Super Crispy Japanese Fried Chicken Recipe! (Karaage)

In today's episode of Wok Wednesday, Jeremy shows us how to make a Japanese Christmas tradition - crispy fried chicken!

To find the recipe for this dish, click the link below!

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- Super Crispy Japanese Fried Chicken Recipe! -

[SchoolofWok]

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[Ashiemcmarie]

I’m actually obsessed with your channel. Thanks for rocking. You deserve so much more attention! Merry Christmas!

[firefly]

Thank you, I have learned so much from you. I enjoy watching you all the time.

[Fingerpopper]

Thanks Jeremy. With my two attempts at trying to make this in the past I’ve always burnt it. Now that I know the temperature I’ll try again. Merry Christmas 👍

[rosscarroll]

3:18
Me after a long day of work and no girlfriend

[unreliablenarrator]

You should cut the chicken into small and uniform pieces before starting to ensure they marinade and fry uniformly, and easy for diners to pick from the dish. In Japan. Karaage is always small pieces and usually twice-fired, first about 160-170C and them 180C, that way in cooks through in the first step and then get very crispy in second step.

[cgj]

Great Meal, At any time of the year including Christmas Day SMILES

[rymal]

I've only discovered your channel in the last week or so.... Proper binge watching...
That chicken looked and sounded delicious 👍👍

[robwebster]

Looks great 👍 may try it with Turkey 🤔 and Merry Christmas 😊

[miaheartu]

Yum...another fried chicken recipe to try! 😁👍🏻

[GuitarsAndSynths]

Would love to see a recipe for Korean fried chicken like Bon Chon style.

[jgw]

Is it cooked throughout though, in the cartillage of the drumstick where there tends to be a little bit of blood?

[jaytorr]

Tried it. I think it needs double the seasoning amounts. Could taste ginger and garlic but I would double the amount of soya and sesame oil. Second time I made it added a tablespoon of fish sauce and shriracha. Now that was a nice chicken!! Have to say the frying technique is great though, got very nice crispy chicken and not greasy at all.

[michaelaustin]

Excellent! Thank you Jeremy. Merry Christmas 😀

[amandajayne]

Omg that looks and sounds amazing, probably won't get away with cooking that on Christmas day, but Boxing day would b ideal . At the moment I am completely hooked on a wonton soup I buy every time I'm in or near to the city at an Asian supermarket, which u add water 2 and then microwave, but it's not that often I'm in the city and the boxes they come In r a bit 2 big 4 me to put a decent amount In my freezer, and the takeaways in my town r great but the wonton soups r just not as good. Do u have a recipe 4 wonton soup please 😊 . Merry Christmas To you and Lee. Hope he left a bit of the chicken 4 u Lee lol x

[masterGAWK]

Thanks for sharing this delicious recipe by the way Christmas is a commercial thing here in the US as well lol.

[angko-pe]

Yum. This looks delicious 😋 Do you have a recipe for the Asian slaw? Merry Christmas!

[GuitarsAndSynths]

Great lesson! Two questions: 1) How come you don't double fry the chicken like many Korean chicken places like Bonchon do? 2) Also how come no ice cold water in the batter to use like a lot of recipes call for? I love Asian fried chicken! I make a sauce with mirin, soy, garlic, ginger and honey and coat chicken for like what Bonchon does.

[priayief]

Great video! Thanks for posting. However, it looks to me that there is a lot of oil splashed outside of the pan. Is that a problem? Cheers.

[bernadinecabanas]

Hello Jeremy. I am doing this recipe. I will let it sit overnight 😉 thanks for this video. Merry xmas to you🌲