I wrote down the instructions so you don’t have to… **How to Make Karaage (Japanese Fried Chicken)** **Key Takeaways:** • Use boneless, skinless chicken thighs • Moisten any dry patches of the coating before frying. **Ingredients:** • 1 TBSP fresh ginger, grated • 2 cloves of garlic, grated • 3 TBSP soy sauce • 2 TBSP sake or vermouth • ¾ tsp sugar • 1/8 tsp salt • 1.5 lbs. chicken thighs, boneless, skinless • 1.25 cups of potato starch or corn starch • 1 quart of vegetable oil **Directions:** 1. Make your marinade: whisk together ginger, garlic, soy sauce, sake, sugar and salt. 2. Trim fat off of thighs. 3. Cut thighs into 1”-1.5 inch strips (length of the short side). 4. Place chicken into marinade and marinate for 30 minutes. 5. Pick a strip of chicken, shake off excess liquid, place into starch and coat each piece individually. Place onto a baking sheet lines with parchment paper or foil. 6. Let the starch on the chicken hydrate while you heat your oil. 7. On medium-high heat, get your oil temperature up to 325°F in a pot. 8. Using a spoon and any leftover marinade, soak any dry patches of starch on your chicken. You want them to gel out completely. Dry patches are not desirable. 9. Using tongs, lower ½ the batch one piece at a time into the oil in a single layer. 10. Fry for 4-5 minutes. Check at about 4 minutes. 11. Fish out the pieces with a slotted spoon or other comparable tool, let drain and place onto a wire rack lined with paper towels. 12. Repeat for second batch. 13. Optional: a squeeze of lemon over the top just before serving. If you're using the TH-cam app on a phone or tablet, you can copy the recipe by opening the video on your phone or tablet's browser (Safari or Chrome), opening comments and copying the text from there. Paste it into your favorite note taking app. I use Google Keep.
I would like to thank you, I’m 57 years old I just made the best chicken in my life because of you ,thank you very much that will be the recipe I use till I die.
I made this for dinner. It is absolutely amazing! I love the crispiness of the outside and the tenderness on the inside. I tossed it in the wok with some orange sauce and oh my goodness, this is my new favorite way to fry chicken. That is for sharing!
My wife and I got hooked on America's Test Kitchen when we went on a cruise with Holland America. We had been on a couple before but skipped the activity. Never again. They have great recipes. (Wish that there was a Canadian Test Kitchen).
Actually, you want to avoid that. The coating should be dry for it to crisp up. Moistening the coating (after setting) will just make the outside soggier. I have no idea why she did that.
I made this a couple days ago. The result was fantastic. Crispy and full of flavor I was skeptical about the lemon but I was wrong perfectly matches. My favorite fried chicken now. Thanks!!!
Love your presentation. Have been watching you for years. I was totally glued from start to finish. Fried chicken is a winner for dinner anytime. The marinade sounds delicious. Thank you so much, anxious to try it and fry it. 🥰🐔
I've made this with both potato and corn starch 3X each and my family thinks the potato starch makes a difference and has a lot of flavor compared to corn starch which tastes just like corn starch. Either way it really is an awesome recipe that's more savory than regular fried chicken.
The truth iron chef are the people from American test kitchen. I never miss one episode even if it is repeated I learned to cook a lot just watching the show. Congratulations
Because more heat means more complex chemical reactions and oil is a much denser cooking medium than air, so it transfers more heat at the same temperature.
Ma'am, very nice, tasty looking recipe, I use a spoon to peel ginger/horseradish root as it works great, the thigh is my fave cut from the chix, no matter boneless, skinless, or both removed, I think it has the most flavor
My fave since I grew up with karaage. These days I shallow fry them though since I can't be bothered with deep frying and thighs are relatively flat. The texture isn't quite the same but it's still good. And the lemon just makes it pop. Ok, gotta make some this weekend.
Eh, honestly I just don't like to deal with leftover oil. When I shallow fry the leftover oil I can sop up with paper towels and toss. Just more convenient.
I tried to learn to make Karaage myself but had several failed attempts before I figured out the importance of letting the coating hydrate. Past me would have really needed to watch this video, but hopefully it can save someone else from failed Karaage!
