Korean Spicy Karaage Recipe

Cut chicken thighs into 1½–2 inch bite-sized pieces. Pat dry with paper towels.

In a mixing bowl, whisk together soy sauce (3 tbs), mirin, rice wine, sesame oil, grated ginger, minced garlic (2 cloves), 1 tsp salt and ½ tsp black pepper.

Add chicken to the marinade, toss to coat thoroughly, cover and refrigerate for 20–30 minutes (or up to 2 hours). Remove chicken from fridge 10 minutes before frying to take the chill off.

In a shallow bowl, combine potato starch (1 cup), all-purpose flour (¼ cup), baking powder and ½ tsp salt. Whisk to blend.

Add 2 tablespoons cold water to the dry mix and stir briefly to create a slightly clumpy coating — the small lumps help yield a crisp exterior. Keep the coating dry until just before frying.

Working in batches, remove marinated chicken pieces, shake off excess marinade, then dredge and toss each piece in the starch-flour mix so they are evenly coated. For extra crispness, press coating onto the chicken with your fingers.

Pour oil into a deep pot or heavy-bottomed pan to a depth of about 2 inches and heat to 340°F (170°C). If you don't have a thermometer, test by dropping a pinch of coating into the oil — it should sizzle steadily and rise slowly.

Fry chicken in small batches (do not overcrowd) for 4–5 minutes per batch, until outside is golden and crisp and internal temperature reaches 165°F (74°C). Turn pieces halfway through for even browning.

Use a slotted spoon to transfer fried chicken to a wire rack set over a baking sheet to drain. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining chicken.

Whisk together gochujang (3 tbs), honey (1.5 tbs), soy sauce (1 tsp), rice vinegar (1 tsp), minced garlic (1 clove) and toasted sesame oil (½ tsp). Add 1 tablespoon warm water to loosen to a saucy consistency.

Taste and adjust: add a little more honey for sweetness, or ½ tsp more rice vinegar for brightness. Set aside warm or at room temperature.

In a small bowl combine mayonnaise (½ cup), minced garlic (1 clove), lime juice (1 tsp), ¼ tsp salt and a pinch of black pepper. Stir until smooth and refrigerate until ready to serve.

Place hot fried chicken in a large bowl. Spoon the gochujang sauce over the chicken (use 2–3 tbs sauce per serving or to taste) and toss gently to coat — reserve a little sauce for drizzling if you like a glossy finish.

Transfer coated chicken to a serving plate. Drizzle or dot garlic mayo over the chicken or serve on the side for dipping.

Garnish with sliced scallions, toasted sesame seeds and lime wedges. Serve immediately, squeezing lime over the chicken just before eating for brightness.