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

(Japanese Fried Chicken) & Miso Soup

Saturday, March 6th
5:00 PM - 6:30 PM PST

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!

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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. KEEP THE WATER.

• 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 - 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

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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