Start by cutting the chicken thighs into small, bite-sized pieces. Season the chicken with salt, pepper, garlic purée, ginger purée, caster sugar, light soy sauce, and rice wine vinegar. Cover and refrigerate for at least 2 hours.

Once marinated, take the chicken out and coat it in potato starch, tossing gently. Let it sit for about 10 minutes.

In a heavy-duty pan, heat vegetable oil over medium-high heat until it shimmers, about 5 minutes. Test with a small piece of chicken.

Carefully add the coated chicken pieces to the hot oil in a single layer. Fry for about 7 minutes until golden brown.

While chicken cools, prepare the dipping sauce by mixing mayonnaise and sriracha in a bowl. Adjust the spice level to taste.

Serve your crispy Chicken Karaage immediately with the dipping sauce, enjoying the crunchy texture.