Why Japanese Fried Chicken is so crispy
Вставка
- Опубліковано 14 лип 2024
- The reason why Karaage or Japanese fried chicken known is so crispy is one the use of potato or cornstarch in place of flour as the breading, and two it is typically double or even tripled fried.
📃 Karaage RECIPE Link: www.ethanchlebowski.com/cooki...
🌳 Join our Cooking Community: community.ethanchlebowski.com/
📚 Videos & Sources mentioned:
▪ Mastering the Art of Japanese Home Cooking: amzn.to/3n411ZC
▪ The Food Lab: amzn.to/3FayEiP
🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
---
CONNECT WITH ME ON SOCIAL
📸 Instagram: / echleb
🎚 TikTok: / ethanchlebowski
🐣 Twitter: / ethanchleb
---
USEFUL KITCHEN GEAR
🌡Thermapen Thermometer: alnk.to/6bSXCCG
🥌 Budget Whetstone for sharpening: geni.us/1k6kComboWhetstone
🧂 Salt Pig: geni.us/SaltContainer
⚖ Scale: geni.us/FoodScale
🍴 Budget 8-inch Chef's knife: geni.us/BudgetChefKnife
🔪 Nicer 8-inch Chef Knife: geni.us/TojiroChefKnife
🧲 Magnetic Knife Rack: geni.us/MagneticKnifeRack
🥘 Cast iron griddle: geni.us/TheCastIronGriddle
📄 Baking Sheet: geni.us/NordicBakingSheet
🛒 Wire Rack: geni.us/WireRack
🍳 Saucepan: geni.us/Saucepan
🪓 Woodcutting board: geni.us/SolidWoodCuttingBoard
---
0:00 Crisp Intro
0:37 Karaage - Step by step
2:47 What does starch do?
4:07 Why is this chicken fried twice?
5:34 Taste test
---
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.
i truly appreciate your use of the metric system
I legit don't own measuring cups anymore lol.
@@EthanChlebowski bought a scale last week and made your bagel loaf bread.... so easy and incredible
Enthusiastically seconded!
This is the exact reason i will use this recipe moving forward, instead of Kenji's fried chicken, because every time i make it, i have to google a Fahrenheit to Celsius converter, and how much is x amount of cups in dl (WHY CAN YOU NOT MEASURE IN GRAMS, ITS FLOUR KENJI).
Or just maybe do both since a good chunk of us struggled to even be taught metric correctly in our failed schooling system and im old enough now trying to learn it will never stick
Karaage has become one of my signature dishes recently! The secret is the potato starch and double frying it. It will literally stay crispy for hours.
It is crazy just how crispy it stays. Warming up the leftovers in the oven is clutch too!
@@EthanChlebowski I do not see leftovers in my future with this.
But the issue in Japan they leave the skin and sometimes I see the goosebumps 😂
@@cpmc5400 hahahaha very funny
September 12 2024 15:36 or 3:36 pm.
@@randomguy9202 🤔
Ethan, come over. Bring the chicken, I'll buy the beer.
no
very lame
Beer batter fried chicken?👀👀
Exactly my thoughts
i feel like you've made it once CHEFPK puts a comment on your cooking video
I've taken my Karaage game to the next level. I definitely do the triple fry. I prefer potato starch. I have to say that sweet potato starch is a lot crispier BUT the crispiness doesn't last like it does with regular potato starch. I'm more about the longevity of the crispiness since I like to make karaage, fry it once and then freeze it so I can pull it out and have some at a moment's notice. One thing you want to do is just let your chicken sit for a few minutes. It helps the starch to really set itself onto the chicken. I think it was Souped Up Recipes who taught me to just spray water in your starch so it'll make all those craggly bits but I know that Marion's Kitchen had something similar that worked as well. Either way, good video.
How are you reheating from frozen?
The internet wants to know, how do you reheat frozen par fried chicken?
Answer the question you son of a bitch! How do you do it?
@@nitishkulkarni929 probably deepfrying it again, finishing in the oven if necessary i would assume
@@nitishkulkarni929 I'm guessing he defrosted the par-fried chicken in the fridge (like how you would defrosting meat from freezer), then doing the 2nd and 3rd fry.
I partially did this, made too much chicken (all fried once) so just stuck the leftovers in the fridge and did the 2nd fry the next day. Worked great!
