Fiery Chicken Karaage (Japanese Fried Chicken) with Chili Sauce

Hot chicken karaageI just love spicy starters made from boneless chicken. Today, we're going to make a much popular Japanese fried chicken preparation which is a ideal entry for your cocktail party. Apart from getting the taste from a flavorful batter base, a sprinkle of fiery and hot chili sauce adds the required punch to complete the recipe. For best results, take thigh meat chunks. You can experiment with the chili bean sauce to make your very own variant. I always make extra servings of this lip-smacking recipe. If thigh meat chunks are not available you can take breast meat too but make sure you do not overcook or burn the pieces. So, let's quickly prepare our ingredients to make the spicy fried chicken.

Hot chicken karaage
Fiery Chicken Karaage (Japanese Fried Chicken) with Chili Sauce

Fried chicken karaage with chili sauce

Savor these hot and spicy fried chicken chunks coated with a flavorful and crispy batter you can relish with your favorite cocktail to liven up the taste buds.

Preparation Time: 45 minutes
Cooking time: 10 minutes
Servings: 4

    Chicken Karaage Ingredients
  • 500 gm boneless chicken thigh chunks
  • 2 tsp sake or Chinese rice wine
  • 1-1/2 tbsp dark soy sauce
  • 1 tsp fresh ginger juice
  • 1 tsp oyster sauce
  • 1 cup corn starch
  • 1/2 tsp red chili flakes (optional)
  • salt to taste
  • few spoonfuls of chicken stock (if needed)
  • canola oil for deep frying
  • Hot Chili Sauce Ingredients
  • 10 to 12 red bird's eye chilies (finely minced)
  • 1 tsp peanut oil
  • 1/2 tsp dark rice vinegar
  • 1/2 tsp yellow rice wine
  • pinch of sugar
  • 1/2 tsp light soy sauce


  1. Stir fry minced bird's eye chilies in peanut oil for about 2 minutes in a nonstick frying pan.
  2. Add rest of the ingredients and stir for another two minutes or till the sugar melts down.
  3. Quickly pulse in a bender for half a minute. Add a bit of water to get the desired consistency.
  4. Keep this hot and fiery sauce aside in a small bowl.
  5. Take a large bowl and add chicken thigh chunks in it.
  6. Add all the ingredients in it except canola oil.
  7. If needed, you can add a spoonful of chicken stock to get enough liquid for the batter base.
  8. Apply the flavorful and spicy batter well on the thigh pieces with your hands.
  9. Seal the bowl with aluminum foil and keep aside for 30 minutes.
  10. Heat canola oil in a deep frying pan with a temperature of about 175 °C.
  11. Fry all the chicken pieces in batches for about 2-1/2 minutes and place them on a grill to let the oil drip down in the tray.
  12. Increase the flame and heat the oil up to 190 °C.
  13. Transfer the friend chicken chunks again in the oil and quickly fry for about half a minute.
  14. Take them out on a paper towel to remove excess oil.
  15. Sprinkle hot and fiery chili sauce on top of the crisp and hot chicken pieces.
  16. Serve hot with your favorite cocktail.