Salt and Vinegar Chicken Karaage with Umeboshi Mayo

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Chip varieties constantly inspire me. Yes, I know how funny that sentence sounds. I guess chips have this pull on me because they are the flavours I most closely associate with my childhood. I particularly tie chips to summer vacation. We ate pretty healthy most of the time when I was growing up, but when we headed to the cottage, all bets were off: Potato chips, marshmallows, hot dogs, the whole nine yards. It’s hard not to have blissful nostalgia for that time. Childhood summer vacations were a cut above. No obligations, just endless acres of free time. It just doesn’t happen in adult life. So, for me, I associate flavours like sour cream and onion, and salt and vinegar with that very unique brand of freedom. And that’s the vibe of this Salt and Vinegar Chicken Karaage with Umeboshi Mayo.

I’ve plumbed these depths before. There’s a Sour Cream and Onion Potato Salad and the somewhat similar Malt Vinegar Potatoes – both of which are fan favourites in this house. And I have to say, today’s Salt and Vinegar Chicken Karaage is close to hitting those heights as well. So what are we looking at here? This dish features skin-on chicken thighs cut into bite-sized pieces and marinated in two different kinds of vinegar. The chicken is then dusted with cornstarch and fried to golden perfection. The resulting nuggets deliver a crisp salt-kissed exterior that gives way to an impossibly juicy and subtly tart interior.

I’m using skin-on chicken thighs because it’s traditional, and who wants to say no to crispy chicken skin? It’s difficult to find skin-on, boneless chicken thighs, so you will likely have to debone the chicken. Alternatively, you could ask your butcher to do it. But if you have a sharp boning knife and a little patience, you can do it yourself. Just remember to go slow and keep your cuts small and close to the bone. If you find yourself craving and deboning a lot of chicken, I recommend a honesuki knife – a Japanese boning knife purpose-built for breaking down poultry. I love mine. I’m not particularly good at carving and deboning poultry, but this knife makes me look like I am.

Once your chicken is free of bones, chop it into bite-sized pieces and pop them into a bowl. Add garlic, ginger, rice wine vinegar, and malt vinegar. I like the hit of malt vinegar because it gives the chicken chip shop vibes, and it is slightly more aggressive than the rice wine variety. Add a little mirin for some balancing sweetness and a dash of sesame oil for a hint of rich umami. Toss everything together, cover, and let the chicken marinate for 1 hour.

As a companion piece to this Salt and Vinegar Chicken Karaage, I whipped up an Umeboshi Mayo. For the uninitiated, umeboshi translates as “dried ume”. Ume are fruits commonly found in Japan that are often referred to as “plums” in English. In reality, ume is more closely related to the apricot. The most popular variety of umeboshi is made by preserving ripe ume in barrels of salt. The salt encourages the fruit to dispel its juices, resulting in a salty brine that the fruit marinates in for two weeks. There is also a sweeter variety that is stored in honey. Umeboshi are usually eaten in small quantities alongside quieter food items like rice. I told you they pack a punch.

Today, we’re using the more traditional umeboshi, and we’re only using one because, as I mentioned, they really pack a punch. They are very salty and sour, so a light hand pays off. You can buy them whole or as a paste. I like to buy them whole because I like to eat them straight from the jar. If you’ve never had an umeboshi, think of them as you would an olive. They are quite salty, but because they are apricots, they do have a tart, fruity, and lightly floral quality. And their texture is wildly different from that of an olive. But if you add an umeboshi to any dressing or sauce, it will not need additional salt. I have made sauces inedibly salty in the past – don’t be like me.

The umeboshi mayo also features Kewpie mayonnaise, which is richer in flavor than conventional mayo because it contains more egg yolks. I also find it to be slightly sweeter, tangier, and more umami-rich. Kewpie mayo is worth seeking out because it is that good. But if you can’t track it down, don’t sweat it! Regular mayo will work just as well. Also, if you feel bad about investing in an entire bottle solely for a dipping sauce, don’t! Kewpie mayo has so many uses. I like using it in homemade spicy tuna rolls and egg salad. I’m serious, this mayo is perfect for egg salad sandwiches. 

When the chicken is done marinating, it’s time to bread it and fry it. One of the things I like most about making this Salt and Vinegar Chicken Karaage is how low-key the breading is. It’s two-thirds of a cup of cornstarch and a teaspoon of white pepper. That’s it! And the white pepper is optional. I love the pepper here, but you could easily get away without it. Once the chicken is coated in the starch, heat the oil to 340°F and fry the chicken pieces until they’re golden on both sides. You will have to work in batches. When the chicken is golden, transfer it to a plate lined with paper towels and keep warm in a low oven.

Today, I’ve presented the karaage on a bed of shaved cabbage with Umeboshi mayo on the side for dipping. I would call this a shareable appetizer format. But while I was testing this recipe, I also enjoyed the karaage in a rice bowl with shaved cabbage and the umeboshi mayo drizzled on top. Add a little sesame seeds and your hot sauce, and you’ve got yourself a tidy little meal. And I can confirm, this karaage is good hot and cold, so there’s no need to fear leftovers. If you’re not a cold chicken fan, are you okay? I’m just kidding! It’s totally cool if you’re not a cold fried chicken fan – the karaage can be very nicely revived in an air fryer. I bravely tested it out, so you don’t have to. 

And that’s everything you need to know about this Salt and Vinegar Chicken Karaage with Umeboshi Mayo! This could be a dinner for two or a starter for four. But no matter how you choose to serve it, it is slam-dunk delicious!

Enjoy!