Tried this recipe and hands down this man is telling nothing but truth. Thanks for sharing! Just starting to learn how to cook and these videos really help :)
Jeremy Gibbs More than enough time ,you can clearly see from the video chicken is cooked all the way through. That oil is at least 350-375 degrees. He flash frys the bone in pieces longer than meat only & explains that clearly.
I think Adam might be the Bob Ross of Asian cooking bcs a) so chill b) creates beauty c) actively encourages people to join the artform in a friendly and warm way.
for those struggling to get potato flour or sake, you can also use corn starch as a replacement for potato flour and rice wine vinegar with a little water for sake
Michael Mathers UK US Australia Canada New Zealand they all have different English, and there are about 20+ more countries which have English as an official language
Thank you for sharing. I love it how you give the secret/ key points the first 10 seconds of your video. A lot of other videos like to just drag on till the last minute. A breath of fresh air. I clicked subscribe because of that.
I just finished eating my own karaage with some rice, It was delicious. I fried some chopped chillies to flavor my oil before I fry the chicken then set it a side for my dip, it became charred as I mix it with the japanese mayo, it add a little kick in my dip and was pretty happy with it. I think it is a good substitute since I dont have japanese 7 spice. Watching you really got me inspired, I'll probably try to practice more to perfect my kaarage and cook some for my relatives. Thank you for the great recipe!!!
You are Buddha in the kitchen. Positive vibes off the charts and you're always smiling and gently talking to the food while cooking it. Pure wholesomeness
I almost ordered this from a takeout spot, now I want to try to make it! I love how empowering your explanation is ... thanks for not complicating cooking.
I saw you cook Karaage on your TV show, even since then I always think of you when I cook it and how you opened that recipe up to me and my family and friends , who all love it.
We’ve been eating supermarket frozen karaage for a few months now which is quite nice, as it’s free range, but I give this recipe a definite thumbs up, and will try it.
I just made this last night followed the exact ingredient on this video, except the japanese 5 spices. I'm suprised how fast the potato flour became fried once dip lightly into the oil. Also it tasted good! Glad i found this video. Thanks ☺
Made this today - really easy recipe and technique with great results and yum! crispy delicious chicken, big brownie points won :) I substituted apple cider vinegar for sake and cornflour for potato. sprinkled a little chilli powder in with the marinade (tiny amount). I let sit for about 30 mins as i was prepping other ingredients before cooking. adde it as protein element of poke bowl.
Made this for The Wife tonight, phenomenal. Had to sub in Corn Starch for the Potato Starch (I'll get the right thing next time I'm in a Japanese Market), and Mirin instead of Sake + Sugar (the Sake we had here is just too good to cook with). Everything you say here - the 5 min before cooking, keeping the marinade to a minimum, triple frying, all of that uniqueness, I will take to other recipes!
kuritamobiletruth you can buy this anywhere where there are Japanese people. Nobody needs to trust you, most people watching this have had kaarage many times. Nobody knows you, there is no reason to trust your opinion you are a meaningless RUclips commentor. You should see a psychologist about your narcissism.
Hi uncle Adam 😁 wow the fried chicken looks gorgeous 😋😋. I had tried your recipe it's sooooo good! And by the way guys you can also learn form him!!! Happy 2022 byeeeee
Made this last night and used as many of the same ingredients given as possible. Was surprised how the potato flour sort of hardens and looks unappealing. Reduced the temp and wiped off some of the flour and got a much nicer bunch of wings after. The meat was tender but seemed to lack the sort of taste I was expecting. I think some more marinating might help. I probably won't make this particular version again, but I found Adam's genuine enthusiasm for his recipes very appealing and will definitely use some of these methods again and check out more of his meal ideas. Cheers.
One thing he didn't mention (I believe) is the temperature of the oil. 180C is my 'go-to' temp for almost everything, but if you don't have a thermometer, small bubbles on a wooden spoon works too :)
Adam, just cooked today and the chicken karaage came out very well! pretty much like the one's that I eat in the shop. Thanks!! the triple frying did the trick
Thank you for the inspiration. I altered the flavor a bit as my girl friend tires of Asian because I make it so much. I made a brine with sea salt peppercorns, bay leaf and vodka. Let it soak 20 minutes and used bread flower with some corn starch. Even after triple frying it it was the juicyist fried chicken I have ever tasted.
Hi Your recipe is quite simple so I embarked on this Japanese cooking adventure. I didn't have sake, so I used rice wine. Well, what's the outcome ? I now know why when I ate fried chicken in Japan, it tasted like that ! Crispy outside and tender inside Thank you for a simple and wonderful recipe ! Cheers from Singapore.
I just made this according to directions. It turned out great. I like the no egg and I used potato starch. Browned up nicely. Crispy and juicy at the same time. Fast to.
