How to Make Karaage (Japanese Fried Chicken) with Bridget Lancaster 

I would like to thank you, I’m 57 years old I just made the best chicken in my life because of you ,thank you very much that will be the recipe I use till I die.

I can't watch Bridget without becoming voraciously hungry. She is masterful.

I wrote down the instructions so you don’t have to… **How to Make Karaage (Japanese Fried Chicken)** **Key Takeaways:** • Use boneless, skinless chicken thighs • Moisten any dry patches of the coating before frying. **Ingredients:** • 1 TBSP fresh ginger, grated • 2 cloves of garlic, grated • 3 TBSP soy sauce • 2 TBSP sake or vermouth • ¾ tsp sugar • 1/8 tsp salt • 1.5 lbs. chicken thighs, boneless, skinless • 1.25 cups of potato starch or corn starch • 1 quart of vegetable oil **Directions:** 1. Make your marinade: whisk together ginger, garlic, soy sauce, sake, sugar and salt. 2. Trim fat off of thighs. 3. Cut thighs into 1”-1.5 inch strips (length of the short side). 4. Place chicken into marinade and marinate for 30 minutes. 5. Pick a strip of chicken, shake off excess liquid, place into starch and coat each piece individually. Place onto a baking sheet lines with parchment paper or foil. 6. Let the starch on the chicken hydrate while you heat your oil. 7. On medium-high heat, get your oil temperature up to 325°F in a pot. 8. Using a spoon and any leftover marinade, soak any dry patches of starch on your chicken. You want them to gel out completely. Dry patches are not desirable. 9. Using tongs, lower ½ the batch one piece at a time into the oil in a single layer. 10. Fry for 4-5 minutes. Check at about 4 minutes. 11. Fish out the pieces with a slotted spoon or other comparable tool, let drain and place onto a wire rack lined with paper towels. 12. Repeat for second batch. 13. Optional: a squeeze of lemon over the top just before serving. If you're using the RU-vid app on a phone or tablet, you can copy the recipe by opening the video on your phone or tablet's browser (Safari or Chrome), opening comments and copying the text from there. Paste it into your favorite note taking app. I use Google Keep.

I need to stop watching ATK in the middle of the night because its making me reaaaally hungry.

I made this for dinner. It is absolutely amazing! I love the crispiness of the outside and the tenderness on the inside. I tossed it in the wok with some orange sauce and oh my goodness, this is my new favorite way to fry chicken. That is for sharing!

My wife and I got hooked on America's Test Kitchen when we went on a cruise with Holland America. We had been on a couple before but skipped the activity. Never again. They have great recipes. (Wish that there was a Canadian Test Kitchen).

That looks absolutely delicious. I can even hear the crispiness when you take that bite. I think I'm going to try to make this soon. Thanks Bridget, another great job!

why is anything fried so good

Love your presentation. Have been watching you for years. I was totally glued from start to finish. Fried chicken is a winner for dinner anytime. The marinade sounds delicious. Thank you so much, anxious to try it and fry it. 🥰🐔

Cannot get enough of this good stuff

Another great and easy recipe from ATK. Thanks!

i will try this soon!! looks amazing

OMG YOU CAN FREEZE GARLIC CLOVES?! 🤯 My life has been, once again, changed for the better by ATK! Thank you, Bridget!

Made it today total perfection!!! Not only is it easy to make condiments not necessary. Well done 👍🏻.

I made this a couple days ago. The result was fantastic. Crispy and full of flavor I was skeptical about the lemon but I was wrong perfectly matches. My favorite fried chicken now. Thanks!!!

Thank you for the hint to moisten any dry patches. I’ve never seen that step in the countless fried chicken recipes I’ve made.

So glad I found you!! Loved that. Feeling peaceful. 💜

Thank you, Bridget, for this easy to follow recipe & so yummy, too!!

I've made this with both potato and corn starch 3X each and my family thinks the potato starch makes a difference and has a lot of flavor compared to corn starch which tastes just like corn starch. Either way it really is an awesome recipe that's more savory than regular fried chicken.

Great video!! Thank you Mme Lancaster ;) Best of wishes for this holiday season!!

My fave since I grew up with karaage. These days I shallow fry them though since I can't be bothered with deep frying and thighs are relatively flat. The texture isn't quite the same but it's still good. And the lemon just makes it pop. Ok, gotta make some this weekend.

