Very Good Japanese Fried Chicken Recipe

[@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.

[@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%

[@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

[@thunderkrux7745]

Karaage is sooooo underrated here.

[@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

[@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!

[@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!

[@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

[@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).

[@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

[@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

[@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.

[@JKaizen222]

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. 🤣

[@TheLukemcdaniel]

Are you certain it was whale? It's not unheard of for dolphin meat to be sold as whale meat. Both really shouldn't be on a plate. Too many are endangered. Also, there's no tracking down msg. It's sold in almost any grocery store under the Accent brand in the spice aisle next to the salt.

[@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.

[@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.

[@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.)

[@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.

[@TacohMann]

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

[@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.

[@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

[@CoolJay77]

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

[@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.

[@lag4375]

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

[@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

[@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.

[@BLTkitchen]

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

[@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

[@elizabethcarmichael7745]

Thank you! This recipe gave me the crispiest karaage! I have tried so many. I am going to try kfc next. I am Korean so I am looking forward to it! Thank you!

[@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.

[@Zenaltra]

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

[@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.

[@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).

[@modchanishere]

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

[@Non-y3s]

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.

[@RobBrown2288]

Who has to go out of their way to get MSG? Accent is 100% MSG and is available everywhere

[@monkeygraborange]

It’s a requirement as far as I’m concerned for just about everything.

[@karun0109]

I think he meant you might have to go out of your way to get potato starch.

[@Timmycoo]

lol I do think it should be a staple in people's pantries. Also kewpie mayo is so freaking good. Started putting it on things I never would normally do with regular mayo, like my hotdogs now.

[@generalplimskye5444]

I don't think I ever knew that. Why is it called Accent if it's only MSG?

[@iguy6571]

Ngl, I think msg is kinda overrated. It really doesn't go in everything. Ever since Asian food went big on the internet, people have been losing their minds over it

[@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.)

[@memal25]

That's an incredible crunch on that chicken

[@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.

[@dave6012]

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

[@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!

[@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.

[@SS4Xani]

FINALLY! Someone else who gets that MSG is safe for you! It's literally created from seaweed!

[@cdub42]

Not only that, but sodium is one of the most important single elements of diet for proper function of all of our cells, and glutamate is the conjugate base of glutamic acid, which we need to survive. Granted, consuming it as a salt is fairly high concentration, and there are probably people who actually have a sensitivity (NOT ALLERGY) to high doses of glutamate, as it is a mediator of neurological excitation. But ain't nobody having major reactions to msg. Check the episode of This American Life called The Long Fuse for a fascinating dive into where our societal prejudices against msg came from.

[@bingledorf]

natural doesn't mean safe. cyanide is in lots of fruits and nuts. msg good tho

[@jesuschrystler777]

All the msg haters don't realize most processed foods they love have msg.

[@IscariottActual]

This is common knowledge by this point. It's not 2006 anymore

[@SS4Xani]

@@IscariottActual You'd be surprised how many people still fall for the myth that MSG is bad for you. It's sad.

[@frothyham]

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

[@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 😂

[@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.

[@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!

[@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.

[@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.

[@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.

[@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.

[@peoplepeople21]

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

[@rebelwebb02]

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

[@SetouchiJackChow]

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

[@sheilam4964]

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

[@andrewgilman8835]

PSA: MSG is available at any grocery store. It's called "Accent - flavor enhancer" and it's by the salt. You've probably seen it.

[@evaz6177]

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

[@michaelnorman4476]

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

[@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

[@AC-ff1cn]

I feel so proud of my cooking skills that I have everything in my kitchen except the potato flour. And there is a chance I do have that.

[@Vivid_pixcel]

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

[@hernan2075]

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

[@BrianLagerstrom]

Hope you enjoy!

[@ronisley9716]

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

[@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!

[@leewillers4621]

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

[@gnollman]

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

[@hirotacohirotaco]

唐揚げ美味しいよね

Actually "if you're anti-MSG," you're just wrong.

[@MissGimpsAlot]

Some folks have a legitimate intolerance, that may fuel ongoing confusion about it

[@benitohernandez7585]

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

[@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.

[@MrOffTrail]

Nothing wrong with MSG. The prejudice against it comes from racism and xenophobia, from way back when Chinese restaurants were the only non-Western restaurants in many US cities and towns, and was often low-cost chop suey houses. MSG is natural and perfectly safe.

[@leonardofink4236]

I'm so glad I switched from Josh Weissman to Brian's channel. He keeps it real and I appreciate that.

[@travislubbeck316]

Try frying in beef tallow or lard. Amazing

[@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?

[@BlackBird-mv8wg]

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

[@internetshaquille]

now i'm interested in what 80% potato starch 20% evercrisp would be like...

[@teamrocket5704]

props for not being scared of msg

[@frankbrowning328]

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

[@KahlevN]

Kewpie isn't just better because of the MSG and Egg Yolks. It also has no sugar and no water to thin it down. Making it more tangy as well as umami as well as just concentrated. Great stuff! There is an American version of Kewpie mayo that is similar to western Mayo, and the easiest way to tell is just look at the ingredients, if it has No MSG, but has water and sugar, then it's not the Japanese version!

[@Ash_Wen-li]

Pro tip: use these as a topping for Japanese curry

[@uncreated2400]

Tried it with my friends and we devoured 1kg of chicken with 3 people, it was so delicious 😭

[@spookyplaguedoctor5714]

I really like your video style, you're not flashy, not boring, you offer substitutions for ingredients not commonly found, you have chapters in the video to skip over sponsors, and your recipes are things I'd make for a family dinner, even though I mostly just watch these videos for comfort.

[@i.m.dmented3245]

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

[@nicholascundari475]

I really appreciate the Ethan Chlebowski style ingredient testing.

[@SuliXbr]

Yeah I love Karaage

[@padders1068]

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

[@Dougerro]

I made this recipe a year ago first time. Delicious

[@SpicyItalian739]

Great recipe, but potato starch is a must! Give it a try and compare the two--and you shall become a believer.

[@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

[@garywidom]

why are you holding a boom mounted mic?

[@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

[@ColinFowler]

The video we don't deserve but have been missing in our lives!

[@murderfaery5715]

Underrated comment

[@bastiat691]

Rice flour is really good for crispiness

[@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?

[@Official-OpenAI]

You made Tatsuta-age, not Karaage. Tatsuta-age uses potato starch while Karaage uses wheat flour

[@jackspade7]

I've always wondered what home chefs do with the half-gallon of used frying oil that's leftover. Strain it and re-use it? Pour it in the garbage? I know you can't put it down the sink drain. Just curious how to deal with that particular element. Love ya, Bri!

[@KahlevN]

I'll reuse it a few times, I keep empty oil containers, and will use a coffee filter and a funnel to strain it once it's cooled. I mostly go by color as to when it's time to toss it, as well as smell, but usually 3-4 times is the most I'll reuse. Then when I'm done I put it back into an empty oil container and throw away the entire container w/ the used oil in it.

[@cstewart7056]

You should use lard instead for a healthier tastier frying

[@SBinVancouver]

I wonder how you might scale the "potato starch spritzing" if the recipe is about 6x. Spraying 200 times isn't going to work well? I'm figuring 900g of meat at 130g per person is about 7 portions, I need about 40.

[@YdnickniL]

Just made this OMG!

[@julianvickers]

I make a version of karaage that is 95% as good as this, but it’s shallow fried. This lets me use a quarter of the amount of oil that you’re using here. For such small bits of chicken, deep frying really isn’t as necessary as it is, say, for large chicken pieces like for US style fried chicken.