Last night was homemade chicken karaage night! I’m curious… who amongst us are purists that prefer the breading’s unadulterated sesame flavor, and who loves to take a dip in their favorite sauce?

26 comments

1. For the record I am a very saucy guy, I love condiments and like to keep a nice variety on hand to enjoy with various dishes.

   In the case of karaage, I’ve tried the following and think they work quite well:

   – Kewpie mayo spiked with a few generous dashes of shichimi
   – Ponzu
   – Chick-fil-A sauce, I mean it’s made for chicken 😉
   – Curry ketchup, I only recently got hooked on this stuff so now I’m putting it on everything
   – Fry sauce, seems natural since it compliments all manner of deep friend salty things

   I would really like to hear what other sauces my fellow fans of karaage enjoy, or if you have a killer breading recipe that really brings the sesame let’s hear about that too!

2. I eat some of it plain and some dipped in sauce or curry salt. A squeeze of lemon is always good.

3. I shio and tare on them.

4. Sesame? I don’t think I’ve ever had that. Is that an American thing? I’ve had plenty of plates of karaage in Japan and most of em came with lemon and/or a dollop of kewpie (sometimes sprinkled with shichimi).

5. louisiana hot sauce

6. Lemon 🍋 🍋 🍋

7. My family likes to use a few drops of ponzu on karaage.

8. Hey can you please share your recipe for this? Your chicken looks very good

9. Lil bit of lemon juice. Maybe the occasional mayo. Otherwise, nah. Love it as is.

10. “Breading”? “Sesame”? No breadcrumbs or sesame involved in a karaage recipe. Looks like the typical cornstarch coating.

11. Is karashi considered a sauce? That’s what I like as a condiment.

12. I like oroshi ponzu on top 🤤

13. I guess I’m weird cause as I’ve gotten older I’m less Likely to dip Anything I much prefer to either have something purely as is or a sauce needs to be poured over

14. Cook chicken karaage weekly. I’ve never seen a recipe with sesame in it.

    My prefered flour at the moment is sweet potato starch. I double or triple fry.

15. Looks like you have enough to do both. But since when is it sesame? Although it sounds good.

    I like to have a piece first plain, then squeeze lemon and dip in mayo. Then decide which one I like better.

16. No dip

17. I LOVE curry powder in the breading, and lots of ginger. And I’m a purest but squeeze of lemon and dip in Kewpie mayo is a must.

18. If it’s made well, just straight up.

    Unfortunately, as the responses from this post indicate, many people don’t know to marinate in the shoyu/sesame marinade before frying.

    But man I love that flavour.

19. You have to mix a dip with Japanese hot mustard and soy sauce, then dip the karaage in. It is sooo good.

20. I like both. Also awesome with a kombu tsukudani mayo

21. I like the juice.

22. I like ketchup flavored

23. Mouth watering

24. I like dipping them in dumpling sauce + Mayo

25. All karaage is great, though if I have the option I do like adding a little something. Lemon goes nicely. But my favorite is the negipon karaage from Menya Ultra in San Diego (though they have other locations as well): karaage topped with ponzu, mayo, and a ton of green onion 🤤

26. I like either a little soy sauce drizzle or just squeezing on some lemon