Creating the Perfect Crispy Karaage Recipe | Eric Kim | NYT Cooking

[@loganchurch-owens7727]

NYT, make Eric's Recipe Quests a recurring thing!!

[@itmightbeciaran]

Eric is such a great host for this kind of video. He has a talent for developing recipes that seem like they've always been there. Stuff that has the soul of something from grandma's recipe book, while somehow also being playful and unexpected. Just shows how much thought goes into it.

[@0ddhair]

I agree, I made his gochujang caramel cookies and took them to work, they're amazingly good and everyone loved them.

[@brandobond]

When I lived in Japan there was a guy who had a little karaage truck and would sell it near my work one day a week. It was amazing and I bought it regularly. The best part of it though was that the chicken thigh was skin on! The little pieces of skin that stuck out and got battered and crispy were the best part. When I make this recipe I'm definitely using skin on chicken thigh.

[@cbartlett]

I see Eric Kim, I click.

[@geneyoon6128]

SAME!

[@suehare4331]

Same!!

[@longpondcoll]

lowkey would die for him

[@paxcrunner]

Same

[@joehann699]

Same

[@toad9964]

I could literally watch Eric try food and make food for a full length two hour documentary. Great topics, but also, just a fun person to listen to.

[@izakayajuraku]

Awesome video man, appreciate you tasting our karaage for your research. Raku seems to be closest to what I would consider "traditional". Again love the way the video came out!

[@alannayaraskavitch669]

Love this video! Eric's thoughtfulness shines through, whether that's through developing his own recipe or talking with the other chefs about how they make theirs. Would love to see this series continue!

[@rhythmrecall]

You can’t help but smile when Eric smiles. He just exudes good vibes

[@SamuelTHollands]

love to see 750 Myrtle get a little shine! they've been great for years and pivoted brilliantly after the pandemic.

[@conorjhanratty]

I love the attention to detail in this! And of course the way Eric do generously acknowledges that there are so many ways to make something. (For the record I’d add a clove of garlic to the marinade and use potato starch. But I’ll 100% be trying this version!)

[@dawnchesbro4189]

Interesting concept to add a garlic clove to the marinade! I normally wouldn't expect garlic in a karaage recipe. Does keeping the clove whole temper the pungent flavors from overpowering the rest of the delicate marinade flavors?

[@philippacrowe8499]

@@dawnchesbro4189 I used 2 cloves grated for 300gr of chicken thigh. Was subtle but "there"

[@ehardin424]

We celebrated my husband’s 56th birthday the day after my ASD teen daughter and I watched the Karaage video!!! I have NEVER TRIED making chicken fried at home - I am 60 and cook a lot- but fried chicken intimated me- Eric’s recipe was so clear and his enthusiasm too- Happy Birthday Dad! Chicken was YUM

[@Emma-ls2jy]

So excited for this new series! Always love to see what Eric Kim is cooking, such a chill vibe & super skilled

[@euliskay]

Goodness this was a great video! Eric's understated way of connecting with the audience cannot be denied. I feel like I'm sitting just across the kitchen island and smiling the whole time. I'd love to see more videos in this format; maybe cheesecake?! 😋

[@CJBestRN]

Eric, your love of food, and the art of creating flavor shines in this video. Thank you so much for sharing it with us. I truly would like you to consider a deep-dive into Ramen for your next video. Achieving the right balance of flavor is something that I struggle with at home. Looking forward to all your instructive videos, Chris.

[@lemonadeslices]

eric is the perfect host for this. also, kudos to whoever put the music/scoring together - the music in this video really slaps.

[@kimhyunjoonglova]

love the chicken shirt -- very fitting for this episode!!! also, love eric's pure interest in trying new flavors and textures of something as simple as friend chicken.

[@willstegall2527]

Eric is 🔥. I love how passionate he is about food. I have his cookbook and cook out of it often.

[@triciah8598]

I love Eric. Been watching him for years

[@holdenangeles]

I cooked this today and it was SO perfect. I couldn't believe how tasty this came out. Thanks for this recipe, Eric!

[@ellieisanerd]

So excited to see more Eric Kim in videos!

[@grainofsalt2113]

Really appreciate the level of detail that NYT writers do in developing well researched recipes

[@nilabakery]

Your passion for cooking really shines through in this video. You make it look effortless, yet the end result is truly impressive. 🤩👌🔥

[@eminemma]

I really loved watching this, seeing the whole process Eric goes through & I hope he makes a lot more of these videos!

[@maryh3999]

I made this recipe over the weekend, and it was perfect! Such good karaage! If you want to try it, try the recipe as written. Highly recommend! Thanks, Eric!

[@johannahill4466]

I learned so much from this video. Truly so pleased that this series exists

[@andrewfleming368]

Do this but for gyoza or any other kind of pan fried dumpling. I want to see that! You're so great Eric. Love your energy.

[@stevenpugliese3542]

Eric, you've got everything that says, this guy is gonna be a star! You go!

