Chicken Karaage
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Japanese Fried Chicken
Saturday, January 16th
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.
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.
Presoak the kombu (piece of kelp) in 3 cups of room temperature water for at least 10 minutes before class. KEEP THE WATER.
Pre-chop any vegetables for the miso soup into small 1/4 inch pieces.
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 - or corn starch - for coating chicken
Vegetable oil for deep frying
1 lemon cut into wedges
Miso Soup
1 piece of kombu (kelp for broth)
1 cup of bonito flakes (skip this for a vegetarian option)
4 tablespoons Miso paste
1 carrot
1 cup chopped cabbage
Optional to add any additional fillings such as these below, but please cut them prior to class.
broccoli
wakame (seaweed for eating)
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
Marinade the chicken.
Make the miso soup.
Fry the chicken.
