JAPANESE FRIED CHICKEN AKA CHICKEN KARAGE AKA JAPANESE CHICKEN NUGGETS? | SAM THE COOKING GUY



I’m missing the days of grabbing the most insanely delicious Chicken Karaage AKA Japanese Fried Chicken AKA Japanese Chicken Nuggets at every 7/11 in Japan I could find…so its time to make our own at home!
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🔴 RECIPE: https://tinyurl.com/mrbpcm5y

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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.

If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.

Cooking doesn’t have to be hard, it just has to be delicious.

THANK YOU ❗️

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30 Comments

  1. Recipe:

    Prep:
    1 1/4 lbs of boneless skinless chicken thighs
    Cut into ~1inch portions (user add in: can cut with kitchen shears but Sam used a knife /cutting board)
    Put into bowl

    Marinade – Mix with gloved hand
    – [ ] 1 Tbsp of soy
    – [ ] 1 Tbsp of sake or dry sherry or Chinese cooking wine (could leave out as well)
    – [ ] 1/4 tsp of sugar OR mirin
    – [ ] Ginger paste (a little)
    – [ ] Garlic paste (a little)
    – [ ] 1/4tsp to a splash of sesame oil
    Put Saran Wrap on top of bowl and let marinade in fridge for 30 minutes

    Coating chicken
    Use metal sheet pan and put corn starch on it or potato starch. Flour will work but won’t give as crispy of a bite.

    Take chicken and coat into corn starch mix and then put onto another baking sheet pan

    Frying
    Oil to be at 325-330F
    Don’t overload fryer with chicken bites or it will drop the temperature down too much
    First fry: 2 minutes until they get juuuust a little color
    Second fry at 1 minute at now 375 (less concerned about loading heavy on this as they’ve already had some time to cook)

    May require moving around a little bit with some tongs

    Let drip dry

  2. Delicious recipe Sam – two extra tricks: 1) spray a little water over the cornstarch to produce tiny clumps which get super crispy and 2) season the cornstarch with some nori (seaweed) sheets that have been ground to a coarse powder in spice grinder for extra yumminess.

  3. I've been watching religiously for the past few years, thanks for making these informative and fun videos… love them! I do have one question… why the double frying (as I don't remember if you said why or not). Thanks guys and have a great day and holiday season!

  4. The bowl not looking centered is known as an optical illusion. Next time, Sam should just bring out a ruler to prove it's centered.

  5. Why the glove, be true to you, Sam. You're better than BS pressure. Gloves at home, maybe mean you aren't washing your hands properly. Use them if you want but not necessary

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