Potato starch is katakuriko. In today's congestion at the port of LB/LA, yes it may be in short supply but it can be found. Much better than corn starch. Also, my mom used the back of her knife to easily scrape the skin off the ginger then used a traditional grating tray which captured the ginger juices.
Truth is, you cannot buy chicken this good! When I want Fried Chicken, you just got to make it yourself & thanks to ATK, everything they do is tested & is made so easy ! that you've just got to do it bc it's worth it!! & they are VERY FRUGAL & THEY ARE CONSIDERATELY TIME SENSITIVE to working people. ATK IS #1. PERIOD. 👍👍👍 PS. I live & was raised in Southern Fried Chicken South. 💖💖💖
To make ahead, would you recommend keeping the chicken in the marinade longer, or to keep the marinated and drained chicken in the fridge, or keeping the marinated, dredged chicken pieces in the fridge?
You can put the chicken in the marinade over night in the fridge. My wife does this all the time. I wouldn't keep the prepared chicken in the fridge by itself. I would think it would dry out. And definitely don't dredge the chicken in batter and leave it in the fridge. The chicken should go into the oil shortly after it's dredged. I would also recommend cutting the chicken into bite-sized pieces not strips. Most places in Japan do it this way so it can be picked up with chopsticks and popped into your mouth in one bite.
That looks absolutely delicious. I can even hear the crispiness when you take that bite. I think I'm going to try to make this soon. Thanks Bridget, another great job!
Simple recipe to do, the only things I'd change here are: 1. Slice those strips in half for true bite sized pieces as they are typically served 2. Good karaage needs to be double fried. Reheat the oil up to 375, dump it all in for a quick 30-60sec to drive off the surface moisture for extra crispness
Bridget, can karaage be used as a base for simple at home stir-fry? Like S&S or sesame chicken? It seems like it would be an easy way for replicating restaurant dishes. Prepare sauce and toss with the karaage.
The process is very similar to most American Chinese food recipes (eg. General Tso's). For the marinade, most opt for shaoxing wine / dry sherry instead of sake/vermouth. For the dredge, use 50%/50% mix of flour and corn starch. 100% corn starch is too crispy/crunchy, IMO, for a fresh stir fry. It might be a good next day leftover meal after softening. It's home cooking, so you can bend the rules and expectations some.
You’re almost guaranteed to find potato starch in an East Asian grocery store, particularly Chinese. You can find wheat starch, cornstarch, potato starch, tapioca starch all at Chinese grocery stores because they are common ingredients in Chinese cooking. Each starch type has somewhat different properties so if you can, don’t substitute.
I've made this a few times now, and my wife and I love it. The only difference when I make it is that I use a 1 1/2-2 lb. skinless chicken breast rather than the thighs. There's little or no fat to cut off, which saves time, and I can easily slice it into strips or nuggets, depending on what we want to eat. Thanks, Bridget, for doing this!
Put the ginger cut shavings in tea ball and it to your tea. Ginger is very heart healthy. Counterbalances that soy sauce sodium lol. Also cooks just fine in an air fryer. Again more heart healthy…,thanks for the marinade tips…,
Something I've seen other recipes do is 'double fry' the chicken. Rather than cooking them in one 5 minute sitting, the chicken is cooked until the exterior is more of a white brown, takes about a minute or two, taken out, left to dry for a moment, then put back in until golden brown. I've never tried a single fry batch though, and curious if the test kitchen chose this method because it tastes better, or because this is more accessible for people reasonably afraid of hot oil.
Great recipe. The only thing I would say is although some places in Japan will offer these bigger pieces of karaage most places cut the chicken into bite-sized pieces so they can be easily picked up with chopsticks and finished in one bite.
I watch a few vlogs from Japan of homecooking, noticing that fried foods are served in larger chunks, and picked up with chopsticks-- a bite is taken then returned to one's plate. I also note something astringent is part of the meal to serve a palate cleanser.
@@msr1116 yeah so like I said some places will serve karaage in larger pieces although it isn't as common as the smaller bite size portions. Also it can depend on the fried food. Katsu is usually fried as a cutlet and then cut into strips and will be eaten in a way like you describe. Source: my wife is Japanese and ,pre covid, I was going to Japan once a year since 2006.
