📖PRINT RECIPE: onl.la/KnuBxuM 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
Thank you for watching!! (日本語は下にあります！) I used a very small pot for frying, but please use a large pot for your safety!!!. Sorry for that!!!! Karaage chicken is a memorable dish as this was the first video that I filmed on my balcony. It was actually a compromise as my kitchen at home isn't look good compare to other top RUclipsrs. But luckily, this filming style added a character to the channel. And makes a bit of the difference. So I am happy to carry on with it. Now, the new Karaage video is uploaded, and I farewell to the old one. In future, I will keep remaking the old videos like this one as I grow up with the filming skill, and come up with new ideas!!! *(揚げるパートで、諸事情によりかなり小さな鍋を使用していますが、実際に作る方は安全の為に大きめの鍋をご使用ください！) 唐揚げは個人的に思い入れのある料理です。 というのも、唐揚げのレシピビデオの撮影の時から、 ベランダで撮影するというスタイルが 始まったからです。 そもそもこれは、家のキッチンが狭くて日当たりも悪く、 あまりにも見栄えがしなかった事からくる妥協案でした。 しかし今ではこれが当チャンネルの個性の一つにもなっており、結果的に私自身も気に入っています。 さて、この新しい唐揚げビデオが出来たので、古い方はもうすぐ 削除します。 このように、私の動画制作技術が上がったり、新しい アイデアが出ると、 古い動画はこれからちょくちょくリメイクしていきます。 なので古い方まだ見てないよ～って方は、是非今のうちにチェックしておいてくださいね！！
I really love your notes. It's nice to know recipes, it's far better to understand what we do and why we do it to be able to adapt and apply this knowledge to whatever we cook!
@@CHEFSLABO how long does it last? Weeks? Months? Does it have to be kept in special conditions (like avoid humidity in a sealed container or something)?? Thaanks! ☆
@@laurafernandez1205 you can keep in a normal container or a jar. I left mine for 2 months, and had no problems!! So I suggest you to make a relatively big batch, and use for many things!!!
Thank you so much for the recipe, just had the best experience of making homemade Karaage! Pat the chicken dry and using rice flour definitely make the whole process clean and manageable.
I've made this recipe 4 times now and I always manage to have guests come over when I do. This latest time though I finally bought kombu and used chicken with skin on and it tasted amazing, I think now the skin is a MUST to enjoy fully. Thank you for sharing the recipe, and explaining why certain steps are necessary, it was a delight to cook as well as eat :)
I made this for supper last evening, and I had a couple of leftover pieces for breakfast this morning. THIS IS THE BEST-TASTING FRIED CHICKEN I'VE EVER HAD. I will NEVER again fry chicken in any other way.
This was a great recipe! It was very delicious. I love your techniques and suggestions, so I hope you continue to make many more videos to come. Thank you so much for sharing!
Hi I love your channel and Japanese food!!! Your videos really do inspire and motivate me to cook wonderful Japanese food! Please do more videos!!! 🤗🤗🤗
Great to see a proper demonstration of the beloved Japanese dish. Exceptional process and choices of ingredients. If even one or two Japanese restaurants in my town did this they would have a line out the door. Instead most of them take the shortcuts and use MSG.
There's actually little to no evidence that msg is bad for you. Some people can be sensitive to it but most people that said they feel unwell or similar after having msg ended up being proven wrong in studies where they reported the same feeling from placebos and didn't feel any worse when they had msg provided they believed there was none. Most of the bad reputation for msg comes from one guy who may or may not have had xenophobic or racist views. Either way he wrote up that Chinese food made him unwell and eventually focused in on msg as the culprit. This was however not even remotely scientific and just a huge assumption on his part but in reality actual science shows it was more than likely the high fat and oil content that can make your stomach upset and nothing to do with the msg. Still though because of that one dude, the word spread and everyone began believing msg was bad. It might not be healthy perhaps but you're likely being worse affected by the oils you fry things in or from eating red fatty meat.
