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Chicken Karaage with Sesame Yuzu Mayo
Fried chicken seems to be a love language all around the world; so many unique recipes for a crispy, juicy morsel of chicken! Karaage is Japan's answer to fried chicken. What sets it apart from the others is the smaller pieces of chicken in an ultra savory marinade, coated in potato starch and fried twice for its signature glass-like crunch. It's best eaten at a Japanese pub with a cold beer–even better if shared with friends. This is my not-so traditional take on karaage. First, I like to incorporate yuzu into the marinade for a citrusy punch. To maximize flavor, I toss my karaage in a spice blend (salt, sugar, msg, white pepper, curry powder) immediately after frying– it gets a little party going on in the mouth. Karaage is usually served with plain Japanese mayo– and there is nothing wrong with that– but to take it over the top I add yuzu, garlic, and toasted sesame oil. Hot, crispy, juicy, deeply seasoned chicken. Just the way I like it. Best eaten as an appetizer, or for breakfast– I am not one to judge.
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