I don't know about that vermouth substitution for sake (unless it's a vermouth that isn't infused). Any dry rice wine will do great, even the cheap stuff at the 99 Chinese mega mart. Don't use the expensive stuff or anything labeled "cooking". Many manufacturers will try to be "helpful" by adding things like salt to the wine at a markup, don't fall for it. A lot of Japanese recipes will add white sesame seeds to the coating before frying. I like to toss a little _shio koji_ into my marinade, along with some white pepper. This will alter the concentration of salt, so I would make the marinade as the recipe calls it, taste it before adding your chicken, and remember how salty it was. That way you can gauge how much to adjust the seasoning if you decide to customize the recipe.
Cooking wine is heavily salted so that it can't be used as a drink. And thus doesn't get the high tax that drinking wines get hit with. And yes, it's so salty that I prefer to pay more for the non cooking types. It can really throw a recipe off. It's much the same scenario of going to the hardware store to get ethanol. And they give you denatured alcohol. Alcohol taxes are something else. It's not particularly about being helpful.
Bridget you are the main reason I always watch and continue to for so many years. Would love to see her doing more recipes but it seems like Julia is on more than she is but I just skip over that part...
Just pause the video as it goes along to write down the notes for both ingredients and cooking steps. Otherwise, you subject yourself to being on another mailing list via the ATK website. This video’s description does contain the link you seek, if you are going to give them your email address.
So are they fried once for 8-10 minutes total OR fried once 4-5 minutes allowed to cool ; THEN put back in the hot oil and fried a SECOND time for another 4-5 minutes (for total 8-10 minutes)?
Didn't I hear her say the second batch was 8 minutes? So these numbers all depend on your oil, your chicken size, elevation from area level.... I would go by color, isn't that a more accurate way to double check doneness?
Kaarage seem to have piqued the interest of a lot of homecooks , mine too because it is a versatile dish . I used a portion to whip up orange chicken to please my son and his wife , just 😊made the orange sauce. 2 dishes in 1. I didn't mind deboning , the bones went to the soup pot.
Because the oil breaks down a little during the first batch and the chemicals created improve browning. It's why restaurants always add a little of the old oil back to the fryer when they change the oil.
@@sandrah7512 I agree, that's a fairly modest amount, but I have no way to dispose of 4 cups of used cooking oil in an ecologically-friendly way. A couple tablespoons, yes, but not 4 cups.
Kara-age can be seasoned with whatever you want, or even no seasoning at all. Tatsuta-age is just a recipe using heavier seasoning and a specific coating, while karaage encompasses a wider range of ingredients that can be used to season the food and for its coating. All tatsta-age are kara-age, but not all kara-age are tatsuta-age. So technically, she is making kara-age.
![[ENG]How to make Crispy Japanese Fried Chicken learn from the chef at Michelin Bib Gourmand store](/img/n.gif)
I wrote down the instructions so you don’t have to…
**How to Make Karaage (Japanese Fried Chicken)**
**Key Takeaways:**
• Use boneless, skinless chicken thighs
• Moisten any dry patches of the coating before frying.
**Ingredients:**
• 1 TBSP fresh ginger, grated
• 2 cloves of garlic, grated
• 3 TBSP soy sauce
• 2 TBSP sake or vermouth
• ¾ tsp sugar
• 1/8 tsp salt
• 1.5 lbs. chicken thighs, boneless, skinless
• 1.25 cups of potato starch or corn starch
• 1 quart of vegetable oil
**Directions:**
1. Make your marinade: whisk together ginger, garlic, soy sauce, sake, sugar and salt.
2. Trim fat off of thighs.
3. Cut thighs into 1”-1.5 inch strips (length of the short side).
4. Place chicken into marinade and marinate for 30 minutes.
5. Pick a strip of chicken, shake off excess liquid, place into starch and coat each piece individually. Place onto a baking sheet lines with parchment paper or foil.
6. Let the starch on the chicken hydrate while you heat your oil.
7. On medium-high heat, get your oil temperature up to 325°F in a pot.
8. Using a spoon and any leftover marinade, soak any dry patches of starch on your chicken. You want them to gel out completely. Dry patches are not desirable.