This channel has a mix of every good thing from a lot of my favourite cooking channels. I love it.
Well it’s bc a lot of his videos are bootlegs of the original recipes. He used to be really scummy about it too because he will not only steal someone’s recipe, but title the video things like ‘Fixing X Creator’s Recipe!’ or something along those lines. Not only do you steal their recipe, you disparage their name while simultaneously using them for clickbait. I’m glad he stopped doing that bc it was a disgusting way to gain UA-cam clout. For every 10 videos he makes, I’d say about 3 or 4 of them are good, honest videos.
@@ExternusArmy interesting.
@@ExternusArmy I'd agree with you its a little cringe when he titles the videos "re-mastering x's recipe" but I don't find there's anything morally wrong with that. Stealing their recipes would mean showing a particular method only done before by the other creator and not giving it credit. In his case, he not only gives clear credit and reference to the original creator but gives his video a purpose by improving things in the recipe. Nothing wrong with that. I think his videos now are pretty neat.
@@ExternusArmy I don't think Ethan bootlegs recipes more than any other cooking youtuber because no one really is. There are hardly any cooking youtubers that write their own recipes completely from scratch, many borrow bits and pieces from people like J. Kenji Lopez Alt and The Foodlab because they are professionals and spend hours and hours testing and perfecting techniques for people to use.
I love that you always show and...sound? the end result in the beginning of the video. Always makes me want to watch the video to learn how to do that delicious looking and sounding food.
Also, I appreciate a lot that you explain the why's around the techniques, not just the how's.
Hey Ethan! A huge fan of yours. Love how you explain the science behind food. This looks soo good will definitely give it a try!
Your format is really starting to hit its stride, keep it up!
I love how you include your workflow in the videos
Ethan I love how much your style and videos have evolved!! Awesome video man
Thanks for teaching us all these treats from around the world. Sending love from South Africa 🇿🇦
It's not just cooking..... it's a next level culinary art from you...... Knowing science and technique behind cooking process is pleasure to watch...... 👍
The editing is so clean
I've been watching you for ages. I love your videos, ethan. Please keep it up.
Ethan continues to be my favourite youtube cook
these videos are genuinely so fun to watch
Fantastic video! I also loved your longer frying video. I've always had great and so do batches of fried chicken and these videos showed me why. :)
Love this recipe, so simple. Thanks Ethan
Thanks so much for the wonderful recipes! Love your channel!
Ethan has been on a tear. He is killing it. My favorite food channel
I can feel the crispiness. ☺️
Also can you do a video on meal prep.
In Taiwan they do it similarly except with a Chinese-style marinade (shaoxing wine, fermented bean curd, soy sauce etc) and they dust it with white pepper salt/msg. It’s very good
Love the easy to understand explanation!
Hi Ethan, great video as always! Keep up the amazing work - from Singapore!
Been waiting for a good Karaage video to add as a topping for my miso ramen recipe! Thank you!
that crunchhh
for me this is the best channel because it explains in details the why. Is not for everyone but i love knowing what i am doing.
Deep Fried foods have always been an issue for me in the past. After watching your various videos on frying I am starting to get better at it. Made these over the weekend and ate far too many of them, they were so good. Thanks for the tips and help.
Definitely trying it
I swear Ethan is super underrated, its a crime this man doesn't have like WAAAYYY more followers.
I made this with my mom and the flavors blew our F’ing minds. Like nothing we’ve ever had before. Thanks for making this.
Last 3 videos have been frickin clutch bro. Keep the upload game strong
that crunch is just pure ASMR
been hyped since your story on monday :)
Nothing like watching Ethan enjoy his creation! eat up king
Great recipe. Thank you for sharing. :)
Makes me want to fry up some chicken immediately! Great video Ethan!
Love to see you spreading the good word of karaage to the masses, really great video! I noticed you used aji-mirin in place of genuine mirin and I strongly recommend seeking out the real stuff in the future, as the difference in flavor is significant! Aji-mirin has far more sugar and salt and much less alcohol in it, so the mirin flavors tends to take a back seat. Apologies if you knew all of this already. :)
Wow the timing?! I was looking up how to make karaage last night and have chicken waiting for me at home to make dinner!
I did need more info on why this chicken is crispy from this Ethan guy. Thanks Adam guy!
Yum I’m trying this tonight.
edit: just made…. This was amazingly good especially dipped in the sauce.
