Posted by on Nov 22, 2020 in Main Courses | 33 comments

Japanese fried chicken recipe – Tori no karaage – 鳥のから揚げ

Japanese fried chicken recipe – Tori no karaage – 鳥のから揚げ

How to make Japanese fried chicken. This simple, yet authentic recipe as demonstrated by Chef Dai will turn your plain chicken into extremely delicious and succulent fried chicken.

Ingredients:
Salt x pinch
White pepper x pinch
Sake x 1 Tbsp
Soya sauce x 1 Tbsp
Grated ginger x 1 tsp
Grated garlic x 1 tsp
Sesame oil x 1 tsp
Potato Starch (or corn starch) x 2.5 Tbsp
Chicken thighs x 3
Vegetable oil for deep frying
Lemon wedge x 1 (optional)

Hope you enjoyed the video!!!!!

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Japanese fried chicken recipe - Tori no karaage - 鳥のから揚げ

How to make Japanese fried chicken. This simple, yet authentic recipe as demonstrated by Chef Dai will turn your plain chicken into extremely delicious and succulent fried chicken.

Ingredients:
Salt x pinch
White pepper x pinch
Sake x 1 Tbsp
Soya sauce x 1 Tbsp
Grated ginger x 1 tsp
Grated garlic x 1 tsp
Sesame oil x 1 tsp
Potato Starch (or corn starch) x 2.5 Tbsp
Chicken thighs x 3
Vegetable oil for deep frying
Lemon wedge x 1 (optional)

Hope you enjoyed the video!!!!!

33 Responses to “Japanese fried chicken recipe – Tori no karaage – 鳥のから揚げ”

  1. nakamura aoi says:

    JAPANESE KFC!!! HAHAHAHA

  2. frencheliea says:

    nice recipe but the oil must change… too dark I think..

    • Silverjerk says:

      Commercial fryers will discolor, and since oil is translucent it can appear
      darker as a result, but this is not spent oil. It’s middle of the road for
      sure, but very acceptable as it hasn’t started changing the flavor or
      finish of the crust at this stage.

    • frencheliea says:

      +Silverjerk not spent oil? I think you just have only experience to be
      treated as customer or guest….I don’t have any negative opinion against
      his recipe. Only oil used several times, it is toxic for people have this
      kind of food. Oil used several times can become darker and darker. and it
      is signal for changing its oil

    • Silverjerk says:

      +frencheliea I was a professional chef for 10 years. I know how commercial
      fryers can be discolored, which can affect the perceived color of the oil.
      Thanks, but nice try.

  3. schlaznger says:

    Can you cook rice medium rare?

  4. Kiro-San YT says:

    flango

  5. Figaera69 says:

    I wouldn’t even dare mention KFC near that work of art! Love your videos,
    keep ’em coming! :D

  6. Eithne McIntosh says:

    ah, sensei, it’s really hard to find sake in my place. Are there any
    ingredients that I can use to replace that?

    • kemotox says:

      +Eithne McIntosh You should search for some speciality shops. I live in
      Hungary and these stuffs like sake and mirin are hard to find too here, but
      there are some shops i can order online from. Maybe your country have
      similar shops too.

  7. Huadong Feng says:

    CUT IT AND EAT IT!!!!!!!

  8. Vasili Leung says:

    that second thigh should be cut into 4 pieces.

    • Jake Tran says:

      +Vasili Leung why? he said theres no correct way to cut the thighs. Up to
      you, who cares how many pieces it should be cut.

  9. Porseni 86 says:

    chef you have or work for any restaurant based in London? A visit must be
    worth it…. :D

  10. Brew IPA says:

    What type of fry oil do you mostly use and how many times can we use it?

  11. Glaciusdota says:

    I didn’t quite catch how long I should let it in the fridge, did you say 1
    or 2 hours?

  12. Dan D says:

    Thank you Chef Dai, I enjoy your videos because it looks very easy to make.
    I am looking forward to making this chicken and other recipes you have
    posted. One question, is there a substitute for Sake? Again, thank you.

  13. David L says:

    Personally, I think most of the Japanese are creative and nice!

  14. edison yamson jr says:

    I cannot wait to taste look like 😭

  15. sali nah says:

    Why do you put dai in your name ? What does that mean?

  16. IamMi says:

    May I ask where you restaurant is located chef Dai ?
    Maybe one day I can visit and try your delicious looking food !

    • Cooking with Chef Dai says:

      I don’t work in this particular restaurant much anymore as I am currently
      starting my own restaurant. All will be revealed soon. But I am located in
      London.
      Thanks for your comment!!!

    • IamMi says:

      To bad i planned on visiting summer this summer…
      Oh well i just come back again
      hope your restaurant is going to be a huge Succes 🙂

  17. Donna Copas says:

    What kind of oil do you use? I use peanut and vegetable oil. The oil is
    important for the flavor. I am really enjoy your cooking.

    • Cooking with Chef Dai says:

      +Donna Copas hi again Donna! Thank you for your kind words. For tempura I
      use veggie oil plus sesame oil. For cooking, veg oil or light olive oil.
      Peanut oil is also excellent!

  18. Norman Anton Del Castillo says:

    i like it..

  19. Stevie Patrick says:

    my favourite chef! to learn to cook and too look at

  20. Michael McAlpin says:

    I made this tonight and it was delicious. So so good. Thank you chef Dai!