CHICKEN "KARAAGE" WRAP WITH SPICY MAYO RECIPE - EASY HOW TO MAKE CHICKEN KARAAGE
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- Опубликовано: 30 май 2016
- CHICKEN "KARAAGE" WRAP WITH SPICY MAYO RECIPE - EASY HOW TO MAKE CHICKEN KARAAGE
Chef Dai demonstrates how to make this spicy chicken wrap recipe, elevated by the irresistible Japanese "tori no karaage" (fried chicken) , spicy sriracha mayonnaise and crunchy iceberg lettuce. If you're going to take this away for a packed lunch, allow the chicken to cool before assembling.
Ingredients (3 wraps):
tortilla wraps x 3
mixed salad
iceberg lettuce (any salad or lettuce will be fine to use)
chives or spring onions x chopped
mayonnaise x 4 Tbsp
sriracha (or other chilli sauce) x to taste
chicken karaage ingredients (3 wraps):
chicken thighs x 2
salt
pepper
sake or white wine x 1 Tbsp
dark soy sauce x 1 Tbsp
sesame oil x 1 tsp
grated garlic x 1tsp
grated ginger x 1 Tbsp
egg x 1
potato flour or corn flour x 3-5 Tbsp
cooking oil
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Thanks for watching!!!!!! 
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I"ll make this for dinner tonight! Great video as always! Thank you chef Dai! ^^
The pleasure was all mine, no need to thank me Jun!
I think living in the UK, eating karaage is always a treat for us as we don't eat it very often. But, when I used to live in Japan, I must've eaten it at least once a week .....☺️
Thanks as always buddy.
Wonderful... Thank you...
you just earned another subscriber! all the videos I've seen have great recipes I want to try!
I cook for my family, your recipes are awesome and simply .thanks
Mmm... that looks very delicious.
looks great
This makes me so hungry!!!
THanks so much for making this video!
I'm wondering: what do you do with the used oil?
THANK YOU SOOOOOO MUCH
You are my actual savior
Really nice and healthy....
Definitely will make this one, thanks!
please do.....thanks friend!
Another super tasty way to fry chicken thigh, looks real good. Will add it to the list of things to cook!
Cheers James, need to start utilising other parts of the chicken. It appears as though I'm obsessed with using chicken thighs!!!!
Lovin it!
Cheers mate!
how I miss karaage! I willtry this out! :)
I made this for my class and they loved it. Everyone at my school loves my cooking and baking.
Because of you Chef Dai
I try this.Thanks!!!!!!!
not at all, thank you friend!
keep up your awesome work chef dai you always inspire me to try these dishes out and I've had no regrets. now excuse me while I indulge myself in this truly magnificent dish 😂
Sorry for the late response. Thank you for your kind words friend......
your words really drive us on to keep improving these videos, they inspire us!!!!
Chef Dai, im cook in a good restauraunt in Sofia and when im not on rush, peak hour (dinner, lunch) and have time i always go to the sushi station and learn and look what hes doing and try then. I love cooking and i love my job in the kitchen as a cook, no matter how hard it is sometimes, no matter that i work alot and has no time for my girl, my family and etc...its real pleasure to watch your videos they're very good and ive tried and btw succeed to cook some of the recipes at home :))
hi there friend, thank you for your lovely comment!
It's always nice to hear from a fellow chef. I know what you mean, the professional kitchen can be a brutal place to work in sometimes with the hours, heat, pressure and so on. But theres quite like the buzz you get form a busy and successful service is there? and being able to live out your passion on a day to day basis. Its sounds like you're really passionate about food, so I'm sure you'll become a great chef one day, if you're not already.
Thanks for the comment and I think it's so cool that someone from Bulgaria is watching little me in London, so cool!
looks delicious!!
Thank you friend!
We Miss You Chef Dai.
Just finished eating these, I call them tacos, and WOW!...Were they delicious!!! Had to stop at two, the 8 inch size but, I could have easily eaten seven. Only had cabbage but, you know what? It was really awesome with julienne of cabbage!
Thanks Chef Dai for yet another outstanding recipe! You're the boss!
Hi Cheryl, thank you so much for the awesome comment and for giving the recipe a go. I’m glad you enjoyed them. I actually made them for our restaurant staff meal yesterday....
Excellent I'm thinking of making this next, since i tried making your chicken teriyaki recipe. It was superb! I learn a lot from your cooking videos. Thank you for your hard work and sharing your knowledge to become a better chef Arrigato
Hello again friend....I'm glad you tried our chicken teriyaki recipe, that is the reason why we love making these videos. If there are any questions that you have regarding technique or recipe, just PM me and I'll be glad to help.....thanks again for your kind comments!
hi! can you pls make a video how to make Japanese grilled/bbq pork?
hi emm well I don't like mayo I can replese whit cream cheese?
hello and if I do not have potato flour for which I can replace it.
Hi chef nice video, could you please tell me if l can use tapioca starch instead of potato starch than you👍🇬🇧🇬🇧
Arigato Dai Chef!
You're welcome, thanks for watching friend!
Thank You as always Chef Dai! That looks absolutely amazing and I can't wait to try it myself! A quick question. Why specifically do You use the white pepper in Your recipes? Is it for appearance of flavor? (I've never used anything besides black pepper so just a little curious) Thank You!
