Chicken Karaage

Golden, Juicy, and So Worth It

Sometimes, nothing hits the spot like bite-sized, juicy karaage (Japanese boneless fried chicken). It’s the perfect companion to a cold beer or a highball, and honestly, who can resist that crispy, tender texture? So, I decided to give it a try at home.

Now, I’ll admit - deep frying can be a little intimidating for some people, but trust me, it’s so worth it. The magic of crispy chicken combined with that juicy tenderness is something you have to experience yourself. I decided to make two versions: the classic karaage and a Korean-style soy garlic version with a deliciously sweet-savory glaze. Both turned out incredibly juicy and crispy, just as you’d expect from your favorite restaurant!

If you’ve never tried karaage before, imagine crispy, golden-brown pieces of chicken that are juicy on the inside, tender and flavorful, and the perfect snack to pair with a cold drink.

The best part? Making it at home means you can customize the flavor to your liking and eat as much as you want without paying restaurant prices.

Karaage is a fantastic dish because it’s so versatile. You can serve it with a variety of sides or enjoy it on its own. I personally love to serve it with some fresh greens and a light dipping sauce, but you can also pair it with rice for a complete meal. Whether you’re making it for a special occasion or just for a casual dinner at home, it’s a crowd-pleaser that will always leave people coming back for more.

Ingredients

• Boneless chicken thighs (the best for tenderness)
• All-purpose flour
• 3 tbsp water (to create the perfect batter)
• 3 tbsp soy sauce (for that savory depth)
• 1 tbsp sugar (just enough to balance the salt)
• 2 tbsp honey (adds a subtle sweetness)
• 1 tbsp minced garlic (adds bold flavor)
• A small piece of butter (for the glaze)

How to make it

1. Start by cutting the chicken thighs into bite-sized pieces. (Pro tip: Soak them in milk for about 20 minutes to help remove any gamey smell and make the meat even more tender!) This step is optional, but it really does make a difference in the final texture and flavor of the chicken.

2. Season the chicken generously with salt and pepper. (If you used milk, be sure to drain it before seasoning!) This helps enhance the natural flavors of the chicken, and the seasoning also ensures that each piece of chicken has a perfect base flavor.

3. Prepare a light batter by mixing 1 cup of flour with just enough water to create a consistency that isn’t too runny. You want the batter to coat the chicken without dripping off too much. This gives the chicken that perfect crispy texture when fried.

4. Heat up oil in a deep pan. Once the oil is nice and hot (around 350°F or 175°C), fry the chicken until it turns golden brown and crispy. Make sure not to overcrowd the pan, as that can lower the oil temperature and make the chicken soggy instead of crispy. Fry in batches if necessary.

Once the chicken is done, remove it from the oil and let it rest on a paper towel-lined plate to drain any excess oil. This helps keep it crispy.

For the Soy Garlic Glaze

While the chicken is frying, it’s time to prepare the soy garlic glaze. This glaze adds an irresistible savory-sweet layer of flavor that takes the karaage to the next level.

1. In a small bowl, mix together:
   • 3 tbsp soy sauce – for that deep, umami flavor
   • 3 tbsp water – to dilute and balance the soy sauce
   • 1 tbsp sugar – to add sweetness and balance out the saltiness
   • 2 tbsp honey – for extra sweetness and richness
   • 1 tbsp minced garlic – for that bold, garlicky kick
   • A small piece of butter – for a silky, smooth finish to the glaze

2. Pour the sauce into a small pan and bring it to a light boil over medium heat. Allow it to simmer for a couple of minutes so the sauce can thicken up slightly. Once it’s done, toss in the freshly fried chicken and coat each piece evenly 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. The glaze adds a perfect layer of flavor that complements the crispy exterior and tender interior of the chicken.

Pairing with Drinks

We originally planned to enjoy our chicken karaage with a cold lager, but since we didn’t have any, 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. The warmth of the whiskey balanced the soy and ginger flavors, making for an unexpectedly 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 cause burns!

This dish is perfect for any gathering or just when you’re craving something crispy, savory, and satisfying at home. Serve it with your favorite sides or enjoy it on its own. You won’t regret it! Try this recipe next time you want to indulge in something both comforting and exciting.