Artificial colors, flavors, intelligence will never hold a candle to the natural version. One evolved over eons and the other stumbled upon by tinkerers in the last hundred years. Go with your gut on it but there are dozens of studies like this pubmed.ncbi.nlm.nih.gov/21446362/
What a really great recipe chef! I've recooked it and all I can say is, it's the best chicken karaage I've ever tasted. It's super juicy, cwispy and flavorful. What more can you ask from a chicken karaage? I tip my hat off to you chef. Keep up the great work, stay healthy and hope you have a nice day chef! :D
Wow came across your channel today and subscribed after watching 2 of your videos. Love your Gundam and cooking method. Very helpful tips!! Thank you for having bilingual subtitles. Keep up the awesomeness~
Thank you so much for this recipe chef! Though my recook needs improvement (the outer layer is not crispy enough), but the meat tastes awesome I surprised myself!
Made this today for dinner, and it was a hit! Will definitely do this for fried chicken from now on. Traditional chicken frying often results in dried out meat, so having a recipe with tasty moist chicken is hard to find.
I tried your recipe earlier today and it was tasty. The only thing that was honesty driving me nuts was I didn't know what corn flour was until I looked it up on the web and thought that corn flour might be corn starch over here in the United States. Ether way, thank you for your video and I hope to cook even more using your videos!
Recipes in Europe for fried chicken in these dimensions call for at least 12 minutes of frying and the ideal temperature for deep-frying chicken is 180°C
I had this for dinner. The meat is juicy abd skin is crispy. I used chicken legs and had to cooked it longer till i reach 75c internal temperature. I thought its gonna go dry. It was juicy. QuestionChef: Can you make a good gravy sauce for this? Also, I read in one of your reply that you have cooked Korean Fried Chicken , can you make video of this? Im curious to try Korean FC. I am learning alot from our recioe and so far they all taste soo good . Thanks Chef ! Im a big fan!
Thanks Johnny!!! I want to buy more Gundam stuff but OMG it's so expensive in here Australia!!! 😅 But I got few more in my garage which I brought from Japan, and my wife is about to throw lol So I will find a friend for them soon!!!!
I'm gonna try this out because it looks like you can achieve the intended crispiness without double frying unlike other karaage recipes. One question though: Is corn starch the same thing as corn flour? I tried looking it up, but I find different answers such as: US Corn Starch = UK Corn flour. It's very confusing and I'd like clarification on how to do this recipe right.
Came here to ask this question also. I think what we in North America call "corn flour" is yellow. That is clearly white - I think it is what we would call "corn starch"
Hi guys!! I found out the result on the link below!! www.google.com.au/search?q=cornflour+vs+cornstarch&sxsrf=ALeKk00H7QP_hXUIdwm2kRIDeBtyZLrlyw%3A1622289954505&source=hp&ei=Ii6yYMq9HJ-W4-EPvq2j0Ao&iflsig=AINFCbYAAAAAYLI8MtgciEOZ6b8diE7jB4hWjAeU994Y&oq=cornflour+&gs_lcp=Cgdnd3Mtd2l6EAEYATIFCAAQywEyBQgAEMsBMgUIABDLATIFCAAQywEyBQgAEMsBMgcIABAKEMsBMgcIABAKEMsBMgUIABDLAToGCCMQJxATOgQIIxAnOgIIADoECAAQBFDsCljWG2D6L2gAcAB4AIAB6QKIAaoPkgEHMC44LjEuMZgBAKABAaoBB2d3cy13aXo&sclient=gws-wiz
Great recipe and easy to follow instructions - great job. Couple questions if i may. 1. I like to cut up whole chicken into pieces can i use chicken pieces for this recipe and presumably just cook longer? 2. What was the sauce you used at the end of video? Many thanks
Hi Lyon!! Ok, I straight go into the point👊 1: Yes you can, and you are right. Cooking time is depending on your portion size, and whether it has bones with it or not. If your chicken piece has bones, cook longer. My advice is that try not to cut too small as it has more chance to lose the moisture. 2: It was a Japanese Mayonnaise 👍 It goes crazy good with it 👊 Hope this answer helps for ya!!
