Very Good Japanese Fried Chicken Recipe

Japanese Fried Chicken aka Karaage just makes sense. It's more bit size and it's SUPER crispy and stays that way. Let's recreate the experience at home. Use my link DrinkLMNT.com/BrianLagerstrom to get a FREE LMNT sample pack with any purchase (works for new or returning customers!)
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Ingredients:
▪2lb boneless, skinless chicken thighs
▪10g (about 1T) fresh ginger, grated
▪10g (3 cloves) garlic, grated
▪20g (1.5T) soy sauce
▪5g (1t) sesame oil
▪20g (1.5T) mirin
▪20g (1.5T) sake or white wine
▪8g (1.5t) salt
▪30g (4T) cornstarch
▪3g (3/4t) MSG
▪200g (3/4c + 2T) Kewpie mayonnaise
▪10g (2t) seasoned rice vinegar
▪5g (2.5t) togarashi (Japanese chili powder) sub with paprika
▪10g (2t) chili oil
▪500g (2.5c) potato starch
▪High smokepoint oil for frying (canola, avocado, light olive)
▪Shredded cabbage, for serving
▪Lemon wedges, for serving
Instructions:
1. Prep the Chicken by cutting thighs into 4 equal pieces each, about 1.5” (3-4cm) across. Place in a bowl.
2. Marinate: Grate the ginger and garlic directly into the bowl with the chicken. Add soy sauce, sesame oil, mirin, sake or white wine, salt, cornstarch, and MSG if using. Mix until well combined and the chicken is evenly coated. The mixture should look slightly pasty. Refrigerate to marinate for at least 30 minutes, but not more than 24 hours.
3. Prepare Spicy Mayo: In another bowl, combine Kewpie mayonnaise, seasoned rice vinegar, togarashi, and chili oil. Stir until smooth. Set aside.
4. Prepare the Cabbage: Finely shred enough cabbage for serving and set aside.
5. Fill a heavy-bottomed pot halfway with canola oil and heat to 325°F (160°C).
6. To dredge the Chicken, place the potato starch in a bowl. Spritz with 20-30 sprays of water to moisten and mix to incorporate. Add half of the marinated chicken pieces and toss to coat thoroughly, pressing additional starch into each piece to ensure the starch forms craggy bits on the chicken. Gently shake off excessive starch.
7. To fry, use a spider or slotted spoon, carefully lower the coated chicken into the hot oil. Fry in batches, without crowding the pot, for about 2.5 minutes until lightly golden. Remove and let drain on a wire rack.
8. Return the chicken to the oil for a second fry, this time for 60-90 seconds until medium brown. Drain and rest for 1 minute, then fry for a final 60-90 seconds until very crispy and darker golden brown.
9. Arrange the fried chicken on a platter with finely shredded cabbage, spicy mayonnaise, and a lemon wedge. Serve with cold beverages for a complete party experience.
CHAPTERS:
0:00 Prepping and marinating chicken
2:03 japanese mayo dipping sauce
3:01 Staying hydrated
3:56 Dredging the chicken
6:03 Frying the chicken
7:47 Plate up
🎧MUSIC:
EPIDEMIC SOUND www.epidemicsound.com/referra...
#karaage #friedchicken #japanesefriedchicken

[@thegrossmeyer]

Sooo, when you are writing a cookbook? And obviously it would be called "Let's Eat This Thing" 😍

[@nevaehstache7155]

I second this

[@irenairena4782]

This! A million times!

[@0Enilorac]

Yes!!!! 😍 But he answered that question last year in his video called "Opening a Restaurant? Recipe Fails? Revealing Relationship Secrets!". Its at about 30min in.

[@bensmith7536]

Damn, thats a perfect title. Well done.

[@thunderkrux7745]

Karaage is sooooo underrated here.

[@rdchinn]

I cook a lot, and this technique is genuinely unlike anything I've seen before. It makes perfect sense, and the 3 fry technique seems like it could take enough time that you're on the verge of braising the chicken thighs and inducing collagen breakdown for extra tenderness. It's brilliant. Using potato starch is brilliant. Spraying it is brilliant. There's so much more innovation to this video than meets the eye. I've got a whole new level of respect for you. Incredibly well done!