[@Crimson83blah]

Excellent job! Wonderful explanation of how to approach both the frying process and how to compliment the recipe (as well as the cook)

[@ihatejoefitz]

this format is amazing. more of these please!

[@billyreihl]

Love, love, love all of Eric’s content.

[@timothychao130]

Love Karaage can't wait to see your version!

[@sofia85]

This video was so good! would love to see the series continue!!! haven’t watched any of Eric’s videos before this but that is going to change!

[@judegoldstein64]

this was perfection, eric. i loved the togarashi/mayo/lemon situation. thank you. everyone here loved it.

[@chyrenemoncada1808]

This was so fun to watch! Had the same energy as that one The Bear episode where Sydney goes around Chicago restaurants to find inspiration! I love Eric!

[@slizzynguyenner6442]

Love a good fried chicky quest. Thank you for this gift!

[@elizabethtakeo]

Thanks for sharing this lovely quest! It reminds me of growing up in Honolulu and eating karaage at family picnics. I’d love to see another quest about making sticky toffee pudding! Or your favorite stew, as we head into soup season.

[@amandalloyd8812]

For all the variations around NYC, I like that the recipe went back to te basics - looks like the classic Karaage I had 30 yrs ago living in Sendai! so yum! but a question - why not rice flour?

[@GregCurtin45]

Every day is better with #EricKim in it. Great teacher, amazing cook, and always inspired by whatever challenge he faces. #Karage

[@sarahbrush3122]

I live for these quests!! My fav karaage in seattle is at a shop called Yoroshiku… I can’t go more than two weeks without it. Can’t wait to try to make this at home! Thank you Erik!!

[@babymochi4070]

이번 편 너어어어어어무 재밌게 봤음… 내 최애 😘 날씨, 분위기, 음악, 음식, 그리고 에릭까지☺️에릭이랑 뉴욕 여행하다가 집에 돌아와서 같이 가라아게 만들어 먹는 기분이야 🩵🤍🧡

[@fraujohnsen6189]

This looks delicious! I think it would be great to invite the chefs you interviewed to try the final version if possible.

[@EchoWu]

Great research! Now I am confident in giving this beloved dish a try!

[@matsu_music]

Love Eric's style and the format!!

[@grabble7605]

I have a distinct memory of eating Japanese fried chicken one time in my childhood. It was not any good. But every exposure to the concept since seems utterly delicious.

[@mistadomino]

The content I am here for! Love Karaage!

[@ElyseTager]

What a fabulous episode. Thanks, Eric!

[@genevievesmith6294]

I love this! Thanks can’t wait for your next quest!

[@harryhoy5416]

who did the music for this episode? it's so cute and charming and fun!!!

[@tahoforbreakfast]

OMG I came to the comment section to say exactly the same thing! I loved the scoring of this video! 🙌🏽

[@justinstewart6035]

Juraku is one of my favorite Japanese spots in the city, I was hoping I'd see it! Highly rec

[@riley25321]

this was a really fun format and I'm so excited to make this!!

[@AerysBat]

Great choice with the Brooklyn Kura Sake. That's good stuff.

[@terrywunder2956]

Love the Recipe Quest!!

[@myVillage2323]

I'm a newbie but loving your Channel

[@williamchisholm5653]

Awesome video! Such a great host to take you on a food journey! I’d like to see him compare this against Thai fried chicken!

[@abitnajs9479]

What a great video Eric. Will try it today for dinner! Thank you

[@professionaldistortion]

I am obsessed with Eric.

[@liindawgg]

quest for the best egg rolls. There’s so many. Like rice paper ones, lumpia, or thick wrapper.

I made this Today, it was amazing! Thank you for this recipe! :)

[@Claire-sv8gz]

more eric! thank you for such a great video, hoping for more

[@pennybrashears9676]

Eric, when testing Potato Starch vs. Cornstarch, what were the pros and cons of each and what factor prompted you to chose cornstarch? By the way, I love Karaage and i love that when its cold, the marinade flavor is even more pronounced. love this chicken!

[@lineetta]

Great video! I’ve been using the recipe from Just One Cookbook for a while, but I’ve been doing the no-egg (tatsuta-age) version with coating in both flour and potato starch. It comes out with a very thin and crispy coating, which I like, but you’ve inspired me to try the egg version. P.S. one more trick for taking things up a level is to use boneless skin-on chicken thighs. It’s common to find chicken prepared this way in Japanese grocery stores, but in American supermarkets I’ve only found it at Wegman’s. Occasionally I’ve even made the effort to buy whole chicken thighs and debone them. Boneless skinless is easier and more accessible, of course, so it makes sense Eric went that way, but I’m curious if he ever tried skin-on.

[@RobertLM_]

I LOVE karaage. Will definitely try this recipe later

[@complicateditis]

What an excellent video and series concept 😊 loved it

[@tonymarsh6949]

Let's keep up the Japanese theme! How about okonomiyaki or takoyaki next?