9. Using tongs, lower ½ the batch one piece at a time into the oil in a single layer.
10. Fry for 4-5 minutes. Check at about 4 minutes.
11. Fish out the pieces with a slotted spoon or other comparable tool, let drain and place onto a wire rack lined with paper towels.
12. Repeat for second batch.
13. Optional: a squeeze of lemon over the top just before serving.
If you're using the TH-cam app on a phone or tablet, you can copy the recipe by opening the video on your phone or tablet's browser (Safari or Chrome), opening comments and copying the text from there. Paste it into your favorite note taking app. I use Google Keep.
Thank you!!!!! 🥰 Now if only my printer worked...🥴
@@cheshirecat6518 I used Google Keep app to store all my recipes. Then, have my phone nearby while cooking.
@@PaulsTH-cam oh cool! I will look into that...thanks! Btw...are you on Pinterest?
This hero right here.
@@LA-bm5fu *raises hands above head and performs a champion's self-clasping handshake*
I would like to thank you, I’m 57 years old I just made the best chicken in my life because of you ,thank you very much that will be the recipe I use till I die.
I can't watch Bridget without becoming voraciously hungry. She is masterful.
I made this for dinner. It is absolutely amazing! I love the crispiness of the outside and the tenderness on the inside. I tossed it in the wok with some orange sauce and oh my goodness, this is my new favorite way to fry chicken. That is for sharing!
My wife and I got hooked on America's Test Kitchen when we went on a cruise with Holland America. We had been on a couple before but skipped the activity. Never again. They have great recipes. (Wish that there was a Canadian Test Kitchen).
I’m Canadian and the recipes work in Canada too!
@@joeoliva4415
LOL
I need to stop watching ATK in the middle of the night because its making me reaaaally hungry.
That is a hazard to this channel.
Thank you for the hint to moisten any dry patches. I’ve never seen that step in the countless fried chicken recipes I’ve made.
Actually, you want to avoid that. The coating should be dry for it to crisp up. Moistening the coating (after setting) will just make the outside soggier. I have no idea why she did that.
Made it today total perfection!!! Not only is it easy to make condiments not necessary. Well done 👍🏻.
I just love ATK. Informative, friendly, fun and not intimidating. Bravo.
I made this a couple days ago. The result was fantastic. Crispy and full of flavor I was skeptical about the lemon but I was wrong perfectly
matches. My favorite fried chicken now. Thanks!!!
i will try this soon!! looks amazing
Cannot get enough of this good stuff
Another great and easy recipe from ATK. Thanks!
Love your presentation. Have been watching you for years. I was totally glued from start to finish. Fried chicken is a winner for dinner anytime. The marinade sounds delicious. Thank you so much, anxious to try it and fry it. 🥰🐔
I've made this with both potato and corn starch 3X each and my family thinks the potato starch makes a difference and has a lot of flavor compared to corn starch which tastes just like corn starch. Either way it really is an awesome recipe that's more savory than regular fried chicken.
The truth iron chef are the people from American test kitchen. I never miss one episode even if it is repeated I learned to cook a lot just watching the show. Congratulations
It looks so good! BTW, I use a grapefruit spoon to peel the ginger root.
why is anything fried so good
Because more heat means more complex chemical reactions and oil is a much denser cooking medium than air, so it transfers more heat at the same temperature.
Ma'am, very nice, tasty looking recipe, I use a spoon to peel ginger/horseradish root as it works great, the thigh is my fave cut from the chix, no matter boneless, skinless, or both removed, I think it has the most flavor
Thank you, Bridget, for this easy to follow recipe & so yummy, too!!
OMG YOU CAN FREEZE GARLIC CLOVES?! 🤯
My life has been, once again, changed for the better by ATK!
Thank you, Bridget!
The potency of garlic will significantly decrease if refrigerated, and especially so if frozen
Where I shop I can buy ready peeled ½lb vacuum wrapped garlic cloves, frozen. Absolute genius. And they seem totally unaffected by having been frozen.
@@flabble90 I'm surprised she didn't mention that
DON'T do it. Just put it in the frig crisper, in what ever it came in. If you are like me, it will be gone before you have to toss any of it.