Man you've definitely got a subscriber out of me(i even hit the bell) im really impressed how you take such an intimidating cuisine such as oriental food and make it so simple. Cant wait for the next video man! Great job!
Hi Adam, First of all, Thank You for the nice video with the nice instructions. I do have recommendation and a few questions: Question: 1) Is it possible if we don't add any alcohol to the marinade? 2) Once I see an anime saying to double frying technique is it similar? 3) Is your fire has any constant temperature? Recommendation: I would recommend you to make/explain a basic/normal kind of the recipe before introducing us how would you like it or how would you recommend it us to do it. It'll give us a good idea on preferences and the basics.
Tried this recipe and hands down this man is telling nothing but truth. Thanks for sharing! Just starting to learn how to cook and these videos really help :)
Kt
Lq
Laraolcacbioicniotdoo
Was the chicken cooked thrpugh fully? Cooking the chicken for a total of 2 minutes in a fryer doesnt sound like much to me.
Jeremy Gibbs More than enough time ,you can clearly see from the video chicken is cooked all the way through. That oil is at least 350-375 degrees. He flash frys the bone in pieces longer than meat only & explains that clearly.
I think Adam might be the Bob Ross of Asian cooking bcs a) so chill b) creates beauty c) actively encourages people to join the artform in a friendly and warm way.
for those struggling to get potato flour or sake, you can also use corn starch as a replacement for potato flour and rice wine vinegar with a little water for sake
Oliver Carter A tart white wine will work as well, instead of sake.
please dont use vinegar in this recipe, as Boulder Bob said just use a white wine instead.
Ur a LifeSaver
Oliver Carter is it the same as the Potato starch you get in Asian supermarkets?
Potato starch from Asian grocery is fine. Chinese names include 太白粉 and 土豆淀粉 and 马铃薯淀粉
I love how clean, simple and effective his presentation is.
Love how simple and elegant your cooking videos are, very easy to follow along and learn without unnecessary distractions.
Dude I am subscribed to about 50 cooking channels but man your articulation is the best
Michael Mathers foreign for which country? What are you talking about? Who is stuttering?
Michael Mathers UK US Australia Canada New Zealand they all have different English, and there are about 20+ more countries which have English as an official language
His dialect is fairly neutral, making it easy to understand. A little slow for my preference, so I listen at 2x speed.
@Michael Mathers articulation can also mean the clarity of the description, not just the actual speech
He was a corporate lawyer now following his passion.
Thank you for sharing. I love it how you give the secret/ key points the first 10 seconds of your video. A lot of other videos like to just drag on till the last minute. A breath of fresh air. I clicked subscribe because of that.
I love the way this guy talks, he makes food sound more delicious than it already is
I just finished eating my own karaage with some rice, It was delicious. I fried some chopped chillies to flavor my oil before I fry the chicken then set it a side for my dip, it became charred as I mix it with the japanese mayo, it add a little kick in my dip and was pretty happy with it. I think it is a good substitute since I dont have japanese 7 spice. Watching you really got me inspired, I'll probably try to practice more to perfect my kaarage and cook some for my relatives. Thank you for the great recipe!!!
Your attention to detail along with a "light touch" to your technique makes your channel my go-to for the real deal recipes. Thank you!
You are Buddha in the kitchen. Positive vibes off the charts and you're always smiling and gently talking to the food while cooking it. Pure wholesomeness
Literally one of the best things i've ever eaten and i even made it myself... i'm speechless, thank you so much for this incredible recipe!! ♥️
Dude looks Asian, sounds Australian and vibes like a Mexican.
He is Australian.
yea first encountered him on masterchef, he seemed really cool
He sounds perfectly Australian and not Singaporean or Malaysian. This isn't a sg or my slang
@@DanTanzoid1 posh singaporeans sound like that.
@@Cd5ssmffan he was on master chef?!
I make this alllll the time based on your recipe from Destination Flavour, and it's a huge hit with me, my partner, and everywhere I make it.
I almost ordered this from a takeout spot, now I want to try to make it! I love how empowering your explanation is ... thanks for not complicating cooking.
dude , your voice is so positive sounding. Half the reason im hooked on watching. Also the food , definitely the food
not to mention that accent doe
tysm man i just made these with my friend and they were unbelievably delicious 100% recommend to try❤
there's something in the way he talks that convinces me to believe that this recipe is a hit! thanks for the positive energy you radiate chef =)
I saw you cook Karaage on your TV show, even since then I always think of you when I cook it and how you opened that recipe up to me and my family and friends , who all love it.
his cooking videos are probably the most soothing ones on youtube
Your videos are so relaxing. Really appreciate them! Thanks, Mr. Liaw!
This man is oozing love for his fried chicken and I love it.
You ooze positive energy man, watching you always cheers me up no matter what man.