What’s the brand of hoodie you wear, Ethan? Looks comfy!
Good lord why did I watch this at midnight. I NEED this in my life
First of all I gotta thank you for all the content you create and wisdom you share. Been following for a year now probably and few things struck out that I have to ask now - why does fish/seafood not get a lot of love in this channel ? Your only 2 recent fish videos are deep fried fish for a burger/taco. Is there a particular reason for that, maybe not a fish/seafood lover ? Would love to see some curries, salads, stir fries even fish on its own !
I don’t follow him closely enough to know for sure but it might be because he lives somewhere landlocked? The USA is a big country and a lot of us don’t live anywhere close to a body of water, so our seafood selection is subpar and overpriced… fresh, affordable seafood is really hard to source where I am from, but I ate a ton of seafood when I lived about 30 mins from the ocean for five years. Now I’m back in the Midwest/south and I miss the good seafood I’d eat out on the west coast. 😭
love this recipe ...
I have tried to replicate this for every with not much luck. We used to get this chicken whenever we would get bento’s on Okinawa. I will try your recipe now. It really is unique taste.
I really love your videos. Content and lenght are perfect. Also the calm mood. I'd love some more B-Roll though. Like the one you see in almazan kitchen.
Great recipe. I've worked in Chinese restaurants for years and can confirm this is the exact method we use.
I was just looking at Chef Kenji double frying chicken, and you gave the same information he gave.I'm going to try your recipe as well. I follow you both.Congratulations.
Which one did you like more?
Nice video and well explained.
I like grating ginger and then squeezing the juice into the marinade.
I've seen debate about marinating times to be much shorter.
I like to have the chicken all breaded before I fry. I think the air drying helps the crust form better.
I really liked your idea of when cooking a large amount, doing the first fry completely then doing the second fry.
Looks amazing. Going to make a nice variation on the next chicken night.
Karaage is the move, not matter what.
Excellent video!
Thanks big time! You solved my problem! I tried to do crispy wings with corn starch and the were pale and not so tasty. I did not double fry . 🙌🏻
There's something very scientific about the way that Ethan presents his information and findings. It really satisfies my inner nerd
I mad this last night. Delicious. Chicken was crispy and tender. Sauce was delicious.
Just tried this and it was AMAZING, highly reccomend. Also, the dipping sauce is fantastic but if you want a little less effort you can just squeeze some lemon or eat it with kewpie mayo.
Thank you for your sacrifice of eating so much karaage for us. It must have been very difficult 😄
dealing with celiacs, this is the way to go... the main difference is that when you do the "breading" with starch (corn in my case) you don't usually get the same coating as with flour, especially after a few pieces.. you get no coating and lumps but that can be 'fixed' by keeping the starch on the bowl or station dry as possible so if you are coating egg soaked pieces and the starch get wetter and wetter... at some point you will notice that the starch does not stick to the piece.. so... keep the starch dry as possible.
@ethan... idea for the gluten free crowd... a video about everything deep fried and/or breaded but gluten free editions...
great channel, love your videos... keep em coming.
I learned this from a Asian friend. He told me to use Tapioca starch(flour) to make my chicken wings really crispy. It also works as great as buttermilk for deep fried chicken. His family used to run a pizza place with wings and other things. It is better to double fry it. I usually dunk it in the wet egg mixture, dry mixture, fry it, take it out, let it sit for a few minutes to cool, then do the process one more time, then you will have the best chicken that you’ve ever tasted, crispy and crunchy. I mix 60% Tapioca starch with 40% regular flour and do the double fry method.
I love your informative content Ethan super engaging..if you haven't already... try wet batter with the potatoes starch... You get a lighter batter but it's super crispy.. like tempura :)
I love that chicken dish, that’s the main reason why I go to my Japanese grocery store to stockpile bags of potato starch.
Hey Ethan! Could you show footage of you grating garlic ‘till the end? Everyone asks to grate the garlic but nobody tells you how to grate that last bit.
You really don’t man, when you grate garlic or ginger you just go as far as you can
Finely chop the last little bit then chuck it in
I grated my fingers once trying to get those last pieces through the microplane...
Somebody must have mentioned this before? I used my words well, thus I can not be sued by social media. Beyond this, your kitchen style approach is addictive.
I have a recipe for Chinese double fried almond chicken that's awesome, but this looks even better, will have to try.
