Sooo, when you are writing a cookbook? And obviously it would be called "Let's Eat This Thing" 😍

@nevaehstache7155

Ай бұрын

I second this

@irenairena4782

Ай бұрын

This! A million times!

@0Enilorac

Ай бұрын

Yes!!!! 😍 But he answered that question last year in his video called "Opening a Restaurant? Recipe Fails? Revealing Relationship Secrets!". Its at about 30min in.

@bensmith7536

Ай бұрын

Damn, thats a perfect title. Well done.

Karaage is sooooo underrated here.

I swear this is the best cooking channel on KZread

@ryandunnlives

Ай бұрын

He talks through everything in grams which leaves no room for mistakes if you follow the recipe exactly. I’ve basically become an expert on making pizza from just his videos.

@brennonoverton8277

Ай бұрын

Agreed. The recipes are unique and well thought out. Much appreciated. I have made many many things from this channel and never been disappointed.

@anthonymarocco955

Ай бұрын

Yes I Agree He Kills It Always

@TonyTama

Ай бұрын

Very much agree

@itsjillagain

Ай бұрын

100%

Where's the dancing?? I love Brian's channel because he keeps making good recipes and making it accessible to an audience. He hasn't given in to the temptation of over-photoshopped thumbnails with food "challenges" or rankings (e.g. "I tried every fast food hamburger in the United States). The dude is cooking and helping us be more enthusiastic about it. Props.

@BrianLagerstrom

Ай бұрын

Thanks for saying that. Strait up recipe content has been declining a bit on YT so I think some other creators are trying to find the 2021/covid era viewership.

@MarkWomack11

Ай бұрын

@@BrianLagerstrom I made your enchiladas tonight. Mexican rice last night. Bread last week. I hope the algorithm continues to bless you because your recipes are the best in the game and it’s not close.

@andrewjacyna7484

27 күн бұрын

Yeah I stopped watching JW for those reasons you mentioned

I cook a lot, and this technique is genuinely unlike anything I've seen before. It makes perfect sense, and the 3 fry technique seems like it could take enough time that you're on the verge of braising the chicken thighs and inducing collagen breakdown for extra tenderness. It's brilliant. Using potato starch is brilliant. Spraying it is brilliant. There's so much more innovation to this video than meets the eye. I've got a whole new level of respect for you. Incredibly well done!

Bri’s food descriptors are always next level. Dude just casually called his fried chicken “effervescent” like it’s normal

@BLTkitchen

Ай бұрын

Haha I had to whip out the old dictionary there

When you cut from quartered raw chicken thigh to you biting into the fully cooked end product around a minute in it took my brain a half second to catch up and I genuinely thought you were just munching on raw chicken like it was no big deal.

@mstrwoodley694

Ай бұрын

😂 I guarantee he got most of us

@stusch1

Ай бұрын

That’s just how Bri rolls 🤙🏼

@jedbowtell6844

Ай бұрын

Chicken sashimi is actually a thing in Japan

@christiandecoster6132

Ай бұрын

@@jedbowtell6844 I know, but poultry cleanliness standards in the US make it a really bad idea to have here.

@Whiteythereaper

Ай бұрын

Casually microdosing on raw chicken to attempt to gain immunity to salmonella and bird flu lmao

As a Japanese, this is one of the most accurate and authentic karaage recipes I’ve ever seen from outside of Japan. Just personally, I love using chicken WITH skin for karaage. It adds extra crispness, juiciness, and depth of umami!

I always hear MSG makes food better, but never why. Thank you so much for that information!

@jaktwo

29 күн бұрын

to be fair its difficult to explain why salt makes food better too other than it intensifies the flavour in a weird way

Just want to say Brian... We (my wife and I) have tried several of your recipes over the years of watching you, and never once have you let us down. Everything you have presented us with, is easy to understand, execute and tastes good. Thanks for what you do. We definitely enjoy your work (and our own when we follow your instructions).

if you compare the picture of your japanes karaage and yours you have that white outer stuff in some spots thats just loose starch and not the crunchy craggly bits you want, you can avoid this by letting the chicken sit after coating so the coating absorbs some of the marinade and sticks to chicken more (less chance of it falling off when agitated during frying) its kinda hard to describe but once the coating doesnt look as "dry" anymore its perfect and you wont get the extra starch just sitting on the outside

Potato starch is amazing. I've had karaage that was crispy/crunchy over a week after I'd made it and put it in the fridge. Apparently sweet potato starch is crispier/crunchier but it only lasts a couple hours at most.

