Kaarage Fried Chicken

With Japan to thank for the delicious flavors in this recipe comes Kaarage Fried Chicken, and if you can’t find the traditional Kewpie Mayo for dipping, we have you covered with a homemade version!

  • Serves: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes


  • Chicken:
  • 1 pound Rocky chicken thighs, cut into 1½-inch pieces
  • 1 tablespoon grated ginger
  • 1 clove garlic, crushed
  • ¼ cup soy sauce
  • 2 tablespoons mirin (Japanese sweet rice cooking wine)
  • 2/3 cup cornstarch
  • Vegetable oil for frying
  • 1 lemon, cut into wedges, for serving
  • Homemade Kewpie Mayo:
  • ½ cup Best Foods mayonnaise
  • 3 teaspoons rice vinegar
  • 1 teaspoon sugar


  1. Combine homemade Kewpie mayo ingredients together in a small bowl, mix well and set aside.

  2. In a medium-sized bowl, combine the ginger, garlic, soy sauce & mirin then mix well. Add chicken pieces and stir to coat in the mixture. Cover with plastic wrap and refrigerate for at least 20 minutes.

  3. Cover a plate or baking tray with a paper towel and place a wire rack over the top (this will be used to drain the chicken pieces after frying). Place the cornstarch in a bowl and heat the oil in a high-sided saucepan to 350 degrees.

  4. Remove the chicken from the fridge and one-by-one take the pieces of chicken and coat completely in cornstarch and place gently in the hot oil. Don’t overcrowd the pot, it’s best to fry the chicken in 4-5 batches, depending on the size of your saucepan.

  5. Deep fry each batch for 1½ minutes, then remove and place on the wire rack. Once all batches are complete, starting with the first batch again, place the chicken back into the oil and deep fry a second time for another minute. Remove and place on the wire rack until all the chicken is done.

  6. Serve with your homemade Kewpie mayo dip and lemon wedges.

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