A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.

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Chicken Karaage

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Japanese Fried Chicken

Thursday, October 29th
5:00 PM - 6:30 PM Pacific Time

Join Yoko from Osaka and learn how to make mouthwatering, juicy on the inside, crispy on the outside chicken karaage, Japanese fried chicken. These bite-sized snacks pair perfectly with Yoko’s original tomato soup recipe also taught in class!

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class…

• Bring the chicken to room temperature 30 minutes prior to class.

• Soak the kombu (kelp) in 2 cups room temperature water 10 minutes prior to class.

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Chicken Karaage (Japanese Fried Chicken) and Tomato Soup
Serves 2

Chicken Karaage

• 450 grams (1 pound) boneless chicken thighs

• 2 tablespoons soy sauce

• 1 tablespoon sugar

• 1 tablespoon cooking sake or white wine

• 1 teaspoon grated ginger

• Potato starch for coating chicken

• Vegetable oil for deep frying

• 1 lemon cut into wedges

Tomato Soup

• 1 large tomato

• 1 piece of kombu (kelp for broth)

• 1 tablespoon soy sauce or miso paste

• Olive oil

• basil for garnish (optional)

Equipment

• knife & cutting board

• grater

• 1 pot for frying

• 1 pot for soup

• 1 bowl for marinating chicken

• 1 plate/tray lined with a paper towel

General Steps

1. Marinade the chicken.

2. Make the tomato soup.

3. Fry the chicken.

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Check out more classes with Yoko in Osaka!

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