A delicious take on the Japanese classic fried chicken featuring a delectable Kewpie Mayonnaise spicy dipping sauce.
First, wash the chicken thighs and pat dry with a paper towel. Cut the chicken into 1 inch pieces. The smaller you cut them, the easier they are to fry.
Next, mix in a bowl the soy sauce, mirin, ginger, and garlic for the marinade.
Place the cut chicken into a plastic bag and pour the marinade over the chicken. Remember to squeeze as much air out as possible when you zip. Place in the refrigerator for about 17-20 minutes.
Heat the canola oil in a wok or pot. Bring the temperature up to around 320-355 degrees Fahrenheit and be sure to use a thermometer when handling hot oil.
Once the chicken is marinaded, remove from the bag and add it into a large mixing bowl. Prepare 1/4 cup of cornstarch and 1/4 cup of flour into another small bowl and mix.
Add the flour mixture to the chicken in the larger bowl and coat the chicken. It doesn't have to be coated evenly since the uneven coat will give the special Karaage fried texture and finish.
Test the oil to make sure it's hot enough by adding a bit of flour into the oil. If it puffs up, your oil is ready to go!
Add between 3-5 pieces of chicken at one time. Do not add more or else the temperature of the oil will drop drastically and make your finished product very greasy.
After the chicken is fried, place it on a drying rack to rest.
Add all the ingredients together and whisk away! It's the perfect dipping sauce for karaage chicken and all kinds of delicious Japanese food. It also goes really well with sushi!