# Components:
→ 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 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 for garnish (optional)
# Directions:
01 - Combine soy sauce, sake, mirin, grated ginger, minced garlic, and sesame oil in a large bowl. Add chicken pieces, turn to coat evenly, and marinate for at least 15 minutes or up to 1 hour for enhanced flavor.
02 - Mix potato starch and all-purpose flour together in a shallow dish to create an even coating mixture.
03 - Fill a deep frying pan or electric fryer with vegetable oil. Heat oil to 340°F (170°C), monitoring with a thermometer.
04 - Remove chicken from marinade and let excess liquid drain. Dredge each piece in the starch-flour mixture, coating thoroughly and shaking off any excess.
05 - Fry chicken in batches for 4 to 5 minutes, turning as needed, until golden brown and crisp. Transfer fried chicken to a wire rack or plate lined with paper towels to drain.
06 - Combine sweet chili sauce, soy sauce, honey, and rice vinegar in a small saucepan. Stir over low heat until slightly thickened, approximately 1 to 2 minutes.
07 - Toss the fried chicken pieces in the warm glaze until evenly coated. Sprinkle with toasted sesame seeds and sliced green onions if desired.
08 - Serve the karaage hot, accompanied by lemon wedges.