I just love ATK. Informative, friendly, fun and not intimidating. Bravo.

Ma'am, very nice, tasty looking recipe, I use a spoon to peel ginger/horseradish root as it works great, the thigh is my fave cut from the chix, no matter boneless, skinless, or both removed, I think it has the most flavor

I'm drooling.....

It looks so good! BTW, I use a grapefruit spoon to peel the ginger root.

Looks easy and delicious.

My favorite cook show love it

This looks sooo delish I know this taste great thanks for sharing this recipe.😘😊

Man, this just makes me really hungry for some boneless fried chicken. I've always been a fan of Japanese cuisine! Thanks, Bridget!

The truth iron chef are the people from American test kitchen. I never miss one episode even if it is repeated I learned to cook a lot just watching the show. Congratulations

I tried to learn to make Karaage myself but had several failed attempts before I figured out the importance of letting the coating hydrate. Past me would have really needed to watch this video, but hopefully it can save someone else from failed Karaage!

Made this for dinner tonight. Delicious 👍

She's right, this needs absolutely no condiment because the chicken is so incredibly well flavored. Brava!

Looks really good. U make Eve seem so easy.

Looks amazing! I would eat these with a chili sauce dip!

Mix some chili paste with mayo to make a quick, easy dipping sauce. 😋

Can't wait to try it thanks

Wow, I have to make these. 👍

Mouthwatering - ill have to do some shopping today

Fantastic! TYVM!

Never heard of Japanese fried chicken before, I can already see that I like it!

Technically this is TATSUTA-AGE recipe since they are marinated. Traditional karaage is seasoned with just S&P.

I like my Karaage with Kewpie Mayo, this recipe looks delicious. Good work!

Geat vid...Thank you, Ms. Bridget!

Truth is, you cannot buy chicken this good! When I want Fried Chicken, you just got to make it yourself & thanks to ATK, everything they do is tested & is made so easy ! that you've just got to do it bc it's worth it!! & they are VERY FRUGAL & THEY ARE CONSIDERATELY TIME SENSITIVE to working people. ATK IS #1. PERIOD. 👍👍👍 PS. I live & was raised in Southern Fried Chicken South. 💖💖💖

Awesome! Finally Celiac friendly fried chicken. Thanks a million.

Potato starch is katakuriko. In today's congestion at the port of LB/LA, yes it may be in short supply but it can be found. Much better than corn starch. Also, my mom used the back of her knife to easily scrape the skin off the ginger then used a traditional grating tray which captured the ginger juices.

My mouth is watering 😋

This is great. I have access to potato starch so this will great to try to make.

Merry Christmas and Happy New Year Sweetheart 🎉

My fav fried chicken !

You all are the best .😘😊

Hey, what thermometer are you using....just trying to build my kitchen capability...and yes this video was awesome...

It looks awesome❤ It must be yummy Keep in touch ❤You are so good chef ❤Thank you for sharing❤❤️stay connected😍

You knocked this recipe right out of the part, it's so Crispy, it makes me want to eat chicken all the time 😍

Yum! I'm hungry

Yummy

They look yummy!!!! Now I’m craving Japanese fried chicken…for breakfast after watching this at 6:20AM.🙄.!😂😂😂😂

To make ahead, would you recommend keeping the chicken in the marinade longer, or to keep the marinated and drained chicken in the fridge, or keeping the marinated, dredged chicken pieces in the fridge?

My next "must make" meal. My kids love chicken fingers. Heck, we all do!

i like this dish with lemon or rice wine vinegar and Japanese bbq sauce.

How do you dispose of the oil afterwards?

Something I've seen other recipes do is 'double fry' the chicken. Rather than cooking them in one 5 minute sitting, the chicken is cooked until the exterior is more of a white brown, takes about a minute or two, taken out, left to dry for a moment, then put back in until golden brown. I've never tried a single fry batch though, and curious if the test kitchen chose this method because it tastes better, or because this is more accessible for people reasonably afraid of hot oil.

This dish has become a staple, my 11 yo demands it. Nice replacement for a certain irish sounding nugget...soy dip replaces ketchup too!

Put the ginger cut shavings in tea ball and it to your tea. Ginger is very heart healthy. Counterbalances that soy sauce sodium lol. Also cooks just fine in an air fryer. Again more heart healthy…,thanks for the marinade tips…,

I use my rasp to grate fresh garlic. I find it easier than a press.

