Caramel Karaage Recipe

Prep chicken

Trim excess fat from the chicken thighs and cut into 1.5-inch bite-sized pieces. Pat pieces dry with paper towels.

Marinate

In a bowl combine soy sauce, mirin, sake, grated ginger, grated garlic, kosher salt and black pepper. Add chicken, toss to coat, cover and marinate in the refrigerator for 30 minutes to 1 hour (minimum 30 minutes).

While the chicken marinates, whisk together potato starch, flour and baking powder in a shallow bowl or tray. Set aside. The higher ratio of starch yields crispier karaage.

Heat oil in a heavy-bottomed pot or deep pan to 340°F (170°C). If you do not have a thermometer, heat until a small cube of bread browns in about 60–90 seconds.

Dredge a few pieces of marinated chicken in the starch mixture, shaking off excess. Do not overcrowd. Carefully lower into the oil and fry for 4–5 minutes until golden and cooked through. Remove to a wire rack or paper towel-lined tray to drain. Repeat in batches.

Increase oil temperature to 375°F (190°C) for a second fry. Return the chicken to the oil for a quick second fry, 45–60 seconds, to crisp the exterior. Drain and keep warm.

Make caramel base

In a medium skillet or saucepan set over medium heat, combine granulated sugar and 2 tablespoons water. Stir gently just to combine (do not splash sugar on sides). Let the sugar dissolve and simmer without stirring until it turns an amber/golden brown, about 6–8 minutes. Watch closely to avoid burning.

Deglaze & season

As soon as the caramel reaches color, carefully add soy sauce, rice vinegar, mirin and dashi/chicken stock — the mixture will bubble vigorously. Stir with a heatproof spatula until smooth.

Finish sauce

Reduce heat to low and simmer 1–2 minutes to slightly thicken. Stir in butter until melted and glossy. Remove from heat and whisk in toasted sesame oil and crushed red pepper flakes (if using). Taste and adjust: add a pinch of salt if needed or a splash more vinegar for brightness.

Place the hot fried karaage in the skillet with the caramel sauce (off heat) and toss gently to coat each piece evenly. Alternatively, spoon the sauce over individual pieces on a serving platter.

Transfer to a serving plate, sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lemon wedges on the side for squeezing over the chicken.

Notes: Serve hot for best texture. Leftover sauce can be refrigerated for up to 3 days; reheat gently before tossing with chicken.