Why do I always find Japanese Food tasty even tho I haven’t tried it yet its just that the way I see it from this video is making me hungry. Thinking that it would result into a fine dish
Thank you chef, for your work! 👍🏼 Also, I tried making karaage in the past. The recipe(s) that I used, were using twice-fried method (first using low heat, then after resting the meat, fry again in medium-high heat) as opposed to your recipe, which was only one time-fried. What do you think?
Love all your recipes, tips and knowledge you has provided in every videos! I'll always looking forward for your next video. Japanese cuisine is one of my most favorite too. May I request your recipe/video for Napolitan spaghetti? It's one of my favorite too.
Hi Ariya!! Thanks for the comment!!! I got same request from a different viewer too!! I got one other request in the queue at the moment, but will work on yours afterwards!!!!
@@CHEFSLABO thanks for the recipes. Actually i love Japanese food, but most of Japanese food use mirin and sake. I am a Muslim and in our religion can't eat any food contains mirin and sake. So, i am very exciting to make this.😆😆
Even among Japanese people, people who make karaage with such care are extreme karaage enthusiasts. In ordinary households, we eat slightly more crude fried chicken lol.
Hi!! You can use different kind of sugar, but it might affect on the flavour. (Honey is not recommended) So I recommend to use plain sugar as it doesn't have characteristic flavour.😉
![[ENG]How to make Crispy Japanese Fried Chicken learn from the chef at Michelin Bib Gourmand store](/img/1.gif)
📖PRINT RECIPE: onl.la/KnuBxuM
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
Thank you for watching!!
(日本語は下にあります！)
I used a very small pot for frying, but please use a large pot for your safety!!!.
Sorry for that!!!!
Karaage chicken is a memorable dish as this was the first video that I filmed on my balcony.
It was actually a compromise as my kitchen at home isn't look good compare to other top RUclipsrs.
But luckily, this filming style added a character to the channel.
And makes a bit of the difference. So I am happy to carry on with it.
Now, the new Karaage video is uploaded, and I farewell to the old one.
In future, I will keep remaking the old videos like this one as I grow up with the filming skill,
and come up with new ideas!!!
*(揚げるパートで、諸事情によりかなり小さな鍋を使用していますが、実際に作る方は安全の為に大きめの鍋をご使用ください！)
唐揚げは個人的に思い入れのある料理です。
というのも、唐揚げのレシピビデオの撮影の時から、
ベランダで撮影するというスタイルが
始まったからです。
そもそもこれは、家のキッチンが狭くて日当たりも悪く、
あまりにも見栄えがしなかった事からくる妥協案でした。
しかし今ではこれが当チャンネルの個性の一つにもなっており、結果的に私自身も気に入っています。
さて、この新しい唐揚げビデオが出来たので、古い方はもうすぐ
削除します。
このように、私の動画制作技術が上がったり、新しい
アイデアが出ると、
古い動画はこれからちょくちょくリメイクしていきます。
なので古い方まだ見てないよ～って方は、是非今のうちにチェックしておいてくださいね！！
You put a lot of work in your videos. You deserve all the success that you can get.
( ๑•̀ •́)و
Hi again Aoi!!!
Yeah making contents isn't easy.
But I like it!!!
So I'll keep running as long as I can!!!
I've tried japanese fried chicken in potato flour 🤩
@@tamagothchic No worries Jod1!!
As long as you are happy, that's great my friend!!! 😉👍
I really love your notes.
It's nice to know recipes, it's far better to understand what we do and why we do it to be able to adapt and apply this knowledge to whatever we cook!
I love this channel so much!!!! I love the notes in every recipe you give, Chef!
Rose mukang baccla
Glad I found this channel, thx for including why you do certain steps, hope this channel will blow up soon!
Thank you for not only giving us a recipe, but explaining the reason why for each step... I love this channel
Your step by step instructions is impressive !
Thanks Andi!
