I made this karaage for today's dinner.My husband and I love it!I didn't use sake and used all purpose flour instead of potato starch.It came out so tasty and crunchy.Thanks cooking with dog! :)
Brenda Ariesty Kusumasari Try using the starch next time, it will be closer in texture, lightly crisped. I used corn starch as I didn't have any potatoe starch but it's still better than flour, much lighter, just like in Japan.🇯🇵
This two step deep-frying method will help avoid undercooking the inside and also overcooking the outside so you can easily make the delicious karaage! :)
The double-frying technique is really smart - which is also commonly used in cooking french fries so the fries would be rly crispy outside but moist inside. Definitely making this when I have the time during weekends.
In Japan, pre-bottled sauces like sukiyaki sauce or shogayaki sauce are available :) These types of sauces save your time but they often contain some food additives.
Hello, I´m from German, and I never had anything to do with Japan, but since i started watching your Videos I´m so fascinated with the Kitchen and I hope I can go there sometimes. I tried manny of your dishes and the result wasn´t that bad but i would love to see how good they are from a real Japanese Chef! Thank you so much that you showed me a different style in cocking! Best wishes from German!
I've been doing this, but I always pan-seared it instead of deep-frying with potato starch. Good idea though... really loved how she took out the meat to readjust the temp. Once the coating is formed, the cooking inside accelerates and it's so easy to overcook unless this step is taken. Kudos.
I make this all the time as this recipe IS THE BEST...no sake, no problem use a little vodka as it doesn't change the taste & works well. Discovered this by accident.
Kezz2762 You are right. Any clear, drinkable spirits work besides sake. Cooking is all about being spontaneous and working smart. Ingredients are replaceable, techniques are not.
Norma Jean Salvacion Yes you can ! I used corn starch I had, it turned out delicious, very close in taste. I lived in Japan and remember the taste. I wouldn't recommend flour, it will be to thick of a layer, chunky and just not right. The whole point with the starch, it becomes lightly crisped.
LOVE the music on this video!! Thank you Chef and Francis for this great recipe! And for advising kitchen chopsticks its a wonderful way to feel the food while cooking better than a tongs or other utensil can.
Don't bother looking for another way to make karaage. I've tried other channels methods/techniques and none of them turned as good nor as easy to make as this one. The only problem is that it never reaches the lunchbox since its so good and we eat it all on the same night.
Question ma'am (and everyone). if i can't find potato starch.. what is the best substitute? all purpose flour, or corn starch? Much obliged, thank you >_
To check if the outside firms up, gently touch the chicken using the tip of chopsticks :) How long it takes for the batter to firm up depends on the oil temperature.
Hey guys, just want to share with you that I used white wine instead of Sake and wheat flour instead of corn starch and the result was yummy!!! Moreover the 2 times methods you can also leave the chicken in the pan (do not need to remove them to increase the temperature), after the chickens are slightly brown increase the heat to high....cook for a while then they will be crispy ;) enjoy cooking!!!!
Kamuttawan Lekchaum Have you tried karaage in Japan? The whole point is to make the chicken LIGHTLY crisped. That's why starch is used, not flour. So you basically created your own yummy dish but It's not karaage then.
Fathiya al khaira Just left it out. All this time when i am cooking, omitting the sake only result in very minimal, negligent change. In this kind of recipe, the Japanese use it mostly to remove fishy smell of the ingredients. FYI, whatscookingamerica.net/Q-A/AlcoholCooking.htm and whatscookingamerica.net/alcoholsub.htm I hope that helps
Fathiya al khaira yes in some recipe. i dunno whether this based on fact or just housewives tale but my japanese friends attribute sake for "removing bad odor", "tenderizing", and "making things for crispy". To be honest, i only know the last one to be a fact, since alcohol do hinder gluten forming in a batter. In my opinion, almost most sake usage is negligible. (i was "naughty" back in the days and i did cook with sake), Its like japanese holy trinity of shoyu-mirin-sake. Personally, omitting sake never a problem for me, its mirin that is troublesome. mirin gave that shiny look to a dish, something i can't replicate with just sugar water.
