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”
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JAPANESE KFC!!! HAHAHAHA
nice recipe but the oil must change… too dark I think..
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.
+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
+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.
Can you cook rice medium rare?
flango
I wouldn’t even dare mention KFC near that work of art! Love your videos,
keep ’em coming! :D
ah, sensei, it’s really hard to find sake in my place. Are there any
ingredients that I can use to replace that?
+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.
CUT IT AND EAT IT!!!!!!!
that second thigh should be cut into 4 pieces.
+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.
chef you have or work for any restaurant based in London? A visit must be
worth it…. :D
What type of fry oil do you mostly use and how many times can we use it?
That’s crude oil
I didn’t quite catch how long I should let it in the fridge, did you say 1
or 2 hours?
1 to 2 hours
Thank you.
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.
rice wine vinegar.
Personally, I think most of the Japanese are creative and nice!
I cannot wait to taste look like ?
lol, ,thanks friend
Why do you put dai in your name ? What does that mean?
May I ask where you restaurant is located chef Dai ?
Maybe one day I can visit and try your delicious looking food !
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!!!
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 🙂
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.
+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!
i like it..
my favourite chef! to learn to cook and too look at
I made this tonight and it was delicious. So so good. Thank you chef Dai!