That's what I thought I can make difference to other channels!!
I'm glad that you liked it!!
Incredible ! Love your vids. I really like how you keep things so much detailed without saying a word
Awesome recipe! Best karaage I have ever made. Love how it's not oily while crunchy
I’m going to have to try this recipe, and you earned my subscription with the natural MSG!
Yeah try the kombu salt to cook simple stir fry Kevin!!!
Nothing else is needed.
You'll be surprised!!!
@@CHEFSLABO how long does it last? Weeks? Months? Does it have to be kept in special conditions (like avoid humidity in a sealed container or something)?? Thaanks! ☆
@@laurafernandez1205 you can keep in a normal container or a jar.
I left mine for 2 months, and had no problems!!
So I suggest you to make a relatively big batch, and use for many things!!!
@@maniswolftoman thanks!
@@CHEFSLABO thanks!
Thank you so much for the recipe, just had the best experience of making homemade Karaage! Pat the chicken dry and using rice flour definitely make the whole process clean and manageable.
I've made this recipe 4 times now and I always manage to have guests come over when I do. This latest time though I finally bought kombu and used chicken with skin on and it tasted amazing, I think now the skin is a MUST to enjoy fully.
Thank you for sharing the recipe, and explaining why certain steps are necessary, it was a delight to cook as well as eat :)
No worries Carlos!!!
Thank you for having good time with my recipe😉👍
I'll keep making good contents for you!!
It’s interesting how different some recipes can be. This looks a lot like コンビニ fried chicken to me, so it’s very nostalgic.
I made this for supper last evening, and I had a couple of leftover pieces for breakfast this morning. THIS IS THE BEST-TASTING FRIED CHICKEN I'VE EVER HAD. I will NEVER again fry chicken in any other way.
Great information along with a wonderful recipe. ❤️❤️❤️🙏🏼🙏🏼🙏🏼
Wow! That kombu salt genius! I can't wait to try this recipe! Beautiful instructions and so well shown! Thanks!
Thank RUclips algorithm for bringing me to this channel. Those tips are amazing! I wanna try on my own. Thank you! 😍
You are the best, your explanation for each step, each detail, is really what I love and needed !!!
This was a great recipe! It was very delicious. I love your techniques and suggestions, so I hope you continue to make many more videos to come. Thank you so much for sharing!
fabulously , I have learned much practical cooking skills from here ありがとう😊
Simple with quick detailed explanations! More importantly, it tasted good!
This is my first japanese chef that I subscribe. Arigato gozaimasu chef!
this channel really helps to improve my cooking skills and knowledge about foods as well
Man that crunch!
Love this channel.. Especially how the chef explain everything... Thank you so much 💖
As someone who loves cooking AND Gunpla, you might just be the perfect channel for me lol. Loved that 3rd Gen HG RX-78-2 was it?
Simple and no frills cooking session. It was really useful!👍
Hi I love your channel and Japanese food!!! Your videos really do inspire and motivate me to cook wonderful Japanese food! Please do more videos!!! 🤗🤗🤗
Great to see a proper demonstration of the beloved Japanese dish. Exceptional process and choices of ingredients. If even one or two Japanese restaurants in my town did this they would have a line out the door. Instead most of them take the shortcuts and use MSG.
There's actually little to no evidence that msg is bad for you. Some people can be sensitive to it but most people that said they feel unwell or similar after having msg ended up being proven wrong in studies where they reported the same feeling from placebos and didn't feel any worse when they had msg provided they believed there was none. Most of the bad reputation for msg comes from one guy who may or may not have had xenophobic or racist views. Either way he wrote up that Chinese food made him unwell and eventually focused in on msg as the culprit. This was however not even remotely scientific and just a huge assumption on his part but in reality actual science shows it was more than likely the high fat and oil content that can make your stomach upset and nothing to do with the msg. Still though because of that one dude, the word spread and everyone began believing msg was bad. It might not be healthy perhaps but you're likely being worse affected by the oils you fry things in or from eating red fatty meat.
