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Chicken Karaage

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Japanese Fried Chicken

Sunday, November 22nd
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 miso 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.

• Pre-chop any vegetables for the miso soup into small 1/4 inch pieces.

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Chicken Karaage (Japanese Fried Chicken) and Miso 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

Miso Soup

• 1 piece of kombu (kelp for broth)

• 1 hand-full of bonito flakes (skip this for a vegetarian option)

• 2-4 tablespoons Miso paste

• 1 carrot

• 1/2 cup chopped cabbage

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 miso soup.

3. Fry the chicken.

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Check out more classes with Yoko in Osaka!

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