I've been making Karaage a lot lately and it's really fun to see the differences and similarities between our recipes. The absolute must with this recipe is straight Potato Starch...the rest you can play with. 😁 Do I have a batch in the fridge marinating? Yes, yes I do. 🤣

Your Karaage looks spectacular! Thanks so much for doing the research and going the extra mile on perfecting deep frying. I can't wait to try it.

im japanese, and over the years i've been cooking less and less japanese stuff and moving towards chinese and korean things cuz i like em more. karaage is the one of like, two japanese things you just can't beat. the other is beef bowl. and hey, tips for any vegetarians; you don't need meat for either of these. for karaage, you can sub with oyster mushrooms. all the flavor's in the marinade and stuff anyway, and oysters have great texture and hold onto the marinade really well. beef bowl, sub with textured veg protein. the beef used for beef bowl is best when it's nice and fatty, so add a ton of extra oil to compensate. i use a mix of neutral and sesame oil, turns out great.

Karaage is top tier, everyone needs to try it. Your recipe looks incredible and I'm stoked to try your spin on it.

Can’t wait to try this, looks really good! Thank you

I've made this, it is at least as goof as the best Karaage chicken I can find in L.A. WOW!

Thx for doing this, filming it and sharing it with us.

Made this for dinner tonight. It was awesome. Great recipe. Thanks!!

Even when your recipe looks like something I'd ever try, I watch for the entertainment value. You're just too cute.

@IvyMaeInReno

Ай бұрын

Isn't he, though? I miss the way he dances.

Looks really good and the multi-stage fry is such a good technique

Your channel, Kenji’s channel, Souped up recipes, and just one cookbook are among my top KZread cooking channels to follow. You’re really good at explaining and making recipes accessible. Thank you so much.

@marcusw882000

Ай бұрын

Are you me? Check out Pailin's Kitchen for Thai recipes. She's also amazing.

I’ve never gotten frying chicken quite right, but perhaps this triple fry method I’m reading in the description is the key: I’ll have to give this a go some weekend. Also, recipe idea: Do you have a take on making & maintaining a Ginger Bug for use in various homemade sodas? I unsuccessfully made one last week, so fingers crossed on Day 2 of my new one. (I think I used too much sugar.)

I just recently made karaage for the first time! My sister & I are both Celiac and it's been AGES since we enjoyed fried chicken. As usual, Brian, your method & recipe are top tier and I can't wait to try!

That's an incredible crunch on that chicken

These are my favourite videos. I love the attention to detail you go to.

Spectacular as always!

This video really is a godsend since I've recently developed an obsession with this japanese curry place near me that makes absolute bomb karaage fried chicken

Karaage is by far my favorite type of fried chicken but I've never tried making it myself, I gotta try this

I've got to try this one! Looks great!

Not going to be watching any more of your content, until after I have had my dinner, drooling like a dog here. But also very entertaining

Brian, I really love your videos. You and your channel inspire me and my brother to cook more than we usually do. Keep dancing and we appreciate you.

Every time I want to make something I always check to see if Bri man has a version on here I can trust and follow

Fried chicken across countries is a fascinating rabbit hole to go down. Ranging from AP flour to mochiko flour to potato starch combinations, plus having the right spices to spruce them up. Great stuff, I think you're spot on with this one (not that you need my approval).

Kara-age is amazingly delicious. It's so good.

I made this yesterday together with some friends and I have to say that every single one of us found it mind-blowing! BEST chicken I have ever had! You are just the best Brian

@BrianLagerstrom

Ай бұрын

Fantastic! Thanks very much for making. Cheers

Brian this chicken looks and sounds heavenly! I love your videos!

Looks awesome !

Former chef, and people are always asking me for recipe recommendations. I just point them to your channel 😄

Hey Bri! Looks amazing and I'm sure it tasted as good! Much ❤ to you and Lorn! 🙂😋😎

Fantastic video Brian!