[@LoveStallion]

Where's the dancing?? I love Brian's channel because he keeps making good recipes and making it accessible to an audience. He hasn't given in to the temptation of over-photoshopped thumbnails with food "challenges" or rankings (e.g. "I tried every fast food hamburger in the United States). The dude is cooking and helping us be more enthusiastic about it. Props.

[@BrianLagerstrom]

Thanks for saying that. Strait up recipe content has been declining a bit on YT so I think some other creators are trying to find the 2021/covid era viewership.

[@MarkWomack11]

@@BrianLagerstrom I made your enchiladas tonight. Mexican rice last night. Bread last week. I hope the algorithm continues to bless you because your recipes are the best in the game and it’s not close.

[@andrewjacyna7484]

Yeah I stopped watching JW for those reasons you mentioned

[@jessicahansen1288]

I swear this is the best cooking channel on KZbin

[@ryandunnlives]

He talks through everything in grams which leaves no room for mistakes if you follow the recipe exactly. I’ve basically become an expert on making pizza from just his videos.

[@brennonoverton8277]

Agreed. The recipes are unique and well thought out. Much appreciated. I have made many many things from this channel and never been disappointed.

[@anthonymarocco955]

Yes I Agree He Kills It Always

[@TonyTama]

Very much agree

[@itsjillagain]

100%

[@christiandecoster6132]

When you cut from quartered raw chicken thigh to you biting into the fully cooked end product around a minute in it took my brain a half second to catch up and I genuinely thought you were just munching on raw chicken like it was no big deal.

[@mstrwoodley694]

😂 I guarantee he got most of us

[@stusch1]

That’s just how Bri rolls 🤙🏼

[@jedbowtell6844]

Chicken sashimi is actually a thing in Japan

[@christiandecoster6132]

@@jedbowtell6844 I know, but poultry cleanliness standards in the US make it a really bad idea to have here.

[@Whiteythereaper]

Casually microdosing on raw chicken to attempt to gain immunity to salmonella and bird flu lmao

[@Tubastank1]

Bri’s food descriptors are always next level. Dude just casually called his fried chicken “effervescent” like it’s normal

[@BLTkitchen]

Haha I had to whip out the old dictionary there

[@sevancan3294]

As a Japanese, this is one of the most accurate and authentic karaage recipes I’ve ever seen from outside of Japan. Just personally, I love using chicken WITH skin for karaage. It adds extra crispness, juiciness, and depth of umami!

[@karentarin3235]

I always hear MSG makes food better, but never why. Thank you so much for that information!

[@jaktwo]

to be fair its difficult to explain why salt makes food better too other than it intensifies the flavour in a weird way

[@robertbauer3676]

Just want to say Brian... We (my wife and I) have tried several of your recipes over the years of watching you, and never once have you let us down. Everything you have presented us with, is easy to understand, execute and tastes good. Thanks for what you do. We definitely enjoy your work (and our own when we follow your instructions).

[@NahNoProblem]

if you compare the picture of your japanes karaage and yours you have that white outer stuff in some spots thats just loose starch and not the crunchy craggly bits you want, you can avoid this by letting the chicken sit after coating so the coating absorbs some of the marinade and sticks to chicken more (less chance of it falling off when agitated during frying) its kinda hard to describe but once the coating doesnt look as "dry" anymore its perfect and you wont get the extra starch just sitting on the outside

[@karenfox1671]

Your Karaage looks spectacular! Thanks so much for doing the research and going the extra mile on perfecting deep frying. I can't wait to try it.

[@TacohMann]

Karaage is top tier, everyone needs to try it. Your recipe looks incredible and I'm stoked to try your spin on it.

[@michaelnorman4476]

Can’t wait to try this, looks really good! Thank you

[@rebelwebb02]

Made this for dinner tonight. It was awesome. Great recipe. Thanks!!

[@jamaranowell5453]

I've been making Karaage a lot lately and it's really fun to see the differences and similarities between our recipes. The absolute must with this recipe is straight Potato Starch...the rest you can play with. 😁 Do I have a batch in the fridge marinating? Yes, yes I do. 🤣

[@ehrichweiss]

Potato starch is amazing. I've had karaage that was crispy/crunchy over a week after I'd made it and put it in the fridge. Apparently sweet potato starch is crispier/crunchier but it only lasts a couple hours at most.

