Save It Crispy Japanese-style fried chicken bites, tossed in a tangy-sweet chili glaze. Perfect as a snack, appetizer, or part of a main meal.
I first tasted karaage during a trip to Osaka, and it was love at first bite. Making this at home brings back delicious memories, especially because the sweet chili glaze adds a fun twist everyone enjoys.
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 (optional, garnish)
Instructions
- Marinate Chicken:
- Combine soy sauce, sake, mirin, grated ginger, garlic, and sesame oil in a bowl. Add chicken pieces, mix well, and marinate for at least 15 minutes (up to 1 hour).
- Prepare Coating:
- Mix potato starch and all-purpose flour in a shallow dish.
- Heat Oil:
- Heat vegetable oil in a deep pan or fryer to 170°C (340°F).
- Dredge Chicken:
- Remove marinated chicken and allow excess marinade to drip off. Thoroughly coat each piece in the starch-flour mixture, shaking off excess.
- Frying:
- Fry chicken in batches for about 4 to 5 minutes until golden and crisp. Drain on a wire rack or paper towel-lined plate.
- Prepare Glaze:
- In a small saucepan, combine sweet chili sauce, soy sauce, honey, and rice vinegar. Warm over low heat, stirring until thickened slightly, about 1 to 2 minutes.
- Toss & Garnish:
- Toss fried chicken in the glaze to coat evenly. Sprinkle with sesame seeds and green onions if desired.
- Serve:
- Enjoy hot with lemon wedges on the side.
Save It My family always requests this karaage for movie nights and gatherings, and we love adding extra lemon or green onions for extra zest.
Required Tools
Mixing bowls, deep frying pan or electric fryer, tongs or slotted spoon, wire rack or paper towels, saucepan, measuring spoons
Allergen Information
Contains soy (soy sauce), gluten (soy sauce, flour), and sesame. Use gluten-free certified sauces and ingredients if needed, and always check ingredient labels for allergies.
Nutritional Information
Calories (per serving): 410. Total Fat: 19 g. Carbohydrates: 37 g. Protein: 25 g.
Save It A crunchy coating and sweet-savory glaze make this karaage unforgettable. Enjoy with friends or family for an authentic Japanese treat.
Recipe FAQs
- → How do I achieve extra crispy chicken bites?
Double-frying the chicken—first at a lower temperature, then a quick blast at higher heat—ensures maximum crunch while keeping the inside juicy.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works, but chicken thighs yield a juicier and more flavorful result due to their higher fat content.
- → What can I serve alongside this dish?
Lemon wedges and thinly sliced green onions complement the flavors. Pair with steamed rice, pickled vegetables, or a light salad.
- → Is it possible to make this dish gluten-free?
Use gluten-free soy sauce and flour substitutes, and check labels on all sauces to ensure they meet dietary requirements.
- → How spicy is the sweet chili glaze?
The glaze is mildly spicy and tangy. Add chili flakes or extra chili sauce if you prefer more heat.
- → Can I air fry instead of deep frying?
Yes, air frying is possible. Arrange coated chicken pieces in a single layer and spray lightly with oil, then cook until golden and crisp.