Ingredients: 

Serves 3 to 4 appetizer portions

For the Chicken Karaage: 

• 1lb. chicken thigh, cut into 2-inch pieces 
• 1 tsp. garam masala 
• 1 tsp. garlic paste 
• 1 tsp. ginger paste 
• 1 large egg 
• 2 Tbsp. all-purpose flour 
• fresh cilantro, chopped cilantro (for garnish) 
• oil for deep-frying 

For the Tikka mayo sauce: 

• 1 tsp. cayenne pepper 
• 1 tsp.ground cumin 
• 1 tsp. ground coriander 
• ¼ tsp. black pepper 
• ¼ tsp. salt 
• 2 Tbsp. ketchup 
• ½ c. KEWPIE Mayonnaise 

Directions

1. Marinate the Chicken: 

• • In a medium bowl, combine chicken pieces, garam masala,  garlic paste, ginger paste, and egg.  
  • Mix well and coat evenly. 
  • Cover and refrigerate for at least 1 hour, or overnight for the best results. 

2. Prepare the Ginger Pork:

• • Remove marinated chicken from refrigerator, and add flour to the chicken mixture.  Coat each piece thoroughly. 
  • Heat oil in heavy-bottomed pot to 350F (use at least 2 inches of oil) 

3. Fry the Chicken: 

• • Working in batches to avoid overcrowding, carefully add chicken pieces one at time 
  • Maintain oil temperature between 325 to 350F.  
  • Fry for 4-5 minutes until golden brown and cooked through (internal temperature should reach 165F) 
  • Remove with a slotted spoon and drain on paper towels. 

4. Make the Tikka Mayo Sauce:

• • In a microwave-safe bowl, combine all spices and ketchup.
  • Cover loosely with plastic wrap.
  • Microwave on high for 1 minute.
  • Let cool to room temperature.
  • Stir in KEWPIE Mayonnaise until well combined.

5. Serving Options:

• • Tossed version: In a large bowl, gently toss fried chicken with half the tikka mayo sauce. Transfer to serving plate and garnish
    with chopped cilantro.
  • Dip version: Arrange fried chicken on serving plate. Serve tikka mayo sauce in a separate bowl for dipping. Garnish chicken with
    chopped cilantro.