I tried this today, and it was amazing! My entire family loved it! Great recipe thank you😄😄
Yes!!!!! I’m so glad this karaage recipe by Adam is on RUclips!! I saw him teach it on an Aussie food series but they removed it from RUclips!!
WAIT! You're AMAZING! A natural in front of the camera! Keep making videos.
We’ve been eating supermarket frozen karaage for a few months now which is quite nice, as it’s free range, but I give this recipe a definite thumbs up, and will try it.
Is it good ? Still don’t know what recipe I need to try
Is it just me that Adam's voice is very calming to listen to? Can listen to this guy all day, everyday.
You are like Bob Ross in cooking 😍
I know, right!?
Me no so hehe 😜
i swear i was thinking the same thing...like where is this goose bumpy feeling coming from....awww the calming wave of kindness and wonderful foods
with your name ... you are probably the Martin Yan in cooking!
Shit this is so relatable!!
I just made this last night followed the exact ingredient on this video, except the japanese 5 spices. I'm suprised how fast the potato flour became fried once dip lightly into the oil. Also it tasted good! Glad i found this video. Thanks ☺
I tried several Karaage receipts but this is by far the best one. Thank you very much.
It’s a real rabbit hole for sure..
I love how excited he gets when he shares his recipes or secrets with us. Adam you are so wholesome
A wonderful channel you have created. This karaage chicken as well as so many others are such excellent recipes! Thank you.
This video made me smile from how delicious the food looks to how it was presented
Hi, I’m glad I found your channel. The way you talk about food is great.
I thought it would be awesome to have a ingredients list in the description.
Made this today - really easy recipe and technique with great results and yum! crispy delicious chicken, big brownie points won :) I substituted apple cider vinegar for sake and cornflour for potato. sprinkled a little chilli powder in with the marinade (tiny amount). I let sit for about 30 mins as i was prepping other ingredients before cooking. adde it as protein element of poke bowl.
Made this for The Wife tonight, phenomenal. Had to sub in Corn Starch for the Potato Starch (I'll get the right thing next time I'm in a Japanese Market), and Mirin instead of Sake + Sugar (the Sake we had here is just too good to cook with). Everything you say here - the 5 min before cooking, keeping the marinade to a minimum, triple frying, all of that uniqueness, I will take to other recipes!
He only used a shot worth you tight man 😂😂😂
I watch a ton of cooking channels. I don't understand how it's taken me this long to discover your videos.
this is one of the most popular japanese cuisines. you can buy this almost anywhere in japan. so trust me this is delicious.
kuritamobiletruth you can buy this anywhere where there are Japanese people. Nobody needs to trust you, most people watching this have had kaarage many times. Nobody knows you, there is no reason to trust your opinion you are a meaningless RUclips commentor.
You should see a psychologist about your narcissism.
TheRealUnconnected lol I know this is replying hella late but are you okay? He’s just saying this is a good food and you’re stacking him.
You're supposed to eat it on camera so we can see how crunchy and delicious it is...like Maangchi does.
True, LOL
And a bottle of beer!
Maangchi is Korean not Japanese, however the Korean fried chicken is the best of the best EVER
Lol!!! I love maangchi!!
This is Adam not Maangchi
Can someone please explain why he has only more than 450k subs. A youtuber with content of this standard deserves more subs :)
I knew Adam would be the go-to as far as a guide to Japanese deep frying. Thanks Adam :)
Great recipe Adam! I remember watching you on Masterchef, lots of love from India mate! \m/
I was not sure it was him but thanks for confirming it is
Yes! It is him! Adam Liaw,malaysian based in Australia.
He smiles with his eyes. I love those kinds of people.
Nice. The double or triple fry ensure it’s cooked inside without overcooking. Looks good
Love it how you just came out with the secret straight up. Keep it up mate, love your work!
Wow very mouth watering chicken recipe. I love Chicken Karaage. Watching from Philippines
I love you! Your passion shows and it motivates me to cook outside the box, even with foods I feel insecure about. You're a Rockstar!
Thank you for this. I love all the recipes you have shared.
I tried making your recipe and it was so very good! My whole family loved it. Thank you! 😊
Looking for recipes on youtube, clicking a random video and seeing your happy face and I know I've arrived at the right place.
haha he's so excited to reveal his secret at the beginning. Made this yesterday. Absolutely delicious.
I love your videos so much and the tone of your voice when explaining how to make these absolutely delicious meals
Great vid, I could sit and watch it all day.
I really like your calm and informative presentation.
This looks great! Best karaage I ever had was by this wonderful Japanese mom who added a ton garlic to the marinade. That was so good, too.