She's right, this needs absolutely no condiment because the chicken is so incredibly well flavored. Brava!
My fave since I grew up with karaage. These days I shallow fry them though since I can't be bothered with deep frying and thighs are relatively flat. The texture isn't quite the same but it's still good. And the lemon just makes it pop. Ok, gotta make some this weekend.
Eh, honestly I just don't like to deal with leftover oil. When I shallow fry the leftover oil I can sop up with paper towels and toss. Just more convenient.
I tried to learn to make Karaage myself but had several failed attempts before I figured out the importance of letting the coating hydrate.
Past me would have really needed to watch this video, but hopefully it can save someone else from failed Karaage!
Great video!! Thank you Mme Lancaster ;) Best of wishes for this holiday season!!
Looks amazing! I would eat these with a chili sauce dip!
Would you like some cold beer to go with it?
Frank's Red Hot Sweet Chili sauce would be great with these.
Looks really good. U make Eve seem so easy.
Potato starch is katakuriko. In today's congestion at the port of LB/LA, yes it may be in short supply but it can be found. Much better than corn starch. Also, my mom used the back of her knife to easily scrape the skin off the ginger then used a traditional grating tray which captured the ginger juices.
Never heard of Japanese fried chicken before, I can already see that I like it!
Truth is, you cannot buy chicken this good! When I want Fried Chicken, you just got to make it yourself & thanks to ATK, everything they do is tested & is made so easy ! that you've just got to do it bc it's worth it!! & they are VERY FRUGAL & THEY ARE CONSIDERATELY TIME SENSITIVE to working people. ATK IS #1. PERIOD. 👍👍👍 PS. I live & was raised in Southern Fried Chicken South. 💖💖💖
I'm drooling.....
So glad I found you!! Loved that. Feeling peaceful. 💜
To make ahead, would you recommend keeping the chicken in the marinade longer, or to keep the marinated and drained chicken in the fridge, or keeping the marinated, dredged chicken pieces in the fridge?
You can put the chicken in the marinade over night in the fridge. My wife does this all the time. I wouldn't keep the prepared chicken in the fridge by itself. I would think it would dry out. And definitely don't dredge the chicken in batter and leave it in the fridge. The chicken should go into the oil shortly after it's dredged. I would also recommend cutting the chicken into bite-sized pieces not strips. Most places in Japan do it this way so it can be picked up with chopsticks and popped into your mouth in one bite.
My favorite cook show love it
This looks sooo delish I know this taste great thanks for sharing this recipe.😘😊
Looks easy and delicious.
Mix some chili paste with mayo to make a quick, easy dipping sauce. 😋
I like my Karaage with Kewpie Mayo, this recipe looks delicious. Good work!
Hey, what thermometer are you using....just trying to build my kitchen capability...and yes this video was awesome...
Man, this just makes me really hungry for some boneless fried chicken. I've always been a fan of Japanese cuisine! Thanks, Bridget!
That looks absolutely delicious. I can even hear the crispiness when you take that bite. I think I'm going to try to make this soon. Thanks Bridget, another great job!
Geat vid...Thank you, Ms. Bridget!
Made this for dinner tonight. Delicious 👍
Mouthwatering - ill have to do some shopping today
Simple recipe to do, the only things I'd change here are: 1. Slice those strips in half for true bite sized pieces as they are typically served 2. Good karaage needs to be double fried. Reheat the oil up to 375, dump it all in for a quick 30-60sec to drive off the surface moisture for extra crispness
Do you squeeze lemon on after the second fry?
@@patrickmarybethobrien8847 Personally I don't but feel free to. I'd eat it as is or dip in some simple Kewpie mayo.
Fantastic! TYVM!
Bridget, can karaage be used as a base for simple at home stir-fry? Like S&S or sesame chicken? It seems like it would be an easy way for replicating restaurant dishes. Prepare sauce and toss with the karaage.
If i could eat fried foods atm, i would. That sounds fantastic!
The process is very similar to most American Chinese food recipes (eg. General Tso's). For the marinade, most opt for shaoxing wine / dry sherry instead of sake/vermouth. For the dredge, use 50%/50% mix of flour and corn starch. 100% corn starch is too crispy/crunchy, IMO, for a fresh stir fry. It might be a good next day leftover meal after softening. It's home cooking, so you can bend the rules and expectations some.
