Spicy Chicken Karaage

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Chicken Karaage with Sweet Chili Sauce | JustOneCookbook.com

My family loves Chicken Karaage and I often try to make different variations of it. As I love Thai food and sweet chili sauce is definitely one of my favorite condiments, this recipe was created.

The sauce can be a little bit spicy for small children, so I serve the karaage to my kids first and then I coat the karaage with sweet chili sauce for my husband and myself. Once you start eating this dish, it’s hard to stop… I hope you enjoy this dish as much as we do!

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Fried Chicken with Chili Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 2 Tbsp. sake
  • 2 Tbsp. soy sauce
  • ½ tsp. grated ginger
  • 5 skinless & boneless organic chicken thighs (1 package from Costco), rinsed, pat dry, cut into small pieces
  • 1 ½ cup corn starch (more or less)
  • 2+ cups oil for deep frying (I use Canola oil)
  • 2 green onions, chopped
  • 3 Tbsp. cilantro, stems discarded and chopped
Sauce
Instructions
  1. In a medium bowl, combine sake, soy sauce and ginger, and marinate the chicken in it. Keep in the fridge for 30 minutes.
  2. Heat oil in a wok over medium high heat. Prepare corn starch in a small bowl.
  3. When the oil is hot (Tip: You put a chopstick in the oil and when you see the bubbles around it, it’s ready!), dredge a piece of chicken in corn starch. Make sure chicken is all covered by the corn starch so when you put the chicken into the wok, oil won’t splatter. Place 5-8 chicken slowly into the wok. Do not crowd the wok.
  4. Deep fry the chicken over medium to medium high heat for about 6-8 minutes. If the chicken gets brown too quickly, take it out and lower the heat a little bit and put it back in. You want to make sure inside the chicken is cooked through.
  5. When the chicken is cooked and nicely brown, take it out from oil and place it on paper towel. Repeat this process until all the chicken is done.
  6. In a frying pan, combine the sauce ingredients, green onions, and cilantro and mix over medium heat. When the sauce is bubbling, add the chicken and coat well with the sauce. Garnish with cilantro and Serve immediately.
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

 

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  1. Tina

    I’ve had the fortune of tasting this dish. It is every bit as delicious as you could imagine. Nami is Food-Network worthy in my opinion!

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  2. Kimberly Honeck

    Hi Nami,

    Was this one of the dishes that you made for our team sushi dinner?

    If this is the one it’s my favorite!!!!!!

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  3. My second favorite appetizer — again, only have it when dining out. I think it’s the deep-frying. Nice touch to pair it with sweet chili sauce. I can’t believe you posted every day in January… Brava! And congratulations on your new blog.

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    • Thanks Manju! Well, since January was my first month I started, I wanted to have some contents so people become interested and would keep coming back. Right now I have accumulated quite amount of posts, so I’m thinking of posting everyday…but you must know how overwhelming it can be, on top of maintaining the blog and all. We’ll see. 3 posts a week is comfortable though. :-)

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  4. I’m crazy in love with karaage. mixing it up with sweet chilli sauce is a brilliant idea. My boy is gonna be stalking your site soon and pointing everything that he wants me to cook… which could be everything on your blog!

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    • Hey Amy! I’ll be posting regular Karaage recipe soon, too. This sweet chili sauce is in fact, a brilliant idea. It’s so good and everyone loves it. I like sweet chili sauce so much that one day I just added. My husband prefers sauce on the side so Karaage is still crunchy. Enjoy!

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    • Hi Elaine! You don’t need water. You just need to prepare about 1 ½ cup of corn starch (powder) in a bowl. Then take out the chicken from the marinade and dredge in the corn starch right before you deep fry them. :-)

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  5. Hi Nami! :) Oh my gosh, these look so good! I wish I’m having this for lunch today. Yum! Your pictures are absolutely stunning and mouth watering. Just visiting your blog is making me hungry lol :)

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