Hi uncle Adam 😁 wow the fried chicken looks gorgeous 😋😋. I had tried your recipe it's sooooo good! And by the way guys you can also learn form him!!! Happy 2022 byeeeee
Made this last night and used as many of the same ingredients given as possible. Was surprised how the potato flour sort of hardens and looks unappealing. Reduced the temp and wiped off some of the flour and got a much nicer bunch of wings after. The meat was tender but seemed to lack the sort of taste I was expecting. I think some more marinating might help. I probably won't make this particular version again, but I found Adam's genuine enthusiasm for his recipes very appealing and will definitely use some of these methods again and check out more of his meal ideas. Cheers.
Love this guy's talent and recipes.
Americans: fry once
Koreans: fry twice
Japanese: _fry three times_
A lot of Americans fry twice too nowadays
Americans: no mayo
Murricans
traditional japanese karaage is only fried 2 times, but store that fries it 3 times are not uncommon
@@user-hr3kz5ue9t Dam right!
One thing he didn't mention (I believe) is the temperature of the oil. 180C is my 'go-to' temp for almost everything, but if you don't have a thermometer, small bubbles on a wooden spoon works too :)
can verify re wooden spoon technique works.
So happy to see you again, I remember cheering for you on Masterchef. Thank you for the video and can't wait to learn more from you!
You're so fluent and perfect with your explanations as you cook and prep. Good job!
Adam, just cooked today and the chicken karaage came out very well! pretty much like the one's that I eat in the shop. Thanks!! the triple frying did the trick
Thank you for the inspiration. I altered the flavor a bit as my girl friend tires of Asian because I make it so much. I made a brine with sea salt peppercorns, bay leaf and vodka. Let it soak 20 minutes and used bread flower with some corn starch. Even after triple frying it it was the juicyist fried chicken I have ever tasted.
This man is unbelievably delightful
Hi Your recipe is quite simple so I embarked on this Japanese cooking adventure. I didn't have sake, so I used rice wine. Well, what's the outcome ? I now know why when I ate fried chicken in Japan, it tasted like that ! Crispy outside and tender inside Thank you for a simple and wonderful recipe !
Cheers from Singapore.
great video, the secret to perfect karaage always lies in the DETAILS of flavoring, coating, and heat, this video explained that nicely
Dear goodness, I've never wanted fried chicken so bad. This looks amazing!
I just made this according to directions. It turned out great. I like the no egg and I used potato starch. Browned up nicely. Crispy and juicy at the same time. Fast to.
I am so envious of that selection of spices and products in that store O: !!
Hallo Adam, I cooked „your“ Karaage today and it was soooo perfekt! Thanks!!!
perfect video came at the right time. i had just finish reading article about the triple frying technique on tempura
I make this often and it is excellent.
Man you've definitely got a subscriber out of me(i even hit the bell) im really impressed how you take such an intimidating cuisine such as oriental food and make it so simple. Cant wait for the next video man! Great job!
Love for food.. it radiates in your voice brother ❤️❤️
Oh lord all your food is amazing! Thank you!
I just tried these yesterday & I must confess... I’m in love 🤤😍
Best recipe on here - this man is an Aussie champion
Loved the aesthetic and the quality of the content of this channel. Subscribing hahah
You have an amazing voice lol. I wish all my professors spoke like you
My search brought me here looking for simple and delicious karaage recipe!😍
Tried this recipe.its really good.its crunchy,moist and tender inside.thanx your awesome!😘
Mad lad's pronunciation is on point.
+ 15 respect
I loved making this from scratch along with the japanese 7 spice! made the the flavor really amazing.
I used to work for Nobu and I love his chicken Karaage
Wow Adam! I didn't expected you on youtube after masterchef!
I’ve just discovered you and love your channel!!🙏❤️🙌
Guys, let's not talk about his cooking. I search his bio up and this guy is crazy smart academically.
Yeah it's really nice to listen to his speech :)
Where have you been all my life?!?!?! Been looking for food like thisssss
Love this! About to try karaage for my first time and im sooo excited :)
Thank you! I will make sure to put this recipe to good use.
Very good video. Loving the correct knowledge!
Such speed! At this rate, I'm famished.
I am excited to try. Thanks for sharing.
dude this is great editing - nice work who ever did the post on this video
Just made this tonight using boneless chicken thighs and it was freaking delicious. Thanks Chief!
Hi Adam,
First of all, Thank You for the nice video with the nice instructions. I do have recommendation and a few questions:
Question:
1) Is it possible if we don't add any alcohol to the marinade?
2) Once I see an anime saying to double frying technique is it similar?
3) Is your fire has any constant temperature?
Recommendation:
I would recommend you to make/explain a basic/normal kind of the recipe before introducing us how would you like it or how would you recommend it us to do it. It'll give us a good idea on preferences and the basics.
You the man. Thank you for your uploads. Best wishes to your Subscribers and Yourself. SW
It looks delicious. Can't wait to try this out.