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Thai Chicken Karaage

Course Appetizer, Side Dish, Snack
Cuisine Thai
Keyword chicken
Total Time 1 hour 20 minutes
Servings 4
Author Cherry on My Sundae



  • 2 lbs chicken thigh boneless, skinless, cut into 1 inch pieces
  • ½ cup water
  • ½ cup sugar
  • ½ cup white vinegar
  • ¼ cup fish sauce
  • 3 cloves garlic finely chopped
  • 1 Thai chili finely chopped


  • ½ cup sweet Thai chili sauce
  • 1 tablespoon fish sauce
  • ¼ cup white vinegar
  • ¼ cup sugar
  • 2 cloves garlic finely chopped
  • 1 Thai chili finely chopped

Remaining ingredients

  • 1 cup potato starch
  • Canola or vegetable oil for frying
  • ¼ cup fresh cilantro leaves picked, for garnish


  • Prepare the marinade for the chicken. Whisk together ½ cup water with ½ cup sugar until sugar dissolves. Add remaining ingredients (vinegar, fish sauce, garlic, chili). Add chicken and stir to coat. Marinate for 1 hour.
  • Meanwhile, prepare sauce. Combine chili sauce, fish sauce, vinegar, sugar, garlic, with Thai chili in a medium sauce pot. Bring to a simmer over medium heat and cook until the sauce has slightly thickened, about 3 minutes. Let cool.
  • Heat the frying oil to 350 degrees F.
  • Remove chicken from the marinade, discarding the marinade. Toss chicken in potato starch, making sure to evenly coat all sides. Shake off excess potato starch.
  • Gently place some of the chicken pieces into the hot oil and fry until golden brown on all sides. Once the chicken is cooked, remove from oil and drain on a paper-towel-lined plate. Repeat with remaining chicken.
  • Pour half of the sauce on top of the chicken and toss to coat. Top with fresh cilantro and serve with remaining sauce on the side.