Fathiya al khaira honey, sugar can be changed, or just don't use it as Dimas Akbar-san said. Actually Many Japanese comment in the other videos, she really tends to use sake, I agree with them. I guess she prefers more compounded and sweet taste. But I don't put sake on it because it is not my taste. Ginger and garlic can remove fishy smell off it is enough for me. She makes so many beautiful dishes, I really respect her, and appreciate it for introducing Japanese dishes to foreigners. But I gotta say this is her own way, so we don't have to follow all of her way.
+Fathiya al khaira I am just curious: The Islam reproves the consumption of alcohol or the alcoholic drinks altogether? What I mean is: Even if you use sake, after the cooking, all the alcohol that was present evaporates so only the 'essence' of the ferment remains, It is still frowned upon even like that?
I'd been watching a few kara-age videos and although the marinade is roughly the same, the cooking methods vary. I like this 2 deep-frying method; it is like Science!
It helps browning faster if you do let it cool down. I've done this almost a hundred times and I always get the end result. Same with tempura. The batter should be really cold so that when you fry it, it puffs up and floats. Another trick to making tempura is adding baking powder in it if you don't have self-rising flour.
Japanese cuisine is so delicious with so many favourite dishes, this karaage chicken being my number one, along with sashimi. So healthy, tasty, quick and simple. I always whip this up when friends visit. They think I’m amazing. All Credit to ‘Cooking with Dog’ thank you 🙏
This was great and delicious! I love how the cute dog is SO well-behaved, just staring at the wonderful cook eat the chicken karaage. I hope the dog got some! :)
My cat Mojo and I love watching you! Thank you so much for making such easy to follow videos - I was never a very good cook until I found this channel.
I made it this morning. I had three thighs I just had to use up. I executed the recipe from memory, so I forgot to add sesame oil. But it made a great breakfast and now I have three small bentos for the rest of the week. I will make this again!
This is always my go to channel when I need to decompress and feel happy. Farewell dear Francis.
I made this karaage for today's dinner.My husband and I love it!I didn't use sake and used all purpose flour instead of potato starch.It came out so tasty and crunchy.Thanks cooking with dog! :)
Brenda Ariesty Kusumasari
Use corn starch for lighter and crispier texture! ^^
Brenda Ariesty Kusumasari Try using the starch next time, it will be closer in texture, lightly crisped. I used corn starch as I didn't have any potatoe starch but it's still better than flour, much lighter, just like in Japan.🇯🇵
@@sibr4111 If you can't find any potato starch, sweet potato starch is a good alternative.
This two step deep-frying method will help avoid undercooking the inside and also overcooking the outside so you can easily make the delicious karaage! :)
seems tasty but I have a problem I can't find Potato Starch. Can I use Corn Starch?
+-+ i love this
Rob Higuera Yes. You can use corn starch instead of the potato starch :)
Thank you!
this is like healthy fried chicken
The quick but loving gaze between Francis and Chef 4:20
I've made this recipe twice now, IT'S SO GOOD. The double-frying method is key to making the fried chicken come out perfectly
Corn starch can be used instead of the potato starch for the karaage recipe :)
Skinless chicken can be used for the karaage :)
5:33 Francis is literally like, "Gimmie that chicken now!"
何時も解りやすい日本の家庭料理の作り方有難う御座います
体、お大事に、コレからも料理のレシピ沢山教えてください。
Francis you are the best
Juicy Karaage No. 1!
i just tried this last night its so delicious! thank you. i just love japanese meals.
I just made this. It was so delicious. I had skinless chicken thigh but it still worked. Thank you for the recipe.
yayy i was waiting for a kara-age recipe! one of my favorite japanese dishes ever.
Francis was nodding along when chef put the chicken in her mouth! So cute!
4:21 Francis so cute.
I loved this recipe!! Thanks!