[@sheilam4964]

Thx for doing this, filming it and sharing it with us.

[@peoplepeople21]

These are my favourite videos. I love the attention to detail you go to.

[@cellow7926]

Your channel, Kenji’s channel, Souped up recipes, and just one cookbook are among my top KZbin cooking channels to follow. You’re really good at explaining and making recipes accessible. Thank you so much.

[@marcusw882000]

Are you me? Check out Pailin's Kitchen for Thai recipes. She's also amazing.

[@BLTkitchen]

Looks really good and the multi-stage fry is such a good technique

[@toxicwaltzn8175]

I’ve never gotten frying chicken quite right, but perhaps this triple fry method I’m reading in the description is the key: I’ll have to give this a go some weekend. Also, recipe idea: Do you have a take on making & maintaining a Ginger Bug for use in various homemade sodas? I unsuccessfully made one last week, so fingers crossed on Day 2 of my new one. (I think I used too much sugar.)

[@frankbrowning328]

I've got to try this one! Looks great!

[@marcl5048]

Spectacular as always!

[@definitelynotarobot835]

Brian, I really love your videos. You and your channel inspire me and my brother to cook more than we usually do. Keep dancing and we appreciate you.

[@felixtjoanda3841]

This video really is a godsend since I've recently developed an obsession with this japanese curry place near me that makes absolute bomb karaage fried chicken

[@sleepyzeph]

im japanese, and over the years i've been cooking less and less japanese stuff and moving towards chinese and korean things cuz i like em more. karaage is the one of like, two japanese things you just can't beat. the other is beef bowl. and hey, tips for any vegetarians; you don't need meat for either of these. for karaage, you can sub with oyster mushrooms. all the flavor's in the marinade and stuff anyway, and oysters have great texture and hold onto the marinade really well. beef bowl, sub with textured veg protein. the beef used for beef bowl is best when it's nice and fatty, so add a ton of extra oil to compensate. i use a mix of neutral and sesame oil, turns out great.

[@kimberlycooper6321]

I just recently made karaage for the first time! My sister & I are both Celiac and it's been AGES since we enjoyed fried chicken. As usual, Brian, your method & recipe are top tier and I can't wait to try!

[@singe0diabolique]

Even when your recipe looks like something I'd ever try, I watch for the entertainment value. You're just too cute.

[@IvyMaeInReno]

Isn't he, though? I miss the way he dances.

[@Zenaltra]

Karaage is by far my favorite type of fried chicken but I've never tried making it myself, I gotta try this

[@memal25]

That's an incredible crunch on that chicken

[@austinfreeman9040]

Just finished eating this. 10/10. Chicken was soooooo juicy and flavorful while breading was crispiest I’ve ever had. Like beer battered texture but crispier.

[@leewillers4621]

Brian this chicken looks and sounds heavenly! I love your videos!

[@banethero]

Awesome. Also, well done on the “let’s eat this thing” graphic. Looks great!

[@cdub42]

100% on the graphic. I like "let's eat this thing", but I can kinda tell that in the past year or so, he's been feeling tired of it when it comes time to do it at the end of the video. I think that's a good way to maintain his roots while still feeling good about it.

[@evam.8375]

I made this yesterday together with some friends and I have to say that every single one of us found it mind-blowing! BEST chicken I have ever had! You are just the best Brian

[@BrianLagerstrom]

Fantastic! Thanks very much for making. Cheers

[@Plainstatemusic]

Every time I want to make something I always check to see if Bri man has a version on here I can trust and follow

[@pumbaa667]

Looks awesome !

[@generalplimskye5444]

Fried chicken across countries is a fascinating rabbit hole to go down. Ranging from AP flour to mochiko flour to potato starch combinations, plus having the right spices to spruce them up. Great stuff, I think you're spot on with this one (not that you need my approval).

[@johnotoole2617]

Not going to be watching any more of your content, until after I have had my dinner, drooling like a dog here. But also very entertaining

[@padders1068]

Hey Bri! Looks amazing and I'm sure it tasted as good! Much ❤ to you and Lorn! 🙂😋😎

[@ericcutler5463]

I thought that you were going to use corn starch here. I am blown away with the potato starch. All the best to you and your family!