Artificial colors, flavors, intelligence will never hold a candle to the natural version. One evolved over eons and the other stumbled upon by tinkerers in the last hundred years. Go with your gut on it but there are dozens of studies like this pubmed.ncbi.nlm.nih.gov/21446362/
What a really great recipe chef! I've recooked it and all I can say is, it's the best chicken karaage I've ever tasted. It's super juicy, cwispy and flavorful. What more can you ask from a chicken karaage? I tip my hat off to you chef. Keep up the great work, stay healthy and hope you have a nice day chef! :D
Thanks Stephan!!
I'm so happy about being part of your happy moment😉
Try other stuff too, and let me know my friend👍
Had a go at this today. Came out perfect.
Wow came across your channel today and subscribed after watching 2 of your videos. Love your Gundam and cooking method. Very helpful tips!! Thank you for having bilingual subtitles. Keep up the awesomeness~
注釈が分かりやすくて良かったです。
次回も楽しみにしてます。
みもまみーもさん！
コメントありがとうございます！！！
日本人の方からたまにコメント来ると
本当に嬉しいです！！これからも頑張るので
また見てくださいね！！
wow superb cooking... you're the real chef!
looks and sounds absolutely fantastic. I will definitely try this recipe soon. Thank you!
No worries Alvin!!
Come to me anytime!!!
I'll always cook for you!
Thank you so much for this recipe chef! Though my recook needs improvement (the outer layer is not crispy enough), but the meat tastes awesome I surprised myself!
Love this recipe ! , thank you for showing it .
Much respect for you Chef, keep going!
I made this fo yesterday dinner. It was Really tasty. Thank you 😋😋😋
Thank you for the recipe chef! Any type of fried chicken dish is my favourite and now I can't wait to try to make Karaage for myself!
Yeah try mine too monkerulz!!!!
Thanks for the comment!!
Wow just discovered your channel and love it. Thanks for accurate recipes
I love to cook Japanese food and also love gundam too!
Great instruction, nice glimpse into your comfort dishes, and satisfying visuals and endings :b thumps up
Made this today for dinner, and it was a hit!
Will definitely do this for fried chicken from now on. Traditional chicken frying often results in dried out meat, so having a recipe with tasty moist chicken is hard to find.
You make it easy to make. Makes me inspired to try it out.
Yet another great recipe I have to try. Love the kombu salt. Keep it up :)
Thanks Golgoy!!
Be careful!! I ate too much and got some weight lol😅 but it's certainly good!!!
Wow, absolutely love..love.. your recipe, how delicious 👌👍🍲🫕🥘
I tried your recipe earlier today and it was tasty. The only thing that was honesty driving me nuts was I didn't know what corn flour was until I looked it up on the web and thought that corn flour might be corn starch over here in the United States.
Ether way, thank you for your video and I hope to cook even more using your videos!
Oh, this looks delicious. I absolutely have to try that! 😃
Looks great. Thanks
Recipes in Europe for fried chicken in these dimensions call for at least 12 minutes of frying and the ideal temperature for deep-frying chicken is 180°C
That looks so good
Looks so gooodddd omg
Awesome
Loads of love and prayers from India 🇮🇳
Stay safe chef
😘♥️
You're amazing, Chef! Thank you so much for the detailed information.
No worries Aditi!!!
Have a try!! You'll like me more then 👍
I had this for dinner. The meat is juicy abd skin is crispy. I used chicken legs and had to cooked it longer till i reach 75c internal temperature. I thought its gonna go dry. It was juicy. QuestionChef: Can you make a good gravy sauce for this? Also, I read in one of your reply that you have cooked Korean Fried Chicken , can you make video of this? Im curious to try Korean FC. I am learning alot from our recioe and so far they all taste soo good . Thanks Chef ! Im a big fan!
Hidden gem !!
Just finished making this recipe, but I used chicken wings instead. The taste is heavenly!
It looks delicious. 😋
Dericious*
@@MrA71717 Lacist
great recipe and the Gundams really tie it together :D
Thanks Johnny!!!