The double-frying technique is really smart - which is also commonly used in cooking french fries so the fries would be rly crispy outside but moist inside. Definitely making this when I have the time during weekends.
Acabei de fazer. Ficou perfeito!
Obrigadaaaaa
In Japan, pre-bottled sauces like sukiyaki sauce or shogayaki sauce are available :) These types of sauces save your time but they often contain some food additives.
It seems in Japan they season food with sake or wine. In my country, they season vodka/beer with food.
Sake and wine is used to soften the meat and add sweetness
Hahaha, U mean that they drink a lot and just make food as a snack?
The self control of this dog is gigantic. Also, great recype!
i already try this and the taste is so yummy
I can't get enough of this channel. I plan on making several of chef's recipes!
D'awww she is so cute when she whispers "delicious" or "yummy" (gah I'm not fluent) after eating! I love your channel! Keep being wonderful!
Yep, oishi means delicious and she is the cutest lady ever!
Hello, I´m from German, and I never had anything to do with Japan, but since i started watching your Videos I´m so fascinated with the Kitchen and I hope I can go there sometimes. I tried manny of your dishes and the result wasn´t that bad but i would love to see how good they are from a real Japanese Chef! Thank you so much that you showed me a different style in cocking! Best wishes from German!
I'm sorry there are so many rude people on youtube. I LOVE your videos!
Cassandra Huffman everyone is being nice..........
In a non-joke way I really love Francis' voice. It's sincerely an adorable voice.
I've been doing this, but I always pan-seared it instead of deep-frying with potato starch. Good idea though... really loved how she took out the meat to readjust the temp. Once the coating is formed, the cooking inside accelerates and it's so easy to overcook unless this step is taken. Kudos.
Then you haven't been cooking karaage :p
I make this all the time as this recipe IS THE BEST...no sake, no problem use a little vodka as it doesn't change the taste & works well. Discovered this by accident.
you know that sake is there only for the flavour and not the alcohol content? Rice vinegar would be a far better alternative.
Mangostani rice vinegar adds extra acidity which I don't like, but thank you...I've also used a little mirin & I found that it works well too
Kezz2762 You are right. Any clear, drinkable spirits work besides sake. Cooking is all about being spontaneous and working smart. Ingredients are replaceable, techniques are not.
Never never never watch cooking with dog in the midnight!!! STARVING!!!
i watch this because of Shokugeki no soma episode 17!
Me too! Hahahaha
So much same hahaha xD
Same lol
Sakurai Sensei Me too!
Sakurai Sensei same........
I make this all the time and bring it to work for lunch. My co-workers always want some too, it's so delicious! Domo, Chef-Sensei!
gonna make it this weekend hehe
i did this today and the flavor of the ginger with the chicken is amazing!!!! Long life to Francis, love you
can I use cornstarch instead of potatostarch?
of course, you can.
even all purpose flour
Although if we're still talking about this, I would say the potato starch has a much more pleasant taste than corn starch.
Norma Jean Salvacion Yes you can ! I used corn starch I had, it turned out delicious, very close in taste. I lived in Japan and remember the taste. I wouldn't recommend flour, it will be to thick of a layer, chunky and just not right. The whole point with the starch, it becomes lightly crisped.
Chef always looks like she's having fun when she makes food
And then it makes me happy too :)
Mosuya karaage best kaarage
Regular vegetable oil is OK for deep-frying the karaage :) Sake and wine taste different so Chef recommends using the sake.
cornstarch will make the outside like a tortilla chip. the potato starch will make it more like a light potato chip. way better
LOVE the music on this video!!
Thank you Chef and Francis for this great recipe! And for advising kitchen chopsticks its a wonderful way to feel the food while cooking better than a tongs or other utensil can.
Don't bother looking for another way to make karaage. I've tried other channels methods/techniques and none of them turned as good nor as easy to make as this one. The only problem is that it never reaches the lunchbox since its so good and we eat it all on the same night.
Louis looks like he can't wait to leap into the karaage! Louis, I agree! Looks delicious!
