Chicken Karaage

Golden, Juicy, and So Worth It

Sometimes, bite-sized—like juicy, karaage (Japanese boneless fried chicken ) that goes perfectly with a cold beer or a highball. So I decided to try making it at home.

Okay, deep frying can be a little intimidating, but trust me—it’s so worth it. I made two versions: the classic karaage and a Korean-style soy garlic version with a sweet-savory glaze.

Ingredients

• Boneless chicken thighs
• All-purpose flour
• 3 tbsp water
• 3 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp honey
• 1 tbsp minced garlic
• A small piece of butter

How to make it

1. Cut the chicken thighs into bite-sized pieces. (If you soak them in milk for about 20 minutes, it helps get rid of any gamey smell and makes the meat extra tender!)

2. Season the chicken with plenty of salt and pepper. (If you used milk, be sure to drain it first!)

3. Make a light batter by mixing 1 cup of flour with just enough water so it’s not too runny.

4. Heat up some oil in a deep pan. Once it’s nice and hot, fry the chicken until golden and crispy.

For the soy garlic glaze

1. In a small bowl, mix together:

• • 3 tbsp soy sauce
• • 3 tbsp water
• • 1 tbsp sugar
• • 2 tbsp honey
• • 1 tbsp minced garlic
• • A small piece of butter

2. Pour the sauce into a pan and bring it to a light boil. Then toss in the freshly fried chicken and coat it well with the glaze.

Yes, deep frying can be a bit of a hassle, but honestly, there’s nothing like that first bite of crispy, juicy chicken right out of the oil.

Pairing with drinks

We originally planned to enjoy our chicken karaage with a cold lager, but with none on hand, we reached for a bottle of bourbon whiskey instead—and we were pleasantly surprised. The rich, slightly sweet notes of the bourbon paired beautifully with the crispy, savory chicken. Its warmth balanced the soy and ginger flavors in the marinade, making for a surprisingly satisfying combination. If you’re out of beer, don’t hesitate to try this pairing—you might just discover a new favorite.

Just be extra careful when frying—especially if there’s any water near the oil, since it can splatter and burn you!

Give it a try next time you’re craving something savory and satisfying at home. You won’t regret it!