Placeholder Image

Subtitles section Play video

  • Hi, I am Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s prepare the chicken.

  • Prick the skin side using the tip of a knife.

  • This will help the chicken to absorb the seasonings.

  • Flip it over.

  • Trim off the excess fat.

  • Make several cuts across the tough, stringy part.

  • Then, prick the chicken with the tip of the knife again.

  • Now, cut the chicken into large bite-size pieces.

  • Place the pieces into a bowl.

  • Add the soy sauce,

  • sake,

  • salt,

  • pepper,

  • grated ginger root and garlic

  • and the sesame oil.

  • Toss to coat, rubbing the seasonings into the chicken thoroughly.

  • Rub the seasonings into the chicken well

  • so that it will be ready to cook in 30 minutes.

  • Let’s make the karaage.

  • To the seasoned chicken,

  • add the beaten egg a little at a time and rub it in thoroughly.

  • This will help soften the karaage

  • and allow it to retain the savory juices inside.

  • Then, add the potato starch.

  • Lightly toss to coat.

  • Now, heat the vegetable oil to a relatively low temperature.

  • Place the chicken pieces into the oil.

  • At about 160 degrees °C or 320 degrees °F,

  • small bubbles will form around the chicken.

  • Don’t touch them until the batter firms up

  • otherwise the outer layer will break apart.

  • When the batter firms up, flip them over.

  • Lightly brown the pieces, remove

  • and place them onto a cooling rack.

  • The remaining heat will continue cooking the inside.

  • And now, heat the oil to about 180 degrees °C

  • or 360 degrees °F on high heat.

  • Then, place the chicken into the oil again.

  • Brown the chicken pieces evenly.

  • One of the advantages of using a set of kitchen chopsticks

  • is that you can feel how crispy the outer texture is.

  • When the outside is crispy and the color is golden brown,

  • remove the excess oil thoroughly

  • and one by one place them onto the cooling rack.

  • Then, place the karaage

  • next to the lettuce and parsley leaves on a plate.

  • Cooking at a low temperature first will help cook the inside

  • and then deep-frying at a high temperature

  • will help remove the excess oil easily.

  • This 2 step deep-frying method

  • will help avoid undercooking the inside

  • and also overcooking the outside

  • so you can easily make the delicious karaage.

  • The karaage is still delicious when cooled

  • so it is often used as a bento sidedish.

  • Good luck in the kitchen!

Hi, I am Francis,

Subtitles and vocabulary

Click the word to look it up Click the word to find further inforamtion about it