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Name: Memory Lane Chicken Karaage with Yuzu Dipping Sauce (Gluten-Free)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tbsp tamari (gluten-free soy sauce); 1 tbsp sake; 1 tbsp mirin; 2 tsp grated ginger; 2 cloves garlic, grated; 1 tsp sugar; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 3/4 cup potato starch (or cornstarch); Vegetable oil, for frying; 1/2 cup mayonnaise; 2 tbsp yuzu juice (or lemon juice if unavailable); 1 tsp honey; 1 tsp gluten-free Dijon mustard; 2 tbsp finely chopped scallions; Lemon wedges, for serving; Cooked short grain rice (gluten-free, such as sushi rice), for serving; Thinly sliced cucumber and carrot, for serving

Memory Lane Chicken Karaage with Yuzu Dipping Sauce (Gluten-Free)

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Inspired by the magic of family adventures and comfort found in the everyday, this gluten-free chicken karaage brings together Japanese street-food crunch with a California-bright yuzu dipping sauce. Each bite is a nod to the joy of shared meals, whether in a Tokyo market or at home after a long day. Crispy, juicy chicken is seasoned just right, and the tangy, creamy sauce cuts through richness—making this dish equally perfect for bustling gatherings and cozy nights in. Serve with rice and crisp veggies for a complete, memory-making meal.

Ingredients

Instructions

In a bowl, combine tamari, sake, mirin, ginger, garlic, sugar, salt, and pepper. Add chicken pieces and toss to coat. Marinate for 20 minutes while you prepare the sauce and sides.
Meanwhile, in a small bowl, whisk together mayonnaise, yuzu (or lemon) juice, honey, and Dijon mustard until smooth. Stir in scallions. Set aside.
Prepare a plate lined with paper towels. Pour vegetable oil into a heavy-bottomed skillet or pot to 1 inch depth and heat to 350°F/175°C.
Place potato starch in a shallow bowl. Dredge marinated chicken pieces in the starch, shaking off excess.
Fry chicken in batches (avoid crowding) until golden brown and crispy, about 4 minutes per batch, turning halfway. Transfer to paper towels to drain.
Taste a piece and adjust seasoning with a sprinkle of salt, if needed. (Taste and adjust constantly for best results.)
Serve karaage hot, family-style, with yuzu dipping sauce, lemon wedges, rice, and fresh cucumber and carrot slices for a refreshing contrast.