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Karaage Chicken & Kimchi Mayo


Karaage marinated chicken

500 gms Chicken thigh

10 gms Garlic

10 gms Ginger

50 ml Less salt Kikkoman soy sauce

50 ml Mirin

5 ml Sesame oil

100 gms Tapioca flour

2 lt Cooking oil

Kimchee mayo

15 gms Kimchee base sauce (you can fine this in most Asian grocery stores)

100 gms Japanese style mayo

5 ml Lemon juice

Garnish ingredients

2 gms Sesame seeds

Half a stalk of finely sliced green shallots

Kikkoman sauce used in this recipe

Cook time
Prep time

Karaage Chicken & Kimchi Mayo


Karaage marinated chicken Method

Dice chicken thigh into 6 pieces each thigh and add to a large mixing bowl.

Grate garlic and ginger into the bowl and add the rest of the ingredients mixing well to combine.

Set aside in the fridge to marinate for at least 2 hours.

To cook

In a tall, sided frying pan heat oil to 160C

Drain any excess liquid from chicken and dust in the tapioca flour

Fry chicken for around five minutes depending on the size of the chicken or until slightly golden and cooked through.

Set aside on some tissue paper to drain excess oil.

Kimchee Mayo Method

Combine all ingredients together and mix well in a mixing bowl

To plate

In a plate place to cooked chicken to one side, season with salt, top with shallots and sesame and serve with a side of the kimchee mayo.

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