[@KillerTacos54]

Fantastic video Brian!

[@YdnickniL]

Just made this OMG!

[@CoolJay77]

I've made this, it is at least as goof as the best Karaage chicken I can find in L.A. WOW!

[@TEOG403]

I love it, I will try it👍🏽👍🏽👍🏽!!!

[@gnollman]

Kara-age is amazingly delicious. It's so good.

[@BillCreasey]

This reminds me of my time enlisted with the Colonel. There was a specific method to breading the chicken that involved pressing the flour mixture into the chicken to help create a better crust. Same with the extra tasty crispy.

[@lag4375]

I used shichimi instead of ichimi when I made mayo for karaage, the slight bitterness adds a lot to the creamy mayo.

[@dave6012]

Former chef, and people are always asking me for recipe recommendations. I just point them to your channel 😄

[@MikePenceFly]

I've done 1/2 AP and 1/2 potato starch for a couple years. I will try all potato starch and the triple fry. Looks delish!

[@ourcollectivewisdom8769]

Damn that is a good recipe. I’ll be trying it out on Sunday

[@ronisley9716]

I used to get this all the time for lunch on Okinawa. Very popular.

[@brinsky809]

Well done, man!

[@foodandcooking101]

Another great video Brian. I am definitely intrigued and curious to try potato starch for frying, I've always relied on rice flour to achieve good crispness. I am also a fan of multiple fry sessions, that's how the best fries are made. Anyways, great work as always on your video. I definitely have an appreciation for how complicated filming is now that I do it myself

[@evaz6177]

If you write a book I am buying it for sure! You are great

[@Varizen87]

I use Cici Li’s Taiwanese Popcorn Chicken recipe and she uses Sweet Potato Starch, which I find makes a delightful light crisp after a double fry.

[@ChuckWestfield]

Yes please!

[@ZAPIZOOLIO]

great video, thanks

[@elijah2363]

I really love your videossssssss

[@benitohernandez7585]

Chili mango LMNT is my weakness!! It’s so good!! Been using LMNT for about a year now.

[@BlackBird-mv8wg]

Are the 2nd and 3rd fry also at 325F or do you raise the temp? Thanks.

[@PeppaSauceQn]

I hope the next time you're in NYC you go check out some of the really good karaage spots. I was amazed at how different each place treats this particular dish. And they all taste/feel completely different. They were all fantastic, but the treatment and the techniques, even oil temp was diff 😂

[@gregstephens2339]

This was freaking amazing. The cabbage "salad" needs an upgrade!Pro trick: You can make these up in advance and freeze them before frying.

[@user-rm1ye4pu8y]

As a Japanese, I can confirm this is perfect karaage. The best recipe I have ever seen.

[@Dougerro]

I made this recipe a year ago first time. Delicious

[@hyteclowlife]

If you ever get back to Japan, Gramercy Table in Ginza makes a duck Karaage that is absolutely outstanding. They do rotate their menu frequently, but I'm sure it'll be back at some point.

[@richardcozby8812]

Any notes for rice flower when it comes to frying? I know it and corn starch look similar, and I have used them sometimes in place of one another but, never when frying.

[@TommieG63]

Great Video! I'll be making those this weekend. Now to find some really cool Japanese plates!! Lol 😂 I know where I'll get them here in San Diego.

[@JigglesMcRibs]

I'll have to try this, very similar to my favorite one right now, by Sushi By Kunihiro. My big problem with both is that I can't use kewpie because I have to cook around a mustard allergy but other readily available mayo don't hit the same.

[@hernan2075]

I got all the Ingredients ... including the hard to find MSG. Im super super pumped. Lets GGGOOOOO🔥

[@BrianLagerstrom]

Hope you enjoy!

[@phronsiekeys]

This is a very interesting approach that I'm eager to try. I grew up in the southern US and ate pan fried (rather than deep fried) chicken at home, dredged in flour. It's exceptional, but I am really curious about potato starch instead. I don't deep fry at home, so I wonder if the potato starch will work as well with shallow fat pan frying. I have a bag of it in my pantry from something I tried during the lockdown (but I have not memory of what that was).

