Chicken Karaage (Japanese Fried Chicken) & Sesame Spinach Salad
Saturday, June 5th
4:00 PM - 5:30 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 a fresh sesame spinach salad 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.
Toast sesame seeds for garnish for goma ae (optional)
Chicken Karaage (Japanese Fried Chicken)
Serves 2
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
Goma ae (Sesame Spinach Salad)
Serves 2 as a side
2 cups raw spinach
1 tablespoon tahini
1 tablespoon soy sauce
1 tablespoon of sugar or Mirin
optional: 1-2 tablespoons toasted sesame seeds (black or white or mix) for garnish
Equipment
knife & cutting board
grater
1 pot for frying
1 bowl for marinating chicken
1 plate/tray lined with a paper towel
strainer
General Steps
Marinate the chicken.
Make the salad.
Fry the chicken.