Question ma'am (and everyone). if i can't find potato starch.. what is the best substitute? all purpose flour, or corn starch?
Much obliged, thank you >_
Dimas Akbar you can also use corn starch instead of potato starch..i recommend you to double coating the starch to get extra crispy texture.:-)
farah ho
i see. what do you mean by double coating btw? coat with flour then coat with flour again? (am not familiar with such trick, sorry mate :p)
yes....:-)
farah ho
okay, thank you ma'am :D
u r welcome :-)
To check if the outside firms up, gently touch the chicken using the tip of chopsticks :) How long it takes for the batter to firm up depends on the oil temperature.
anyone here cause of shokugeki no soma?
Nathan Yang everyone!
Nathan Yang Me
Me XD
Me too!!!
Nathan Yang yo :V
Sake is an essential ingredient for Japanese cooking and it will bring out umami (旨味), savory taste :)
Love your video! and the cute dog too :)
Francis is like "Give me some chicken!" at the end when Chef is eating :D So adorable!
food wars all the way (y)
😌😌😌😌😌😌
Well I’m here because of Miya from hanjo tv
Juicy karaage number 1# wow!
Always amazed at how chef handles those chopsticks so easily!
Hey guys, just want to share with you that I used white wine instead of Sake and wheat flour instead of corn starch and the result was yummy!!! Moreover the 2 times methods you can also leave the chicken in the pan (do not need to remove them to increase the temperature), after the chickens are slightly brown increase the heat to high....cook for a while then they will be crispy ;) enjoy cooking!!!!
Double frying makes it more crispy and less likely to become soggy/soft easily
Kamuttawan Lekchaum Have you tried karaage in Japan? The whole point is to make the chicken LIGHTLY crisped. That's why starch is used, not flour. So you basically created your own yummy dish but It's not karaage then.
This is the same technique used with french fries, it is a two step frying. It looks so good I will try it out immediately.
Hey there.. i'm a islamic,i can't consume sake,with what i should change the sake? :)
Fathiya al khaira Just left it out. All this time when i am cooking, omitting the sake only result in very minimal, negligent change. In this kind of recipe, the Japanese use it mostly to remove fishy smell of the ingredients.
FYI, whatscookingamerica.net/Q-A/AlcoholCooking.htm and whatscookingamerica.net/alcoholsub.htm
I hope that helps
so,sake use for remove fishy smell?
like lime?
Fathiya al khaira
yes in some recipe.
i dunno whether this based on fact or just housewives tale but my japanese friends attribute sake for "removing bad odor", "tenderizing", and "making things for crispy". To be honest, i only know the last one to be a fact, since alcohol do hinder gluten forming in a batter.
In my opinion, almost most sake usage is negligible. (i was "naughty" back in the days and i did cook with sake), Its like japanese holy trinity of shoyu-mirin-sake.
Personally, omitting sake never a problem for me, its mirin that is troublesome. mirin gave that shiny look to a dish, something i can't replicate with just sugar water.
Fathiya al khaira honey, sugar can be changed, or just don't use it as Dimas Akbar-san said. Actually Many Japanese comment in the other videos, she really tends to use sake, I agree with them. I guess she prefers more compounded and sweet taste. But I don't put sake on it because it is not my taste. Ginger and garlic can remove fishy smell off it is enough for me.
She makes so many beautiful dishes, I really respect her, and appreciate it for introducing Japanese dishes to foreigners. But I gotta say this is her own way, so we don't have to follow all of her way.
+Fathiya al khaira I am just curious: The Islam reproves the consumption of alcohol or the alcoholic drinks altogether? What I mean is: Even if you use sake, after the cooking, all the alcohol that was present evaporates so only the 'essence' of the ferment remains, It is still frowned upon even like that?