[@ABC-americanbornchinese]

An inspection for the route ❤

[@sharonyang8822]

I think what would be cool to include is like a before and after? How would you have done it before compared to now? LOVE this video !!! I want to seee moreeeeeee:) hmm foods that I would wanna see in future videos; cheesecake because Eileen’s in NYC is superior to all but super different, mapo tofu (because im on my private quest too)

[@CharlieCabralos]

All my homies love Eric Kim

[@TriciaSanMateo]

Scallion Pancake next please!

[@jenniferstocker5462]

Yum! Can't wait to try for our weekly family dinner... think champagne would also work with it...😊

[@christao408]

Love the chicken shirt! (And the video is great, too.)

[@jordannawray185]

Such an amazing recipe! delicious 😊😋😃

[@alanmontecillo239]

great stuff. would love a homemade japanese curry recipe that doesn't use the storebought roux blocks

[@ayakamay]

じゅらく❤ いちばん！Juraku is the BEST KARAAGE!! Now I need to order one after this video 🥺 Is that the famous Kilted Samurai, Kiyo???🎉🎉🎉

[@JesusistheOnlyWay222]

Awesome vid .. so glad my home made not- crunchy karaage is authentic! When eating out, authentic is better than modified. For me anyway.

[@chloed8287]

Would love to see okonomiaki next

[@vixgnandt783]

Using an egg is not traditional but Eric Kim’s recipes work, so I’ll try it 👍

[@geneyoon6128]

Dear Eric: would you please do Korean Fried Chicken (a la Bon Chon 본촌) as a follow-up? I know it might seem a little echo-y to this vid, but that’s precisely why it would make a great part 2! Just like Korea vis-a-vis Japan itself, the two dishes share some ingredients but with very distinct differences! What makes for great KFC aren’t the same qualities as great karaage. I’m particularly interested to know how the double fry plays into it. Koreans swear by it, I’m guessing because the sauce is on the outside and it wouldn’t stay crisp otherwise? Or maybe not? Inquiring fried chicken lovers are questing to know!

[@deepoollek1015]

How about a butter chicken quest? A different ethnicity, but the same vibe in terms of take out/ dine in/make at home.

[@wizirbyman]

omg please do one on kimchi pancakes

[@joshua_fry_speed9449]

PAJEON yessss

[@FujitheChef]

out of curiosity, What other second recipe didn't you towards or did you like a 2nd fry on it? like were there any other things that you considered?

[@clovell]

There used to be a Japanese restaurant that had a master sushi chef that I used to go to in the early 2000s. He had an appetizer he called Chicken Nanban, but years after he closed I tried to look up a recipe and they didn't sound like what I ate. The chefs was small pieces chicken, crispy chicken, smooth and glossy, with Japanese mayo, pickled ginger, and cabbage slaw. I think Karage sounds closer to what it had.

[@jacobreynolds4410]

I was trying the Trader Joe's Karaage as this popped up. Don't get it.. Do this recipe instead - so worth it!

[@tashatoddman7492]

He's so cute and just so sweet & respectful to each chef 😊

[@Purr-spectivesFun]

love the video, just wish there was more talk about rice starch mixed with one of the two named.

[@JaneHD1021]

Can we pre-heat the air fryer to 160-165C and then just air fry the chickens would it be the same?

[@taoistknight]

Katsudon quest please!

[@retrospct]

Man all the NYT food content has the vibes BA used to have before it’s downfall. The people making the content just seem to be having fun.

[@Kogobean]

i shouldn't be watching this at midnight because now i really, REALLY wan some karaage lol.

[@stevenkim6869]

please do a recipe request for tonkatsu and katsudon ...

[@chi7072]

correct me if i'm wrong but to my understanding fried food with breading in east asian cooking is more to absorb the sauces

[@Kate-hx3qz]

more of this please!!!

[@kathythurow786]

Can anyone tell me what the countertops in the NYT Cooking studio are made of? They seem so beautiful but low-key, and appear to be indestructible.

[@missava214]

I miss chicken karaage so much! But my favorite was always this fried chicken drumstick from a Chinese deli in San Francisco Chinatown called Golden Daisy. Not the small drumettes but the large drumsticks. Sadly, they have new owners now and they only make the drumettes, I think. I went vegan 8 years ago and would love to make fried oyster mushrooms with that same seasoning from that fried drumstick if I could. This video has inspired me! Thank you, Eric Kim!

[@lesiamahlay]

NEXT RECIPE QUEST: Pad Thai!

[@christy4482]

Great video! My next quest: Japanese Onigiri

[@neodym1337]

Love this

[@HospitalityPrinciples]

Heck yeah, I love karaage @izakayajuraku. it goes supper well with all the craft beers there. Glad you got to try them!

[@claytonsanders508]

Is some of the music by Mort Garson?

[@Riachanai]

Gourmet ASMR!!! ❤

[@evrgrltoo]

I feel like frying isn't necessarily hard, but I never know what to do with the oil! Any ideas?