Warning: array_unique() expects parameter 1 to be array, null given in /home/justone/public_html/wp-includes/post-template.php on line 688
Easy Japanese Recipes

Chicken Karaage with Sweet Chili Sauce

Chicken Karaage with Sweet Chili Sauce Recipe | 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!

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on FacebookGoogle+Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Fried Chicken with Chili Sauce
Prep time
Cook time
Total time
Serves: 3-4
  • 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
  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.
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.


Posted in: Appetizers, Chicken, Easy Dinner Ideas

Leave a Comment

8 + = fourteen

  • Tina January 13, 2011, 8:31 pm

    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!

  • Nami January 13, 2011, 10:16 pm

    Thanks Tina! I’m glad you liked the dish. I enjoyed deep frying the chicken while chatting with you!

  • Kimberly Honeck January 18, 2011, 7:48 pm

    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!!!!!!

  • Nami January 18, 2011, 9:04 pm


    Yes! This is it. I promised I’ll cook it again for your birthday, and I will! :-)

  • manju April 4, 2011, 5:27 am

    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.

    • Nami April 4, 2011, 9:48 am

      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. :-)

  • tinytearoom April 21, 2011, 4:08 am

    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!

    • Nami April 21, 2011, 4:47 pm

      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!

  • Nami June 13, 2011, 9:36 pm

    Thanks Jill! Thai Sweet Chili sauce is very addicting and it goes well with deep fried food! :-)

  • Elaine August 26, 2011, 6:48 am

    hi wish to ask.. how much corn flour & water do i used to make into 1 ½ cup corn starch? thnks!

    • Nami August 26, 2011, 10:58 am

      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. :-)

      • Elaine August 27, 2011, 2:56 am

        hi thanks for your help!. By the way do you have recipe on Chawanmushi? thanks :)

  • JoAnn September 30, 2011, 10:52 pm

    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 :)

  • Jane April 3, 2013, 5:11 am


    May I know is there a difference if we use potato starch or corn starch?



  • May S December 12, 2013, 11:15 pm

    What do you serve with this dish? :)