The seasoned chicken can be stored in the fridge for half a day but add the potato starch just before deep-frying :)
soma yukihiraaaaaaaaaaaa
this is by far my fave thing ive ever watched them cook. i cant wait to try it
the faces she makes making my day everytime
丁寧な下ごしらえが美味しさの秘密ですね。
I'm glad you're feeling better! You look so healthy. Thank you for continuing to make videos!
she makes it look so simple, so one of these day I'm going to try It out. Looks so yummy.
just finished cooking these, and there are absolutely delicious.
I'd been watching a few kara-age videos and although the marinade is roughly the same, the cooking methods vary. I like this 2 deep-frying method; it is like Science!
Watching this (Again!) in March 2022. I miss Francis!
Since i come to japan i started to cook japanese food your videos helped me a lot i am thankful for you
I love it when Francis goes all Zen!
The frying sound is so satisfying
my name is francis too and i made karage today, really yummy~!
Thank you for the tip on cooking at the low and high temperatures. I always had problems with undercooked chicken on the inside.
It helps browning faster if you do let it cool down. I've done this almost a hundred times and I always get the end result. Same with tempura. The batter should be really cold so that when you fry it, it puffs up and floats. Another trick to making tempura is adding baking powder in it if you don't have self-rising flour.
Chef & Francis are too adorable.
私もピリッと辛いの好きで以前はキムチの汁に漬け込んだこともありました。いろんな風にアレンジできるので飽きないんでしょうね(^^) シェフ
i love watching chef cooking with the chopsticks its epic
I used to live in Japan and this made me realize just how much I miss karaage! D: Karaage soba was my favorite!
I
Awesome recipe. Cooked this for the kids today and they loved it. A keeper.
This weekend I will try to make this....looks very delicious.
i really love it when she sneak peek to the dog 4:20
Right when i was thinking about what to make for dinner! Can't wait to try this out!
Just wanted to take the time out to say I love your videos and watch every one of them! Arigato gozaimasu!
唐揚げ大好きなので、見ているだけで食べた気がしました☆フランシスもいつものようにおりこうですね^^シェフの元気なお姿を拝見できてとっても嬉しいです☆ごちそうさまでした^^
Miss you Francis, you hàd been a lovely part of my childhood,
おぉ this is the best karaage recipe I've seen so far, ありがとう！
あまり家で揚げ物はしないけど、これみたら作りたくなりました！ 次回のきつねうどんもおいしそう♥
Japanese cuisine is so delicious with so many favourite dishes, this karaage chicken being my number one, along with sashimi. So healthy, tasty, quick and simple. I always whip this up when friends visit. They think I’m amazing. All Credit to ‘Cooking with Dog’ thank you 🙏
awesome method of frying chicken. I learned a lot and this will add to my recipe book.☺
Nice frying technique! A perfect balance!
No need to cool the chicken pieces before deep-frying them again at a high temperature :)
Still the best. ❤
Squid karaage are also delicious! Avoid overcooking them so that the texture will be tender :)
Tried it cooking this and it was delicious. I'm gonna make it again when I get time. Thanks chef!
I'm at the waiting time for my karaage to absorb all the seasoning. I'm so excited~
chef's skin looks so nice today~!
thank you for making chicken karaage today, ive been wanting to learn how to make some for my bf
This was great and delicious! I love how the cute dog is SO well-behaved, just staring at the wonderful cook eat the chicken karaage. I hope the dog got some! :)
+GodConsciousness Fried food is a no-no for dogs
My cat Mojo and I love watching you! Thank you so much for making such easy to follow videos - I was never a very good cook until I found this channel.
I've made this before, but this method seems so much easier than how I've done it. Thank you Chef :)
The chicken is seasoned well so the karaage is delicious without any sauce :)
This is sensational & the sauce is so tasty....love the dog too, thank you for posting this great recipe
Just tried this recipe. It's really yummy. I don't have to go to any restaurant and be disappointed after anymore! Thanks for this video clip. :)
I made it this morning. I had three thighs I just had to use up. I executed the recipe from memory, so I forgot to add sesame oil. But it made a great breakfast and now I have three small bentos for the rest of the week. I will make this again!
Looks delicious and simple to prepare. Looking forward to udon noodles