Tokyo Heat … I Am Hot Honey Chicken Karaage with Pickled Ginger Slaw

Welcome to Japan, where tradition meets umami and now, a little heat.

We’re putting a hot twist on a street food classic: Chicken Karaage, but not as you know it.

This isn’t your average soy-ginger marinade. We’re kicking it up with I Am Hot Honey layering in smoky paprika, wasabi, chilli and Manuka magic into crispy golden bites. Served with a side of tangy pickled ginger slaw, this dish is a trip to Tokyo in one mouthful.

🇯🇵 I Am Hot Honey Karaage Recipe

Ingredients:

For the chicken:

• 500g boneless chicken thighs, cut into bite-size chunks
• 2 tbsp soy sauce
• 1 tbsp sake or mirin
• 1 tbsp I Am Hot Honey
• 1 tsp grated ginger
• 2 cloves garlic, crushed
• ½ tsp sesame oil
• ½ cup potato starch or cornflour (for coating)
• Oil for frying

For the slaw:

• 1 cup finely shredded cabbage
• ½ cup grated carrot
• 1 tbsp pickled ginger, finely sliced
• 1 tbsp rice vinegar
• ½ tbsp sesame oil
• Salt to taste

🧑🍳 Directions:

1. Marinate the chicken in soy sauce, sake, I Am Hot Honey, ginger, garlic, and sesame oil. Let it soak for at least 30 minutes (or overnight if you’re living dangerously).
2. Meanwhile, toss the slaw ingredients together and let it chill while the flavours marry.
3. Coat chicken pieces in potato starch just before frying.
4. Fry it hot — shallow or deep fry until crispy and golden. Drain on a rack.
5. Drizzle extra I Am Hot Honey over the hot chicken for that final Tokyo Heat glow.
6. Serve on a plate with slaw on the side, a wedge of lemon, and chopsticks if you’re feeling authentic.

🐝 Why it works:

Japanese fried chicken is known for its crunch and flavour, but this version is bold, sweet, and fiery thanks to the unexpected addition of I Am Hot Honey. It’s the type of fusion food that feels familiar and disruptive at once. Just like us.

From the buzzing bees of New Zealand to the neon alleys of Tokyo … this is global flavour, redefined.

Repeat after me: I. Am. Hot. Honey.