[@hirotacohirotaco]

唐揚げ美味しいよね

[@El_Man623]

Bri, what do you do with the oil after frying? What is the proper way to discard it?

[@michellebuhr7313]

Can you pre-make this by doing the first or first and second fry and then doing the third fry when guests arrive if you wanted to make this for a fun Friday happy hour?

[@Kav107]

Can it be bulk cooked, frozen and reheated? if so whats the best way?

[@SuliXbr]

Yeah I love Karaage

[@baracki04]

I make karage at home, for the starch, try using tapioca or rice flour. I use a 50/50 mixture of both of those and they come out extremely crispy.

[@frothyham]

That smile of pride when you make your wife laugh by kissing a piece of fried chicken... *warm and fuzzies*

[@TandemTuba]

Karaage is one of those things where you can easily say "What? It's just fried chicken." but once you have a good batch, you realize how game changing it really is.

[@PicSta]

I think texture wise potato starch is crucial, but for taste I think you should mix it at some ratio with flour. I think corn flour (not corn starch) could provide more crispiness. Maybe a blend of 50% potato starch and 25% corn flour and 25% APF.

[@Vivid_pixcel]

You should try Zangi, Kaarage from the northernmost Japanese prefecture, Hokkaido! Originally it even had the bone but not so much lately

[@y_lan]

Unironically i love LMNT 💯 its my favorite electrolyte mix and it actually has a good anount electrolytes (unlike gatorade or smth) my favorite is the grapefruit and raspberry flavors

[@nonothing9685]

Is there a maximum time i can let that marinade? My hope is to do all that prep in the morning, leave it in the fridge all day, and cook it after work. Thanks, awesome video!

[@CantankerousDave]

Karaage has four syllables: ka-ra-a-ge, not three. Just put a glottal stop between the second and third to get kara'age. (At least he didn't call it an entirely different dish through the whole video, like that tonkatsu/tonkotsu mess.)

[@arielismincraftfreak]

I might be wrong, but I believe by using only potato starch, it’s actually categorised as “Tatsuta-age”! Which I think is such an interesting variant of fried chicken.. hehe :) and I think the addition of potato starch to karaage is much more common nowadays SPECIFICALLY for the texture of crunch :0

[@user-fc6dk4sz8e]

It used to be that way but now it is used interchangeably. So they are technically the same now today. Because many shops in Japan sells Karaage but only use potato starch and call/market it as Karaage.

[@jjd8616]

what temperature is the oil for the 2nd and 3rd fry?

[@kaikaichen]

Next up in the "Asian fried chicken" lineup, you should make Taiwanese popcorn chicken with fried basil! A true night market/boba tea shop classic.

[@linuxblacksarena]

Any alternative instructions for this, if a deep fry is unavailable and only a shallow fry can be done?

[@rocknrollmanic]

Did you try rice flour for the breading? I know it does something different when fried

[@rocega3290]

Oh my!

[@nicholascundari475]

I really appreciate the Ethan Chlebowski style ingredient testing.

[@travislubbeck316]

Try frying in beef tallow or lard. Amazing

[@gregtinnes3496]

Brian: Thanks for thuh reply. One more thing: How do you deal with leftover fry oil? Do you reuse? I filter, funnel back into thuh jug, and, try tuh get 4, maybe 5 frys out of a gallon. Wut say you?

[@i.m.dmented3245]

Thank you for offering a gf fried chicken! Can't wait to try it!! ❤

[@wieslawkarl]

Weekend coming karrage and 🍺 beer!!!

[@BLTkitchen]

Sounds like a good time haha

[@shadofaxes]

Can tapioca starch be a good sub for potato? I just have like 10 different kinds of flour and starch taking over a whole cabinet 😐

[@hannahfaso1175]

Hi Bri! I’m trying to have a bean girl summer and need your help! Can you share more bean recipes? 🙏🏻I just tried the refried bean tostadas and they were so good

[@rockstoneballs]

Wtaf is bean girl summer

[@Califoryan]

Can we use something other than Canola oil?

[@PelvisPressLee]

After coating chicken with potato starch, let them sit until the starch soak up juice from the chicken.

[@teamrocket5704]

props for not being scared of msg