@@MrKlarthums thanks for the insight!
You’re almost guaranteed to find potato starch in an East Asian grocery store, particularly Chinese. You can find wheat starch, cornstarch, potato starch, tapioca starch all at Chinese grocery stores because they are common ingredients in Chinese cooking. Each starch type has somewhat different properties so if you can, don’t substitute.
Can't wait to try it thanks
They look yummy!!!! Now I’m craving Japanese fried chicken…for breakfast after watching this at 6:20AM.🙄.!😂😂😂😂
Wow, I have to make these. 👍
You knocked this recipe right out of the part, it's so Crispy, it makes me want to eat chicken all the time 😍
So delicious and explicit, Bridget does it again.
Out of* the park*
@@jagerwayz5721 noted, thanks for the correction 😉
@@kcet1948 o yes she does
Merry Christmas and Happy New Year Sweetheart 🎉
Awesome! Finally Celiac friendly fried chicken. Thanks a million.
You all are the best .😘😊
How do you dispose of the oil afterwards?
i like this dish with lemon or rice wine vinegar and Japanese bbq sauce.
This is great. I have access to potato starch so this will great to try to make.
This dish has become a staple, my 11 yo demands it. Nice replacement for a certain irish sounding nugget...soy dip replaces ketchup too!
I've made this a few times now, and my wife and I love it. The only difference when I make it is that I use a 1 1/2-2 lb. skinless chicken breast rather than the thighs. There's little or no fat to cut off, which saves time, and I can easily slice it into strips or nuggets, depending on what we want to eat. Thanks, Bridget, for doing this!
Put the ginger cut shavings in tea ball and it to your tea. Ginger is very heart healthy. Counterbalances that soy sauce sodium lol. Also cooks just fine in an air fryer. Again more heart healthy…,thanks for the marinade tips…,
Something I've seen other recipes do is 'double fry' the chicken. Rather than cooking them in one 5 minute sitting, the chicken is cooked until the exterior is more of a white brown, takes about a minute or two, taken out, left to dry for a moment, then put back in until golden brown. I've never tried a single fry batch though, and curious if the test kitchen chose this method because it tastes better, or because this is more accessible for people reasonably afraid of hot oil.
What a great recipe! Can these be air fried?
Using a portable convection oven will produce results inferior to frying in oil.
@@getoffmydarnlawn "Can I use chicken breast and the microwave?"
It looks awesome❤ It must be yummy Keep in touch ❤You are so good chef ❤Thank you for sharing❤❤️stay connected😍
Great recipe. The only thing I would say is although some places in Japan will offer these bigger pieces of karaage most places cut the chicken into bite-sized pieces so they can be easily picked up with chopsticks and finished in one bite.
I watch a few vlogs from Japan of homecooking, noticing that fried foods are served in larger chunks, and picked up with chopsticks-- a bite is taken then returned to one's plate. I also note something astringent is part of the meal to serve a palate cleanser.
@@msr1116 yeah so like I said some places will serve karaage in larger pieces although it isn't as common as the smaller bite size portions. Also it can depend on the fried food. Katsu is usually fried as a cutlet and then cut into strips and will be eaten in a way like you describe.
Source: my wife is Japanese and ,pre covid, I was going to Japan once a year since 2006.
I don't know about that vermouth substitution for sake (unless it's a vermouth that isn't infused). Any dry rice wine will do great, even the cheap stuff at the 99 Chinese mega mart. Don't use the expensive stuff or anything labeled "cooking". Many manufacturers will try to be "helpful" by adding things like salt to the wine at a markup, don't fall for it.
A lot of Japanese recipes will add white sesame seeds to the coating before frying.
I like to toss a little _shio koji_ into my marinade, along with some white pepper. This will alter the concentration of salt, so I would make the marinade as the recipe calls it, taste it before adding your chicken, and remember how salty it was. That way you can gauge how much to adjust the seasoning if you decide to customize the recipe.
Cooking wine is heavily salted so that it can't be used as a drink. And thus doesn't get the high tax that drinking wines get hit with.
