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This is sinful / chili mayo sauce karaage

I want you to make it when you get tired of usual karaage.

A different fried chicken recipe 🤭✨

⏰ about 15 minutes (excluding time in the refrigerator)

Materials

・ Chicken thigh cut into cubes 400g

※ Chicken breast is okay

※ Please remove excess fat

< Seasoning >

1 tablespoon lemon juice

※ Commercially available items are also okay

・ Liquor tablespoon 1

・ A little salt and pepper

· Garlic tube 3cm

< Sauce >

· Sweet chili sauce tablespoon 3

· Mayonnaise tablespoon 1.5

・ 1 / 2 teaspoon soy sauce

How to make

Season the chicken and put it in the refrigerator.

※ Adjusted time depending on size (15 to 30 minutes)

② Mix the sauce ingredients together.

③ Sprinkle the chicken in the order of cake flour → potato starch, and fry crispy in oil at 180 ℃.

④ Twist in the sauce.

The Point

Please adjust the amount of sauce to your liking.

If there is a lot of mayonnaise, it will be a little thick, so we recommend a lot of chili sauce.

Because the seasoning is rich,

I also recommend making it with chicken breast.

Recipe Posting Challenge It was delicious so I shared it. fried chicken Chicken thigh The Savings Recipe

2025/8/14 Edited to

... Read more私が「チリマヨ唐揚げ」を作るときに意識してるコツをまとめます。チリマヨソースは簡単なのに満足感が高いので、唐揚げのアレンジや“唐揚げ チリソース和え”を探している人におすすめです。 まず、下味はレモン汁+酒+にんにくが相性抜群。レモン汁を入れると後味が重くなりにくく、こってり系のチリマヨソースでも食べ疲れしにくいです。時間がある日は15〜30分ほど冷蔵庫で休ませると、味が入りやすくなりました。 衣は「薄力粉→片栗粉」の順がカリッと仕上がりやすいです。私は薄力粉で表面の水分を軽く吸わせてから片栗粉をまぶすと、揚げたてのザクッ感が出やすいと感じます。揚げるときは油の温度が下がるとベチャっとしやすいので、鶏肉は入れすぎないのがポイント。目安は180℃で、泡が落ち着いてきてほんのり色づいたら一度取り出し、余熱で火を通すイメージにすると失敗しにくいです。 チリマヨソースは「スイートチリソース:マヨ=だいたい2:1」くらいから調整すると好みが見つけやすいです。こってり好きならマヨ多め、軽くしたいならチリソース多めが食べやすい。醤油をほんの少し入れると味が締まって、“唐 揚げ マヨネーズソース”っぽさよりごはんが進む感じになります。 絡め方は、揚げたてをボウルに入れてソースを一気に和えるより、少し油を切ってからサッと絡める方が衣が長持ちしました。カリカリ重視なら「別添えでディップ」にするのもあり。 お肉は鶏ももがジューシーですが、こってり味付けなので鶏むねでも意外と合います。むね肉で作るなら、そぎ切りにして厚みを揃える&下味を気持ち長めにするとパサつきにくかったです。翌日はトースターで温め直してから、追いチリソースをちょい足しするとまた美味しいです。

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