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–+ servings
image of chicken thighs potato starch soy sauce ginger sake ponzu cabbage slaw Kewpie mayo rice vinegar sesame oil honey sriracha scallions sesame seeds lemon yuzu kosho flour mirin in clear glass bowls and rustic brown wooden kitchen sets on a white marble kitchen counter under soft diffuse daylight
C. Motter Cindy

Japanese Fried Chicken Sandwich (Karaage) with Ponzu Slaw

This crispy karaage chicken sando features juicy fried chicken thighs coated in potato starch, marinated in savory ginger and soy, layered with tangy ponzu slaw on toasted brioche buns for a perfect fusion of comfort and brightness.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Karaage Chicken
  • 1.5 lbs chicken thighs boneless, skinless, trimmed and cut into 1 inch pieces
  • 1/4 cup soy sauce low sodium preferred
  • 2 tbsp sake or mirin, essential for flavor
  • 1 tbsp ginger fresh, grated
  • 1 clove garlic minced
  • 1 large egg
  • 1/2 cup potato starch critical for the crispy coating
  • vegetable oil for frying (canola, peanut, or grapeseed)
For the Ponzu Slaw
  • 4 cups cabbage slaw mix finely shredded (or 1 small head green cabbage, shredded)
  • 2 scallions thinly sliced
  • 1/4 cup ponzu sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey or maple syrup
  • 1/4 tsp salt
  • dash sesame seeds optional for garnish
For Assembly
  • 4 brioche buns toasted
  • 1/4 cup Kewpie mayo or regular mayo mixed with a squeeze of lemon juice
  • 1 tsp yuzu kosho optional, mixed into the mayo for spice
  • tomato thinly sliced, optional
  • pickles optional

Equipment

  • Medium bowl
  • Large bowl
  • Shallow plate
  • Sturdy pot or Dutch oven
  • Wire rack set over a baking sheet
  • Candy Thermometer
  • tongs

Method
 

Marinate the Chicken
  1. In a medium bowl, combine the cut chicken thighs with soy sauce, sake (or mirin), grated ginger, garlic, and the egg. Mix well until every piece is coated. Cover and refrigerate for a minimum of 30 minutes, but ideally 4 hours or overnight.
Prepare the Ponzu Slaw
  1. In a large bowl, whisk together the ponzu, rice vinegar, sesame oil, honey, and salt. Add the shredded cabbage slaw and sliced scallions. Toss gently to coat. Refrigerate until ready, ideally no more than an hour ahead.
Dredge the Chicken
  1. Pour the potato starch onto a shallow plate. One piece at a time, dredge the marinated chicken, pressing firmly to cover all surfaces. Shake off excess starch.
Heat the Oil
  1. In a sturdy pot or Dutch oven, pour about 2-3 inches of vegetable oil. Heat to 350°F (175°C) using a thermometer.
First Fry
  1. Carefully lower chicken pieces into the hot oil in batches, without overcrowding. Fry for 3-4 minutes until lightly golden and cooked through. Remove to wire rack over baking sheet.
Second Fry
  1. Increase oil to 375°F (190°C). Return chicken to oil for 60-90 seconds until golden brown and extra crunchy. Drain on rack.
Assemble
  1. Toast brioche buns. Spread Kewpie mayo (mixed with yuzu kosho if desired) on both halves. Pile chicken on bottom bun, top with ponzu slaw. Add tomato or pickles if desired. Close and serve immediately.

Nutrition

Calories: 650kcalCarbohydrates: 60gProtein: 35gFat: 25g

Notes

For best crispness, do not skip the double fry. Store components separately: karaage in fridge up to 3 days, slaw up to 24 hours dressed. Reheat chicken in oven at 375°F for 8-12 minutes. Substitute mirin for sake if needed, and ensure gluten-free soy if required.
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