Karaage Japanese Style Chicken

An easy Japanese-style fried chicken that the whole family will love.  Mitsukan Ponzu Sauce, sweet chili sauce, and ginger all create a wonderful marinade. After it has been dredged in potato starch and deep fried to a golden brown crust, the chicken is tossed in a mixture of sweet chili sauce, honey, and butter, and then served with white rice, asparagus, and sesame seeds.


2 whole chickens, cut into 10 pieces
1 1/4 cup MITSUKAN Ponzu Sauce
3/4 cup MITSUKAN Mirin Cooking Wine
1/2 cup Sake
1/4 cup MITSUKAN Rice Vinegar
2 Tbsp. fresh ginger, minced

8 Tbsp. butter, unsalted
2/3 cup sweet chili sauce
2 Tbsp. sriracha sauce
1 tsp. salt
3 Tbsp. MITSUKAN Rice Vinegar

2 cups potato starch
1/4 cup egg, scrambled
2 Tbsp. water, cold
Oil for frying


In a large bowl, combine chicken, Mitsukan Ponzu Sauce, Mitsukan Mirin Cooking Wine, sake, rice wine vinegar and fresh ginger and let marinate for at least 1 hour.

For the glaze, in sauce pot combine butter, sweet chili sauce, sriracha sauce, salt and rice wine vinegar and cook over medium heat until butter is melted. Reserve for the chicken.

Pre heat oil in heavy pot or pan to 325ºF to fry the chicken.  Remove chicken from marinade and pat dry. Dredge chicken pieces in potato starch until fully coated.  Shake off excess.  Dip in egg wash then dredge again in potato starch.  Immediately place in fryer and fry each piece until golden brown, about 10-11 minutes for the breast pieces and 8-9 minutes for the thighs and legs.

Once cooked, drain chicken on paper towels briefly, then coat in glaze.

  • Have your local butcher cut chicken into 10 pieces.  
  • They include the 2 legs, 2 thighs, 2 wings tips left on, and 4 breast pieces, each breast cut in half. 
  • Serve with sautéed asparagus and steamed white rice for a complete meal!


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Karaage Japanese Style Chicken
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