Karaage is one of those things where you can easily say "What? It's just fried chicken." but once you have a good batch, you realize how game changing it really is.

I might be wrong, but I believe by using only potato starch, it’s actually categorised as “Tatsuta-age”! Which I think is such an interesting variant of fried chicken.. hehe :) and I think the addition of potato starch to karaage is much more common nowadays SPECIFICALLY for the texture of crunch :0

Yes please!

I used to get this all the time for lunch on Okinawa. Very popular.

Awesome. Also, well done on the “let’s eat this thing” graphic. Looks great!

@cdub42

Ай бұрын

100% on the graphic. I like "let's eat this thing", but I can kinda tell that in the past year or so, he's been feeling tired of it when it comes time to do it at the end of the video. I think that's a good way to maintain his roots while still feeling good about it.

I used shichimi instead of ichimi when I made mayo for karaage, the slight bitterness adds a lot to the creamy mayo.

This reminds me of my time enlisted with the Colonel. There was a specific method to breading the chicken that involved pressing the flour mixture into the chicken to help create a better crust. Same with the extra tasty crispy.

I made this recipe a year ago first time. Delicious

As a Japanese, I can confirm this is perfect karaage. The best recipe I have ever seen.

Chili mango LMNT is my weakness!! It’s so good!! Been using LMNT for about a year now.

I thought that you were going to use corn starch here. I am blown away with the potato starch. All the best to you and your family!

I've done 1/2 AP and 1/2 potato starch for a couple years. I will try all potato starch and the triple fry. Looks delish!

This was freaking amazing. The cabbage "salad" needs an upgrade!Pro trick: You can make these up in advance and freeze them before frying.

I use Cici Li’s Taiwanese Popcorn Chicken recipe and she uses Sweet Potato Starch, which I find makes a delightful light crisp after a double fry.

That smile of pride when you make your wife laugh by kissing a piece of fried chicken... *warm and fuzzies*

Another great video Brian. I am definitely intrigued and curious to try potato starch for frying, I've always relied on rice flour to achieve good crispness. I am also a fan of multiple fry sessions, that's how the best fries are made. Anyways, great work as always on your video. I definitely have an appreciation for how complicated filming is now that I do it myself

I love it, I will try it👍🏽👍🏽👍🏽!!!

Well done, man!

Damn that is a good recipe. I’ll be trying it out on Sunday

If you write a book I am buying it for sure! You are great

great video, thanks

唐揚げ美味しいよね

I really love your videossssssss

Next up in the "Asian fried chicken" lineup, you should make Taiwanese popcorn chicken with fried basil! A true night market/boba tea shop classic.

If you ever get back to Japan, Gramercy Table in Ginza makes a duck Karaage that is absolutely outstanding. They do rotate their menu frequently, but I'm sure it'll be back at some point.

I really appreciate the Ethan Chlebowski style ingredient testing.

Unironically i love LMNT 💯 its my favorite electrolyte mix and it actually has a good anount electrolytes (unlike gatorade or smth) my favorite is the grapefruit and raspberry flavors

I feel so proud of my cooking skills that I have everything in my kitchen except the potato flour. And there is a chance I do have that.

I got all the Ingredients ... including the hard to find MSG. Im super super pumped. Lets GGGOOOOO🔥

@BrianLagerstrom

Ай бұрын

Hope you enjoy!

FINALLY! Someone else who gets that MSG is safe for you! It's literally created from seaweed!

@cdub42

Ай бұрын

Not only that, but sodium is one of the most important single elements of diet for proper function of all of our cells, and glutamate is the conjugate base of glutamic acid, which we need to survive. Granted, consuming it as a salt is fairly high concentration, and there are probably people who actually have a sensitivity (NOT ALLERGY) to high doses of glutamate, as it is a mediator of neurological excitation. But ain't nobody having major reactions to msg. Check the episode of This American Life called The Long Fuse for a fascinating dive into where our societal prejudices against msg came from.

@bingledorf

Ай бұрын

natural doesn't mean safe. cyanide is in lots of fruits and nuts. msg good tho

@jesuschrystler777

Ай бұрын

All the msg haters don't realize most processed foods they love have msg.

