Double Fried Chicken Karaage Recipe (Crispy and Juicy Japanese Fried Chicken) | Cooking with Dog
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Double Fried Chicken Karaage Recipe (Crispy and Juicy Japanese Fried Chicken) | Cooking with Dog

Hi, I am Francis, the host of this show “Cooking with Dog.” First, let’s prepare the chicken. Prick the skin side using the tip of a knife. This will help the chicken to absorb the seasonings. Flip it over. Trim off the excess fat. Make several cuts across the tough, stringy part. Then, prick the chicken with the tip of the knife again. Now, cut the chicken into large bite-size pieces. Place the pieces into a bowl. Add the soy sauce, sake, salt, pepper, grated ginger root and garlic and the sesame oil. Toss to coat, rubbing the seasonings into the chicken thoroughly. Rub the seasonings into the chicken well so that it will be ready to cook in 30 minutes. Let’s make the karaage. To the seasoned chicken, add the beaten egg a little at a time and rub it in thoroughly. This will help soften the karaage and allow it to retain the savory juices inside. Then, add the potato starch. Lightly toss to coat. Now, heat the vegetable oil to a relatively low temperature. Place the chicken pieces into the oil. At about 160 degrees °C or 320 degrees °F, small bubbles will form around the chicken. Don’t touch them until the batter firms up otherwise the outer layer will break apart. When the batter firms up, flip them over. Lightly brown the pieces, remove and place them onto a cooling rack. The remaining heat will continue cooking the inside. And now, heat the oil to about 180 degrees °C or 360 degrees °F on high heat. Then, place the chicken into the oil again. Brown the chicken pieces evenly. One of the advantages of using a set of kitchen chopsticks is that you can feel how crispy the outer texture is. When the outside is crispy and the color is golden brown, remove the excess oil thoroughly and one by one place them onto the cooling rack. Then, place the karaage next to the lettuce and parsley leaves on a plate. Cooking at a low temperature first will help cook the inside and then deep-frying at a high temperature will help remove the excess oil easily. This 2 step deep-frying method will help avoid undercooking the inside and also overcooking the outside so you can easily make the delicious karaage. The karaage is still delicious when cooled so it is often used as a bento sidedish. Good luck in the kitchen!

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100 thoughts on “Double Fried Chicken Karaage Recipe (Crispy and Juicy Japanese Fried Chicken) | Cooking with Dog

  1. 鶏の唐揚げ☆



    ( ̄∇ ̄*)ゞ。

  2. 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!

  3. 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.

  4. Done this, and they turned out great (still not as awesome as the ones I ate in Japan, but better than other recipes)

  5. Tried it out both fried and cooked in the oven. Oven works as well, takes a bit longer, but your kitchen isn't a mess afterwards! 🙂

  6. My mom always made this because I loved it…brings back memories. I like the use of potato starch because gluten is such an annoyingly big part of culinary culture nowadays. love love love

  7. This starts out so good–with the cook speaking in turn with the narrator–then she stops describing her process. Is there a normal Japanese version of this video? I want to hear it explained in Japanese. Thanks.

  8. I always make the all food according to your video but I hold this video,cos I can't find out the corn strach or potato strach.instead of them can I use corn flour. please answer me. thanks

  9. So they use a narrator, but for some reason gives a excuse to put a dog in the picture… never nuke a country twice

  10. I have made chicken karaage in Japan and I've made it here in the USA; for some reason, it doesn't quite turn out the same. I can't think of any other variable besides the poultry itself.

  11. Can I use both corn starch AND all purpose flour?
    Cause Runnyrunny999 uses both for his Karaage.

  12. Another beautiful comfort dish! Thank you Chef!😊
    I had my own recipe but it never seem to taste quite right.
    Sake, Potato Starch and Sesame oil really makes a huge
    difference! I discovered by the way that Mirin
    Makes the outside more crunchy and flaky.
    Just add a Tablespoon.

  13. our relationship was fun while it lasted *MOMO TOKO*….. i just made this exact to recipe…….. ohhhh lordy…..heaven…

  14. I just want to know since I'm new, I can use whatever type of sake or is there a type for cooking?? Sorry if this sounds stupid but yeah just asking ;v;

  15. I bet it would be sacrilege to use honey mustard as a dipping sauce for this but I can't stop thinking about how good it would taste

  16. Thank you so much for this recepie video! 💕 I lived in Japan and miss karaage. I followed your video and my karaage turned out pretty close in taste. It would be better if I had sake and potatoe starch instead of corn starch. Next time I'll make it right. Thank you so much! 👍😊

  17. Don't put your closed
    Dog stove its dangerous for dog
    You cooking your dog
    Looking pan with heat please removed
    Your dog dangerous while you cooking

  18. Can you imagine dog
    Standing in stove while you cooking never put dog while you are cooking too
    Dangerous no matter
    How's food the best
    But showing but support give dog for

  19. Lady looking dog while cooking doing
    Fied chicken then chicken done lady
    Should give one piece
    To her dog and one for lady that meants
    Chicken is good
    Lady didn't share chicken to her pets
    I sure chicken is not good

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