Love these short and sweet videos! It's nice not to see a slightly longer then 10 min video to get more ad revenue, when usually they can show the same info in less
Greetings from Tucson, Arizona.
YUM YUM GIMME SUM!
lecker! Vielen Dank!
“Craggly crust” is such an appealing description
@ 3:51 you must let the chicken sit on a grid for at least 10 minutes before frying. This ensures that the batter sticks. Also ensure the chicken is about 19C before frying - too cold and it'll take too long to cook, resulting in dry chicken.
At the end of each batch, sift through the oil with a fine mesh strainer to capture any loose batter.
In ten minutes, meat from the fridge (~6c) will not get to 19c if sitting at room temperature (not even close). And, if anything, starting from colder chicken, all else being equal, would result in a larger heat gradient, so the center would be _less_ done (and therefore less dry) by the time the exterior is cooked enough.
Dark meat can't really go dry like this anyways lol
wow what a craggly crust
When I fry chicken (like southern fried) I season the dry really well. Have you added any seasoning to the corn/potato starch to see if it makes a difference in the final product?
Yum
ASMR intros = Best intros :D
I walked into Morimoto’s in NYC one night and I asked to sit at the sushi counter which I kinda recall was toward the back of what is a large restuarant . I sit and the guy I’m sitting next to is Morimoto himself. His English was not great but he’s a very nice guy. The food was quite good too.
Hi Ethan,
Amazing video (as always!)
Would you recommend the same double frying technique for tofu as well?
Caesar on the cross, been a long time since I've seen the kind of work you laid down today, a damn long time!
Excellent video - even my Japanese wife learned something!
i was always worried because i tought the white spots on the karaage where somehow done wrong. but now i know i did it right
Huh, it's more similar to Taiwanese fried chicken than I expected given the flavor difference. Those spice mixes are putting in a lot of work hah
You've gotta try the spicy version. It's heavenly.
Potato starch is amazing on chicken. ATK has a Hawaiian-style fried chicken recipe that I love that uses potato starch.
You and Kenji will be in the UA-cam culinary hall of fame one day
Impressed you had kewpie mayo too. Serving karaage with kewpie is very Tokyoppoi (Tokyo style)
when i cook karaage, i personally do not use egg yolk, only egg white when i marinade them. it will make my karaage more crispy and has bright colour.
Ethan! Please check out Turkish eggs “cilbir” , it’s soooo delicious and barely uses any ingredients, it’s such a good breakfast!
The Big Chlebowski!
I live in Kyoto, nothing is better than karaage dipped in kewpie mixed with Japanese chili powder
I wish u cover Korean dish as well, I love your pizza dough recipes 😋😋👍🏼
When you coat it with starch, it’s actually called tatsutaage. Karaage actually has a rather moist coating. I think it’s just because of simplified translation
Ethan, come visit Portland Oregon. There is a Karaage cart in North Portland that is *chefs kiss*
If you haven't, I think you'd enjoy a food tour up here.
Ethan, thank you for posting such informative yet equally enjoyable content. You need to get your own cooking show. Perhaps it blossoms into a sitcom or your own cable channel? We shall see.
YAAASS CRISPY INTROOOO
I really want that container you marinated the chicken in
It is delicious even if you change chicken to pork.
The taste of the meat itself is also important.
The taste of "local chicken(jidori:地鶏)" is very good.
Wow--turns out my mom has been making karaage unknowingly for a few years. I was diagnosed with Celiac disease in high school and my mom started making her fried chicken with potato starch to keep it gluten free. Neat!
Definitely liked this one Ethan! Will give this a try! Thanks!
I made these for dinner and I'm a bit on the fence about which I prefer, single fried or double fried. On one hand the single fried chicken is more juicy and tender with definitely enough crunch to justify it as fried chicken and on the other hand the chicken isn't as juicy or tender but damn it's crunchy. For the future I think I will cut smaller pieces of chicken and double fry half so every mouthful is a surprise because I can't decide what I like more.
Thanks for this video. I think this is very practical.
Quick question. Can you fry, and leave it in the fridge overnight and then second fry the following day?
Tasty looking kara-age man, now you made me hungry
Hey Ethan. I was wondering. When you double fry the chicken do you crank up the temperature of the oil or do you leave it as is?
It's still just the 350' F or so. Lil higher won't hurt it either though as the first fry cooks it most of the way through