I want to buy more Gundam stuff but OMG it's so expensive in here Australia!!! 😅
But I got few more in my garage which I brought from Japan, and my wife is about to throw lol
So I will find a friend for them soon!!!!
Great video ! Will you make a video about Yakisoba recipe ? It's one of my favorite dishes in japanese restaurant. :D
Hi Charlie!!
Yeah I got couple of requests at the moment, but I will start developing yours afterwards!! 👍
It's look very delicious
Love Chef Labo Rock !
I got so hungry watching this
Awesome recipe!
Thanks Lablab0427!!
Please try it!! You'll like it!
This made my day
韓国で和食を勉強している学生です。 いつも良い映像をアップロードしてくださって ありがとうございます。 翻訳機を使ってちょっとおかしいかもしれませんが、了解お願いします。 ありがとうございます😊😊
日本語すごく上手ですよ！！
コメントありがとうございました！！
very well done chef!
I'm gonna try this out because it looks like you can achieve the intended crispiness without double frying unlike other karaage recipes. One question though:
Is corn starch the same thing as corn flour? I tried looking it up, but I find different answers such as:
US Corn Starch = UK Corn flour.
It's very confusing and I'd like clarification on how to do this recipe right.
Came here to ask this question also. I think what we in North America call "corn flour" is yellow. That is clearly white - I think it is what we would call "corn starch"
Hi guys!!
I found out the result on the link below!!
www.google.com.au/search?q=cornflour+vs+cornstarch&sxsrf=ALeKk00H7QP_hXUIdwm2kRIDeBtyZLrlyw%3A1622289954505&source=hp&ei=Ii6yYMq9HJ-W4-EPvq2j0Ao&iflsig=AINFCbYAAAAAYLI8MtgciEOZ6b8diE7jB4hWjAeU994Y&oq=cornflour+&gs_lcp=Cgdnd3Mtd2l6EAEYATIFCAAQywEyBQgAEMsBMgUIABDLATIFCAAQywEyBQgAEMsBMgcIABAKEMsBMgcIABAKEMsBMgUIABDLAToGCCMQJxATOgQIIxAnOgIIADoECAAQBFDsCljWG2D6L2gAcAB4AIAB6QKIAaoPkgEHMC44LjEuMZgBAKABAaoBB2d3cy13aXo&sclient=gws-wiz
Yea it is
You can buy white extra fine corn flour. White vs yellow is simply bleached vs unbleached.
@@webincomeincome8767 Thanks for the explanation webincome!!!
Appreciate that 👍
Hi. I don't know how youtube algorithm bring your channel to me. But ain't complaining. I like your channel. I subscribe 💕
I made this tonight and it was amazing!
Thank you for trying Istormhammer!!!
I'm so glad that you had a good time with my recipe!!! 👍
this is great , the explaination
made this, posted on instagram story. its taste nice :D
MIAM MIAM!!!!! je vais bientôt tester cette recette ;-) trop croustillante!!!! Arigato!
Thanks Chantal!!!
Hope you Will make it!!!
Arigato!!!
Great recipe and easy to follow instructions - great job. Couple questions if i may.
1. I like to cut up whole chicken into pieces can i use chicken pieces for this recipe and presumably just cook longer?
2. What was the sauce you used at the end of video?
Many thanks
Hi Lyon!!
Ok, I straight go into the point👊
1: Yes you can, and you are right.
Cooking time is depending on your portion size,
and whether it has bones with it or not.
If your chicken piece has bones, cook longer.
My advice is that try not to cut too small
as it has more chance to lose the moisture.
2: It was a Japanese Mayonnaise 👍
It goes crazy good with it 👊
Hope this answer helps for ya!!
Awesome now ringing a local japanese restaurant
Mouth watering 👍👏💎💎💎💎💎
Why do I always find Japanese Food tasty even tho I haven’t tried it yet its just that the way I see it from this video is making me hungry. Thinking that it would result into a fine dish
Hi Paolo!!
