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In a medium bowl, whisk together the mayonnaise, sake, 1 tablespoon of curry powder, soy sauce, sugar, salt and garlic.
Add the sliced chicken thighs and mix thoroughly. Transfer the bowl into the refrigerator for 30 minutes.
While the chicken marinates, make the garlic mayonnaise dipping sauce. In a small bowl, mix together the mayonnaise, garlic, lemon juice and salt. Set aside.
Make the dredge. In a separate mixing bowl, whisk together the cornstarch and the remaining ½ tablespoon of curry powder.
Remove the marinated chicken from the refrigerator. If there is any excess liquid, lightly pat dry each piece of chicken with a paper towel.
Place a few pieces of chicken in the dredge mixture and coat them evenly. Scrunch each piece of chicken into a round shape. Remove the chicken from the dredge and place it on a plate. Repeat with the remaining pieces of chicken.
Heat the oil to 356°F in a medium-sized pot or a deep frying pan. Prepare a baking tray lined with paper towels. Add some chicken into the hot oil, making sure there is space in between each piece of chicken. Fry the chicken for 1 minute, undisturbed. After 1 minute, remove them from the oil and place them on the prepared baking tray. Repeat steps for the remaining chicken. Once all of the chicken has been fried, fry the all chicken pieces for a second time for 1 minute.
Plate the chicken karaage. Place lettuce leaves on a plate and top with the fried chicken. Garnish with lemon slices and sprinkle pepper on the chicken. Serve the chicken karaage paired with the garlic mayonnaise dipping sauce. Enjoy!
- If you are able to find Japanese Kewpie mayonnaise, it is preferred in this recipe.
- If you are able to find S&B curry powder, it is preferred in this recipe.