@IscariottActual

14 күн бұрын

This is common knowledge by this point. It's not 2006 anymore

@SS4Xani

14 күн бұрын

@@IscariottActual You'd be surprised how many people still fall for the myth that MSG is bad for you. It's sad.

props for not being scared of msg

Yeah I love Karaage

This is a very interesting approach that I'm eager to try. I grew up in the southern US and ate pan fried (rather than deep fried) chicken at home, dredged in flour. It's exceptional, but I am really curious about potato starch instead. I don't deep fry at home, so I wonder if the potato starch will work as well with shallow fat pan frying. I have a bag of it in my pantry from something I tried during the lockdown (but I have not memory of what that was).

I make karage at home, for the starch, try using tapioca or rice flour. I use a 50/50 mixture of both of those and they come out extremely crispy.

You should try Zangi, Kaarage from the northernmost Japanese prefecture, Hokkaido! Originally it even had the bone but not so much lately

Try frying in beef tallow or lard. Amazing

I think texture wise potato starch is crucial, but for taste I think you should mix it at some ratio with flour. I think corn flour (not corn starch) could provide more crispiness. Maybe a blend of 50% potato starch and 25% corn flour and 25% APF.

Great Video! I'll be making those this weekend. Now to find some really cool Japanese plates!! Lol 😂 I know where I'll get them here in San Diego.

Karaage has four syllables: ka-ra-a-ge, not three. Just put a glottal stop between the second and third to get kara'age. (At least he didn't call it an entirely different dish through the whole video, like that tonkatsu/tonkotsu mess.)

I'll have to try this, very similar to my favorite one right now, by Sushi By Kunihiro. My big problem with both is that I can't use kewpie because I have to cook around a mustard allergy but other readily available mayo don't hit the same.

Are the 2nd and 3rd fry also at 325F or do you raise the temp? Thanks.

Oh my!

now i'm interested in what 80% potato starch 20% evercrisp would be like...

After coating chicken with potato starch, let them sit until the starch soak up juice from the chicken.

Who has to go out of their way to get MSG? Accent is 100% MSG and is available everywhere

@monkeygraborange

Ай бұрын

It’s a requirement as far as I’m concerned for just about everything.

@karun0109

Ай бұрын

I think he meant you might have to go out of your way to get potato starch.

@Timmycoo

Ай бұрын

lol I do think it should be a staple in people's pantries. Also kewpie mayo is so freaking good. Started putting it on things I never would normally do with regular mayo, like my hotdogs now.

@generalplimskye5444

Ай бұрын

I don't think I ever knew that. Why is it called Accent if it's only MSG?

@iguy6571

Ай бұрын

Ngl, I think msg is kinda overrated. It really doesn't go in everything. Ever since Asian food went big on the internet, people have been losing their minds over it

Is there a maximum time i can let that marinade? My hope is to do all that prep in the morning, leave it in the fridge all day, and cook it after work. Thanks, awesome video!

Hi Bri! I’m trying to have a bean girl summer and need your help! Can you share more bean recipes? 🙏🏻I just tried the refried bean tostadas and they were so good

@rockstoneballs

Ай бұрын

Wtaf is bean girl summer

Pro tip: use these as a topping for Japanese curry

Bri's video is here ❤

Thank you for offering a gf fried chicken! Can't wait to try it!! ❤

Bri, what do you do with the oil after frying? What is the proper way to discard it?

In Bri we trust

Karaage is the best food ever

Weekend coming karrage and 🍺 beer!!!

@BLTkitchen

Ай бұрын

Sounds like a good time haha

Any notes for rice flower when it comes to frying? I know it and corn starch look similar, and I have used them sometimes in place of one another but, never when frying.

That jump scare @0:48, thought you we're snacking on a raw chicken for half a second there :D

Brian: Thanks for thuh reply. One more thing: How do you deal with leftover fry oil? Do you reuse? I filter, funnel back into thuh jug, and, try tuh get 4, maybe 5 frys out of a gallon. Wut say you?

Did you try rice flour for the breading? I know it does something different when fried