Crunchy chicken bites tossed in sweet chili glaze. Tangy, savory, and perfect for snacking or sharing.
# What You'll Need:
→ Chicken
01 - 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sake
04 - 1 tablespoon mirin
05 - 2 teaspoons grated ginger
06 - 2 cloves garlic, minced
07 - 1 teaspoon sesame oil
→ Coating
08 - 1 cup potato starch or cornstarch
09 - 1/2 cup all-purpose flour
→ Sweet Chili Glaze
10 - 3 tablespoons sweet chili sauce
11 - 1 tablespoon soy sauce
12 - 1 tablespoon honey
13 - 1 teaspoon rice vinegar
14 - 1/2 teaspoon toasted sesame seeds, optional
→ Frying & Garnish
15 - Vegetable oil for deep frying
16 - Lemon wedges for serving
17 - Thinly sliced green onions for garnish, optional
# Directions:
01 - In a mixing bowl, combine the soy sauce, sake, mirin, grated ginger, garlic, and sesame oil. Add the chicken pieces and toss thoroughly to coat. Allow to marinate for at least 15 minutes, or up to 1 hour for deeper flavor.
02 - In a shallow dish, blend the potato starch with the all-purpose flour until well combined.
03 - Pour enough vegetable oil into a deep frying pan or electric fryer to submerge the chicken. Heat the oil to 340°F.
04 - Remove chicken from the marinade and let any excess drip off. Dredge each piece in the starch-flour mixture so it is fully coated, shaking off the excess.
05 - Working in batches, fry the coated chicken pieces for 4 to 5 minutes until golden and crispy. Transfer the fried chicken to a wire rack or plate lined with paper towels to drain.
06 - In a small saucepan over low heat, stir together sweet chili sauce, soy sauce, honey, and rice vinegar. Warm for about 1 to 2 minutes, stirring often, until slightly thickened.
07 - Toss the freshly fried chicken in the warm glaze until evenly coated. Garnish with toasted sesame seeds and sliced green onions if desired.
08 - Arrange the glazed karaage hot on a serving plate. Provide lemon wedges on the side and serve immediately.
