occasion. The combination of the crunchy chicken with the creamy, spicy dip makes for a mouthwatering bite every time!