Chicken Karaage with Spicy Mayo and Pickled Daikon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy Japanese-style fried chicken marinated in soy and ginger, crisped to perfection and served with a creamy spicy mayo and tangy pickled daikon radish for balance. This Japanese recipe, ready in about 55 minutes, pairs boneless chicken thighs, soy sauce, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 4 Japanese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 2 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 minced garlic cloves, and 1 tbsp sake. Add 1 lb bite-sized chicken thigh pieces, stir to coat, and marinate for 30 minutes in the fridge.
  2. Step 2: Meanwhile, prepare the pickled daikon by mixing 1 cup thinly sliced daikon radish with 1/4 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt. Let sit at room temperature for at least 20 minutes.
  3. Step 3: Heat about 3 cups vegetable oil in a deep pot to 350°F (175°C) for frying.
  4. Step 4: Drain chicken pieces from marinade and dredge in 1/2 cup potato starch, shaking off excess. Fry in batches for 4-5 minutes until golden brown and cooked through. Drain on paper towels.
  5. Step 5: Mix 1/4 cup mayonnaise with 1 tbsp sriracha to make spicy mayo.
  6. Step 6: Serve the chicken karaage hot with a side of pickled daikon and a small bowl of spicy mayo for dipping.

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