I always feel hungry when I edit my video too!!
Especially doing it at midnight is OMG.. Too hard!!! lol
That’s great! hahhahaha keep it up and thank you for teaching us, I’ll definitely try it
Thank you chef, for your work! 👍🏼
Also, I tried making karaage in the past. The recipe(s) that I used, were using twice-fried method (first using low heat, then after resting the meat, fry again in medium-high heat) as opposed to your recipe, which was only one time-fried. What do you think?
HI Dharmabudhi Satriojati !!
I think twice frying is too much hustle at home.
So I recommend to go with mine my friend😉
Hello what type of salt do you use pls? Love your videos
Love all your recipes, tips and knowledge you has provided in every videos! I'll always looking forward for your next video. Japanese cuisine is one of my most favorite too.
May I request your recipe/video for Napolitan spaghetti? It's one of my favorite too.
Hi Ariya!!
Thanks for the comment!!!
I got same request from a different viewer too!!
I got one other request in the queue at the moment, but will work on yours afterwards!!!!
@@CHEFSLABO Thank you very much for your reply! ^^
Amazing video Thank you for sharing I Like your channel
Love the background music too! 🤘 May I know the title, Chef?
Great video!
Thanks Cory!!
I'm glad that you liked it!!
Please try on your next day off👍
its looks very oishi..
You are really make it without mirin and sake 🤩🤩
I am very glad to watch this, my challenge was noticed 😂😂
Haha.
Yeah I tried for you Moa!!!
I might not always skip them, but will keep trying!!
@@CHEFSLABO thanks for the recipes. Actually i love Japanese food, but most of Japanese food use mirin and sake. I am a Muslim and in our religion can't eat any food contains mirin and sake.
So, i am very exciting to make this.😆😆
Hungry for a bite 🤤
Can you do Nanban chicken sometime? I always wondered for the batter, egg first then flour? or flour first then egg?
I'm here for the Gundam, Gun Cannon and Gun tank actually.
It’s part of the fun watching his clip!
Considering that, I'm waiting for him to do a steak.
I'm certain he'll get a nice Char on it.
@@Kenko706 That should go perfectly with a Red Comet cocktail!
@@Kenko706 dude. the pun XD
same.
Thanks
Thank you for the support Therese😉👍
I really appreciate your support☺️
Nice recipe and tips
Oh and I have a request can you make us your version of chanko nabe.
Should I be marinating the chicken for an hour to overnight as well? Or only for the brine? Thanks!
Hi Rudolph_!!
It's only for the brine. So no need to wait for the marinade👍
It will be soaked up after the coating😉
@@CHEFSLABO well I just made it and ate it for breakfast. It tastes really good and juicy, thanks for the recipe.
When i was in japan i ate this almost every day
Even among Japanese people, people who make karaage with such care are extreme karaage enthusiasts.
In ordinary households, we eat slightly more crude fried chicken lol.
Hi, can I omit the sugar from the brining liquid? Should I replace it with other type of perhaps healthier sugar? What about honey?
Hi!!
You can use different kind of sugar, but it might affect on the flavour.
(Honey is not recommended)
So I recommend to use plain sugar as it doesn't have characteristic flavour.😉
yooooo im subbing cuz that looks really nice
Thanks Lolatron45!!
Welcome to my world!!!
Come to me anytime my friend!!
I'll cook for you anytime!!!
@@CHEFSLABO thx
Ill try this with fish hope it end up good
Hi ガイレ！！
Yeah I love trying new things too!!!
Let me know if you got an interesting result!!!
Hi Chef Labo. Can i use dashi powder in place of the kombu? What will the proportion be for kombu salt replacement?
Hi Red!!
It's probably better to use MSG as dashi powder contains bonito flakes flavour😉 Thank you for the comment👍
If you're letting it brine overnight, do you put it in the fridge or do you leave it out?
Hi DevinelyIntervened !!
That case, keep it in a fridge.
Then next day, leave at room temperature for while before you go to the next step😉
Rice flour is better than katakuriko for karaage?