This Epic Karaage Chicken and Green Onion Waffles Recipe is Sweet, Spicy and Savoury

Prep Time
30 min
Cook Time
20 min
4 waffles

Inspired by Tokyo Hot Fried Chicken in Toronto, our Dining In spicy karaage chicken and green onion waffles features a quick and easy sesame-soy maple syrup and spicy mayo using a togarashi, a Japanese seven-spice blend you can find at most Asian supermarkets (if unavailable, you can substitute with a mixture of salt, chili powder and sesame seeds). Every bite is sweet, spicy and savoury, making for an exciting dish that can be eaten for brunch, lunch or dinner — and it’ll certainly impress anyone who tries it.

Related: Fantastic Fried Chicken Recipes

Like Philip and Mystique’s chicken and waffles recipe? Try their West Indian egg curry.



boneless, skinless chicken thighs
cup plus 1 Tbsp soy sauce, divided
Tbsp sake
large clove garlic, minced
tsp grated ginger
cup maple syrup
tsp plus 1 Tbsp sesame oil, divided
cup mayonnaise
Tbsp togarashi plus more for seasoning
1 ½
cups all-purpose flour
Tbsp baking powder
tsp salt
cup milk
green onions, thinly sliced plus more for garnish
cup potato starch
cup cooking oil
tsp pickled ginger


karaage chicken and waffles ingredients on countertop
Step 1

Pound chicken thighs to a ¼-inch thickness using a meat mallet or bottom of a metal sauce pan. Place them in a medium bowl and add ¼ cup soy sauce, sake, garlic and ginger. Mix to combine and marinate chicken for 20 to 40 minutes.

Step 2

Meanwhile, make the sesame-soy maple syrup by combining maple syrup, remaining soy sauce and 1 tsp sesame oil in a small bowl. Set aside until serving.

Step 3

Make spicy mayo by whisking together the mayonnaise and togarashi seasoning in a small bowl. Set aside until serving.

Step 4

In a small bowl, combine flour, baking powder and salt. In a medium bowl, whisk together eggs, milk and remaining sesame oil. Add the dry ingredients to the wet and whisk until smooth. Stir in sliced green onions and set aside.

Step 5

Once chicken is done marinating, add potato starch to a large bowl. Using tongs, transfer chicken to potato starch, shaking any excess marinade off the chicken. Toss until chicken is evenly coated in the starch.

Step 6

Heat cooking oil in a large skillet on medium-high. Once the oil is hot, carefully lay chicken thighs, one at a time, in the oil and fry for 3 minutes per side or until golden and cooked through. Cook in 2 to 3 batches, ensuring not to crowd the pan. When finished, rest the chicken on a cooling rack and season with togarashi.

fried chicken on cooling rack
Step 7

Cook waffles in a waffle maker until golden brown.

Step 8

To assemble, lay a waffle on a medium plate. Arrange two chicken thighs overtop and drizzle generously in sesame soy maple syrup. Use a squeeze bottle (if available) to drizzle chicken with the spicy mayonnaise. Finish with pickled ginger and a sprinkling of green onions.

karaage chicken and waffles being plated on white plate

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