And yes, it's so salty that I prefer to pay more for the non cooking types. It can really throw a recipe off.
It's much the same scenario of going to the hardware store to get ethanol. And they give you denatured alcohol.
Alcohol taxes are something else.
It's not particularly about being helpful.
Any suggestions about using an airfryer instead of deep frying?
Yeah, don't do it. 😋
My fav fried chicken !
Bridget you are the main reason I always watch and continue to for so many years. Would love to see her doing more recipes but it seems like Julia is on more than she is but I just skip over that part...
Where do you publish your recipes? I would love to make this but I need a written recipe to follow along.
Just pause the video as it goes along to write down the notes for both ingredients and cooking steps. Otherwise, you subject yourself to being on another mailing list via the ATK website.
This video’s description does contain the link you seek, if you are going to give them your email address.
@@stevebabiak6997 thanks
My next "must make" meal. My kids love chicken fingers. Heck, we all do!
I never know what to do with the oil after deep frying, can you help by telling us what you do with it?
I use my rasp to grate fresh garlic. I find it easier than a press.
So are they fried once for 8-10 minutes total OR fried once 4-5 minutes allowed to cool ; THEN put back in the hot oil and fried a SECOND time for another 4-5 minutes (for total 8-10 minutes)?
Didn't I hear her say the second batch was 8 minutes? So these numbers all depend on your oil, your chicken size, elevation from area level.... I would go by color, isn't that a more accurate way to double check doneness?
Kaarage seem to have piqued the interest of a lot of homecooks , mine too because it is a versatile dish . I used a portion to whip up orange chicken to please my son and his wife , just 😊made the orange sauce. 2 dishes in 1.
I didn't mind deboning , the bones went to the soup pot.
whenever I fry anything, why is it the "second batch" always brown nicer?
Because the oil breaks down a little during the first batch and the chemicals created improve browning. It's why restaurants always add a little of the old oil back to the fryer when they change the oil.
OKAY, trying this tomorrow for dinner. I have celiac and using GF soy sauce, I think I can make this all GF, my cornstarch is GF. I can't wait to try!
Can you use potatoe starch in stead of corn starch?
My mouth is watering 😋
This looks really appealing, but I'm not a fan of deep-frying. Do you think it would work in a nonstick pan with just a little oil?
@@sandrah7512 I agree, that's a fairly modest amount, but I have no way to dispose of 4 cups of used cooking oil in an ecologically-friendly way. A couple tablespoons, yes, but not 4 cups.
Will this recipe still work if I sub out the chicken for molded gym socks?
2:27 Sweet or dry vermouth?
hello there nice video
I miss Bridget. I haven't seen any new videos with her in a while.
Ate that a few times with my sushi in a Bento box at some restaurants!
Yummy
you don't need to peel the ginger to grate it
If you don't want inedible peel, you do.
It's a habit people have fallen into, but if it's clean there's really no need to peel
@@geezermann7865 It would make no difference, as the grated garlic and ginger will remain in the bowl with the marinade.
@@barcham Yes, in this case that is right.
@@geezermann7865 Which is all we are discussing here.
Technically this is TATSUTA-AGE recipe since they are marinated. Traditional karaage is seasoned with just S&P.
Kara-age can be seasoned with whatever you want, or even no seasoning at all. Tatsuta-age is just a recipe using heavier seasoning and a specific coating, while karaage encompasses a wider range of ingredients that can be used to season the food and for its coating. All tatsta-age are kara-age, but not all kara-age are tatsuta-age. So technically, she is making kara-age.
Yum! I'm hungry
Life hack here, every time I order sushi Togo, I save the ginger they give me for cooking other meals!
can be used cassava starch??????
I’ll do it
ps Mom also used sesame oil and fried it up twice.
Kudos to pronouncing it correctly!
This is gluten free! Yay!
The rasp grater works….. grate 🥁
“The sound of bubbling meat and fat”. Haha! So funny!
Can i just use ginger garlic paste instead of grating the stuff?
Recipe sounds delicious! Sorry but I couldn't help but think of the Johnny Cash song "One Peice At A Time " lol
Oh that looks easy enough I could do it …