I can't believe I didn't reply to you Courtney, of all people......sorry about that friend.
I use white pepper, I would say 90% of the time in Japanese cooking but around 10% of the time when I cook Western dishes.
It's hard to articulate into words, but next time you have ramen noodles, especially with a salt or soy based soup, add some white pepper and it will enhance your soup no end. I find white pepper to be less harsh but equally flavourful. Where as I find black pepper to be somewhat more aggressive in favour.
+Cooking with Chef Dai no worries at all Chef! I apprentice Your personal replies always! n.n and I will definitely be giving white pepper a try in my next recipe!
🤗
Amazing.. I can hear the crunch from there
I want to try this at home but.
Is it okay to fry it only once? I think you showed in the other video that it needs to be fried 2 times..
Very keen eye you have there Arklon, well noticed mate.
I fried it twice in the older video as the chicken pieces were a little larger. Also I wanted to demonstrate that particular technique then. Once will suffice......
thanks for watching friend!
oh crap this looks great, gonna make this for dinner sometime
lol, nice reaction.
please try it, my son loved eating the rest of this wrap!
Cooking with Chef Dai I just made it today and oh my god it was so good. thanks for the great recipe chef!
the wine.. can u use other thing aside of wine..
why did you add the egg to marinate? It doesn't have any acidic or deep flavors to impart on the chicken, right? Thanks for the video.
Do you consider potato starch and potato flour the same? And ditto corn starch and flour? I'm thinking it might British vs. American terminology. Like calling a lemon-lime soda pop like 7UP or Sprite lemonade.
A layer of nori in the wrap like in the Japanese quesadilla video might be nice.
of course there is mayo! :p Lovely video Chef! Cooked beautifully!
lol, has to be mayo....gotta love mayo....
Thanks for your kind comment ABD O_O
+Cooking with Chef Dai You can call me Wilton. its my real name lmao
Hi Wilton (cool name btw), my name is Dai.....nice to meet you !
What can you use instead of white wine??
Chef, may i ask you, why its in your recipe, you used a egg for your karaage? But on other video about karaage, you don't add it?? Why?? And what the different of you add egg with didnt??
I see tương ớt :)
Dear Chef, there is reason why in the previous karaage recepy you haven't used the egg and in this one yes? In addition, why this time you didn't the two step friyng?
Thanks in advance!
I love your videos!
I'm sorry its taken so long to get back to your question.
Great question btw and well noticed BTW.
Its completely up to you whether you add an egg or not.
The egg will give you a fluffier coating whilst adding some colour to the exterior.
No egg will give you a crispier coating.
I adopt a two step frying technique in the restaurant as the chicken pieces were a little larger.
Thank you for the support friend!
Ok great, all clear!
Thanks again!
reminds me of food wars anime
Looks great, I'm not a big fan of thighs though, would you do anything different if cooking with a boneless skins chicken breast?
Thank, I would treat them exactly the same, cube then fry them.
chicken wings would work great too.....
Excellent, thank you!
uhh u cant do this to us :c
this looks so delicius ♡
Dai u are such a nice guy and your videos are getting better and better ...
cheers Timo. You're awesome!!!!!
cheers Timo. You're awesome!!!!!
+Cooking with Chef Dai i cant wait to taste all of your menus ... "may" i come next autum (2017) to london...
You're always welcome Timo. We will be waiting for you!!!! 😊
+Cooking with Chef Dai ✌😄
Anyone know of a non-alcoholic substitute for mirin and sake ?
zangetsu hollow white grape juice and rice vinnegar works fine (use 3:1 ratio)
Did u get this from shokugeki no soma???
No. Shokugeki got it from being a Japanese show therefore having Japanese dishes. Lol
They didn't go too in depth with their last creation anyway. Plus he's Japanese, there's no need to have a show teach him how to cook. Chances are, he saw a parent cook and learnt there.
shokugeki no soma anyone? 😂
That was my immediate thought when I saw this!
He didn't add peanut butter and tuna, so I don't get how this is related.
or honey and dried squid tentacles
Hahhahah🤣🤣 i m here because souma
what to use instead of mirin?
White wine?
new comer if you searching for non alcohol subtitute you can use white grape juice and rice vinnegar (3:1 ratio) ;)
what can i replace the sake with? :(
MonkeySketch zangetsu hollow white grape juice and rice vinnegar works fine (use 3:1 ratio)
Hmm.. Mine never comes out so fluffy and crispy...
hopefully the egg will give you the fluffiness you're looking for. As for the crisp, make sure you've got enough corn starch in there and whack up the heat of the oil to at least 175 C....hope that helps 😁
What do we replace the sake/white wine with? I really want to try out this recipe but I don't want to use alcohol :) Do reply! And I love your videos! One new subscriber :D
Kimchi bae zangetsu hollow white grape juice and rice vinnegar works fine (use 3:1 ratio)
nice shirt
Who's the one who dare to press dislike? I'm gonna fry you to be my Karaage chicken xD
Why crack the egg in a separate bowl if you're just going to dump it into the bigger bowl? All that does is create more bowls to wash.
cracking question, excuse the pun! Its as Hector said, avoiding egg shells into the mix but more importantly, if you have a rotten egg, you would have to discard the entire contents of the bowl if you added it directly. I always crack separately, especially in the restaurant, as you may have 10 times the contents as shown in this video.....thanks!