If there was only one style of fried chicken that I can eat for the rest of my life… man, it’s a tough one but I would have to say Japanese chicken karaage. I know, bold words right? And don’t get me wrong, I go to town on some southern style fried chicken or KFC (both the colonel’s and Korean Fried Chicken). But hear me out.

It’s juicy, moist, tender and it has that savory umami flavor in the chicken itself with the perfect level of crispiness on the exterior. It’s not too crunchy where it feels like you’re eating chicken chips, doesn’t have an impenetrable amount of breading, and its bite size so you don’t even have to get your hands dirty. And to top it all off, it’s really simple to make! Hard to beat right?

And in this video, I’ll show you step-by-step on how to make exactly that. Trust me, you’re going to want to learn this, not only for yourself but for all your friends and family. Because who doesn’t love fried chicken? Enjoy!


🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:40 What is Karaage?
01:16 Tools and Supplies
02:47 Ingredients
04:42 Making Marinade
05:42 Cutting Chicken
08:46 Marinating Chicken
11:29 Oil Temperature
14:05 Frying Chicken
16:08 Plating


(This video description contains affiliate links, which means I may receive a small commission at no extra cost to you.)


📗 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond

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🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, Hawaiian food, onigiri, omusubi, spam musubi, fried chicken, karaage and more!

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🍣 CONTACT THE SUSHI MAN: Jun@TheSushiMan.com

🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER

Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.

Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.

He has traveled around the globe to try different styles of sushi, most importantly to Japan.

After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.

He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.

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