6:31 Yaas Queen

Will make it this weekend

Bridget, can karaage be used as a base for simple at home stir-fry? Like S&S or sesame chicken? It seems like it would be an easy way for replicating restaurant dishes. Prepare sauce and toss with the karaage.

Ate that a few times with my sushi in a Bento box at some restaurants!

You’re almost guaranteed to find potato starch in an East Asian grocery store, particularly Chinese. You can find wheat starch, cornstarch, potato starch, tapioca starch all at Chinese grocery stores because they are common ingredients in Chinese cooking. Each starch type has somewhat different properties so if you can, don’t substitute.

I don't know about that vermouth substitution for sake (unless it's a vermouth that isn't infused). Any dry rice wine will do great, even the cheap stuff at the 99 Chinese mega mart. Don't use the expensive stuff or anything labeled "cooking". Many manufacturers will try to be "helpful" by adding things like salt to the wine at a markup, don't fall for it. A lot of Japanese recipes will add white sesame seeds to the coating before frying. I like to toss a little _shio koji_ into my marinade, along with some white pepper. This will alter the concentration of salt, so I would make the marinade as the recipe calls it, taste it before adding your chicken, and remember how salty it was. That way you can gauge how much to adjust the seasoning if you decide to customize the recipe.

I've made this a few times now, and my wife and I love it. The only difference when I make it is that I use a 1 1/2-2 lb. skinless chicken breast rather than the thighs. There's little or no fat to cut off, which saves time, and I can easily slice it into strips or nuggets, depending on what we want to eat. Thanks, Bridget, for doing this!

I’ll do it

Any suggestions about using an airfryer instead of deep frying?

Where do you publish your recipes? I would love to make this but I need a written recipe to follow along.

Simple recipe to do, the only things I'd change here are: 1. Slice those strips in half for true bite sized pieces as they are typically served 2. Good karaage needs to be double fried. Reheat the oil up to 375, dump it all in for a quick 30-60sec to drive off the surface moisture for extra crispness

What a great recipe! Can these be air fried?

I never know what to do with the oil after deep frying, can you help by telling us what you do with it?

Great recipe. The only thing I would say is although some places in Japan will offer these bigger pieces of karaage most places cut the chicken into bite-sized pieces so they can be easily picked up with chopsticks and finished in one bite.

I miss Bridget. I haven't seen any new videos with her in a while.

OKAY, trying this tomorrow for dinner. I have celiac and using GF soy sauce, I think I can make this all GF, my cornstarch is GF. I can't wait to try!

Bridget you are the main reason I always watch and continue to for so many years. Would love to see her doing more recipes but it seems like Julia is on more than she is but I just skip over that part...

This is gluten free! Yay!

Kaarage seem to have piqued the interest of a lot of homecooks , mine too because it is a versatile dish . I used a portion to whip up orange chicken to please my son and his wife , just 😊made the orange sauce. 2 dishes in 1. I didn't mind deboning , the bones went to the soup pot.

Oh that looks easy enough I could do it …

Can you use potatoe starch in stead of corn starch?

whenever I fry anything, why is it the "second batch" always brown nicer?

Will this recipe still work if I sub out the chicken for molded gym socks?

😋

This looks really appealing, but I'm not a fan of deep-frying. Do you think it would work in a nonstick pan with just a little oil?

So are they fried once for 8-10 minutes total OR fried once 4-5 minutes allowed to cool ; THEN put back in the hot oil and fried a SECOND time for another 4-5 minutes (for total 8-10 minutes)?

CHICKEN IS GREAT BUT SHE MADE A CHOCOLATE CAKE ONE TIME AND IT LOOKED REALLY GOOD WOW GODBLESS PEACE AND LOVE ALWAYS TO YOU AND YOURS HAVE A HAPPY AND BLESSED CHRISTMAS MY FRIENDS.😄..(*8*)

The rasp grater works….. grate 🥁

Life hack here, every time I order sushi Togo, I save the ginger they give me for cooking other meals!

“The sound of bubbling meat and fat”. Haha! So funny!

Recipe sounds delicious! Sorry but I couldn't help but think of the Johnny Cash song "One Peice At A Time " lol

hello there nice video

ps Mom also used sesame oil and fried it up twice.

can be used cassava starch??????