Save Crispy Japanese-style fried chicken bites tossed in a tangy-sweet chili glaze make a delicious treat for any occasion. This karaage recipe delivers juicy chicken coated in a flavorful marinade and finished with a sticky, vibrant sauce.
I first tried karaage at a small izakaya in Tokyo, where the balance of sweet glaze and crunchy coating stole the show. Ever since, it's become a favorite for gatherings with friends—everyone loves those addictively crisp bites!
Ingredients
- Chicken: 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- Marinade: 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin, 2 tsp grated ginger, 2 cloves garlic (minced), 1 tsp sesame oil
- Coating: 1 cup potato starch (or cornstarch), 1/2 cup all-purpose flour
- Sweet Chili Glaze: 3 tbsp sweet chili sauce, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp rice vinegar, 1/2 tsp toasted sesame seeds (optional)
- For Frying & Garnish: Vegetable oil, for deep frying. Lemon wedges, for serving. Thinly sliced green onions, for garnish (optional)
Instructions
- Marinate chicken:
- Combine soy sauce, sake, mirin, grated ginger, garlic, and sesame oil in a bowl. Add chicken and mix well. Marinate at least 15 minutes (up to 1 hour).
- Prepare coating:
- Mix potato starch and flour in a shallow dish.
- Heat oil:
- Heat vegetable oil in a deep pan or fryer to 170°C (340°F).
- Coat chicken:
- Remove chicken from marinade, let excess drip off. Dredge each piece in the starch-flour mixture, shaking off excess.
- Fry chicken:
- Fry chicken in batches for 4, 5 minutes until golden and crisp. Drain on wire rack or paper towels.
- Make glaze:
- Combine sweet chili sauce, soy sauce, honey, and rice vinegar in a small saucepan. Warm over low heat and stir until slightly thickened (about 1, 2 minutes).
- Toss and finish:
- Toss fried chicken in glaze until evenly coated. Sprinkle with sesame seeds and green onions if desired. Serve hot with lemon wedges.
Save This karaage recipe always sparks joy at our family dinners, especially when little hands reach for the crispiest pieces. It's equally popular as a weeknight treat or party snack—a true crowd-pleaser.
Required Tools
You'll need mixing bowls, a deep frying pan or electric fryer, tongs or slotted spoon, wire rack or paper towels, a small saucepan, and measuring spoons for perfect results.
Allergen Information
Contains soy (soy sauce), gluten (soy sauce, flour), and sesame. Always check product labels for allergens and look for gluten-free versions of sauces if needed.
Nutritional Information
Per serving: Calories 410, Total Fat 19 g, Carbohydrates 37 g, Protein 25 g
Save Serve fresh and hot for maximum crunch. This karaage is sure to become your new favorite for gatherings and family meals!
Recipe Guide
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works, but chicken thighs offer a juicier and more tender result due to higher fat content.
- → What can I use instead of potato starch?
Cornstarch is a suitable substitute if potato starch is unavailable. Both create a light, crispy coating.
- → How do I make the chicken extra crispy?
Double-frying is key: fry once at a lower temperature, let cool, then fry again hotter for a crunchier finish.
- → Is this dish gluten-free?
Use gluten-free soy sauce, flour, and sweet chili sauce. Always check product labels for allergens.
- → Can the glaze be made spicier?
Absolutely. Add chili flakes or extra hot sauce to the glaze for more heat, adjusting to taste.