Lemon-Kissed Chicken Karaage with Yuzu-Style Mayo

⏱ 50 min · Serves 4

Shatteringly crisp potato-starch crust, juicy soy-ginger marinated thigh, and a squeeze of lemon that cuts straight through the richness. Serve piled high with lemon wedges and a bowl of tangy citrus mayo for dipping — the ultimate fakeaway.

Per serving: 712 kcal · 42.0g protein · 38.0g carbs · 43.0g fat

Ingredients

• 800g boneless chicken thighs, skin on, cut into 4cm pieces
• 3 tbsp soy sauce
• 2 tbsp sake (or dry sherry)
• 1 tbsp mirin
• 1 tbsp finely grated fresh ginger
• 2 garlic cloves, finely grated
• Zest of 1 lemon, plus 2 tbsp lemon juice
• 1 tsp caster sugar
• 1/2 tsp fine salt
• 1 large egg, beaten
• 150g potato starch (katakuriki), plus extra for dusting
• 1.5 litres neutral oil, for frying (sunflower or rapeseed)
• 6 tbsp Japanese mayonnaise (Kewpie)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp rice vinegar
• 1/2 tsp soy sauce
• 2 lemons, cut into wedges, to serve
• 2 spring onions, finely sliced
• Flaky sea salt and shichimi togarashi, to serve

Method

1. In a bowl, whisk the soy sauce, sake, mirin, ginger, garlic, lemon zest, 2 tbsp lemon juice, sugar and salt. Add the chicken, turn to coat and marinate 30 minutes at room temperature (or up to 4 hours chilled).
2. Meanwhile, stir together the mayonnaise, 1 tbsp lemon juice, lemon zest, rice vinegar and soy sauce. Chill until serving.
3. Heat the oil in a deep, heavy pan to 160C. Line a tray with kitchen paper and set a wire rack nearby.
4. Stir the beaten egg into the marinated chicken, then tip in the potato starch and mix to a thick, craggy coating. Dust each piece with a little extra starch, pressing it on for maximum crunch.
5. Fry the chicken in batches for 3 minutes at 160C — it should be pale gold and just cooked. Lift onto the rack and rest 4 minutes.
6. Raise the oil to 190C and fry each batch a second time for 60-90 seconds until deep golden and audibly crisp. Drain briefly.
7. Pile onto a platter, hit with flaky salt, a good squeeze of lemon, spring onions and a pinch of shichimi. Serve immediately with lemon wedges and the citrus mayo.