Japanese Karaage Sweet Chili (Printable Version)

Crunchy fried chicken bites with tangy-sweet chili glaze. A flavorful Japanese-inspired starter or main course.

# What You'll Need:

→ Chicken

01 - 1 pound 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 freshly 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

→ For Frying & Garnish

15 - Vegetable oil, for deep frying
16 - Lemon wedges, for serving
17 - Thinly sliced green onions, optional, for garnish

# Steps to Follow:

01 - Combine soy sauce, sake, mirin, grated ginger, garlic, and sesame oil in a mixing bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 15 minutes, or up to 1 hour for more flavor.
02 - In a shallow dish, whisk together potato starch and all-purpose flour until evenly blended.
03 - Fill a deep frying pan or electric fryer with vegetable oil, ensuring enough depth to submerge the chicken. Heat oil to 340°F.
04 - Remove chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece in the starch-flour mixture, pressing lightly to adhere and shake off any excess.
05 - Carefully fry coated chicken in batches for 4 to 5 minutes per batch, or until evenly golden and crisp. Transfer to a wire rack or a plate lined with paper towels to drain excess oil.
06 - In a small saucepan over low heat, combine sweet chili sauce, soy sauce, honey, and rice vinegar. Stir until the glaze is slightly thickened, about 1 to 2 minutes.
07 - Place the fried chicken into a large bowl. Pour the warm glaze over the chicken and toss gently until each piece is well coated. Sprinkle with sesame seeds and green onions if using.
08 - Transfer glazed chicken bites to a platter and garnish with lemon wedges. Serve immediately while hot.

# Additional Tips::

01 -
  • Crispy and juicy texture in every bite
  • Coats each piece in a tangy homemade glaze
  • Ready in under an hour with simple steps
  • A hit with both kids and adults thanks to its not-too-spicy flavor
02 -
  • High in protein makes a satisfying main dish
  • Can be adapted for gluten-free diets with a few swaps
  • Best enjoyed fresh and hot right after glazing
03 -
  • Cut all chicken pieces to a uniform size for consistent cooking
  • A digital thermometer is your friend when frying for perfect crunchy results
  • Letting the chicken rest briefly before the final toss in glaze keeps the coating amazingly crisp
  • I learned the hard way not to skip squeezing fresh lemon over just before serving It makes every bite pop with brightness

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