Chicken Kara-age (Feat. Binging with Babish)

Chicken Kara-age (Feat. Binging with Babish) | Kenji's Cooking Show

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2 жыл бұрын

Donate to No Kid Hungry here: p2p.onecause.com/livestreamfo...
Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopezalt.com
Hey there. Here's a video for chicken kara-age I shot at my friend Andrew Rea's (Binging with Babish) place in Brooklyn. It's from my new book, The Wok: Recipes and Techniques. If you want exact measurements, you can buy my book. Or just follow along. Or if someone posts the recipe from the book in the comments below, I'll pin it.
The knife and wok we are using in this video are both from Babish's merch store, and I would highly recommend both - the wok as a great pan that checks all of the criteria for a good wok (carbon steel, heavy gauge, proper riveted handles, 14-inches, flat bottom) at a very fair price, and the knife is about as good a bang-for-your-buck as you can get for a starter knife:
www.bingingwithbabish.com/coo...
Note: I do not get any kind of kickback or anything like that from Andrew's channel or his sales, nor did he ask me to say anything about the gear. I recommend this stuff purely because I think viewers would be interested.
You can find a couple other videos we shot on his channel:
Stir-Fried Pork and Cucumber: • Stir Fry 101 (feat. J....
Japanese Croquettes and Tempura: • Wok Deep Frying (feat....

Пікірлер: 377

@stuartjackson1565 2 жыл бұрын

Detailed recipe for those interested (Quoted from the book, p. 445): 1 pound (450g) boneless chicken thighs (about 4 thighs), trimmed of excess fat and cut into rough 1-inch chunks 1 tablespoon (8g) minced fresh ginger (about 1/2-inch segment) 1 tablespoon (15ml) light soy sauce or shoyu 1 tablespoon (15ml) sake 1/2 teaspoon (2g) kosher salt 1/3 cup (45g) potato starch or cornstarch 1/3 cup (45g) all-purpose flour 1 quart (1l) peanut, rice bran, or other neutral oil 1 lemon, cut into wedges The book is amazing, Kenji! Super approachable and full of great dishes!

@Fresh4 2 жыл бұрын

don't forget the fingernail. very important for this dish.

@chez14 Жыл бұрын

@@Fresh4 It really adds some flavor, right?

@Phoenix-jd4yf 9 ай бұрын

Which book is it?

@JKenjiLopezAlt 2 жыл бұрын

Hello there.

@ohishwaddup 2 жыл бұрын

General Kenobi

@ivanamon7191 2 жыл бұрын

A suprise to be sure but a welcome one!

@eggmoe23 2 жыл бұрын

Greetings

@gizaspiller 2 жыл бұрын

Hey there! 🤓

@tiacho2893 2 жыл бұрын

These are the YT cooks I've been looking for.

@CptPatch 2 жыл бұрын

Andrew being super nervous cooking around Kenji is adorable.

@Striker0528 2 жыл бұрын

How is it adorable he almost sliced off his finger? Stans need to chill out.

@elith6930 2 жыл бұрын

@@tubulartuber I mean, you don’t need to have good technique to make/teach good recipes.

@theregiment6236 2 жыл бұрын

@@tubulartuber I feel like that’s a bit excessive, while he’s clearly not a professional I don’t believe that should disqualify him from being a cooking resource. Sometimes having the perspective of someone else who is also still learning can be helpful to others who are learning as well

@x_____________ 2 жыл бұрын

@@tubulartuber lmao what? Even professional chefs cut themselves from time to time. Stop being weird lmao

@jogmesson 2 жыл бұрын

@@tubulartuber TIL professional Cook never accidentally slice their finger.

@askmiller 2 жыл бұрын

This was one of those moments where I've watched enough Kenji to recall the punchline to the joke as soon as he start looking for his cook book and before he actually started to make the joke.

@danoconnell1833 2 жыл бұрын

Kenji looking up his own recipe in his own cookbook is the perspective I needed right now.

@allenwells3689 2 жыл бұрын

I loved watching you guys move the same lemon wedge back and forth every time you adjusted the plating hahaha

@mohiothman8170 2 жыл бұрын

Andrew being a fanboy is exactly how I'd act if Kenji was in my kitchen!

@buddhavskungfu 2 жыл бұрын

I would chop off my hand

@ag.cousins 2 жыл бұрын

You called?

@mohiothman8170 2 жыл бұрын

@@ag.cousins Loved the crossover!

@paniccleo 2 жыл бұрын

It's amazing how out of his comfort zone Andrew is in his own kitchen.

@k03hl3r 2 жыл бұрын

Standing next to someone like Kenji has to really put you in your place, lol. Keep in mind that Andrew is not a chef, and he considers himself a filmmaker more than anything. A professional chef will definitely put you on edge if that's your background while you're in the kitchen.

@drinfernodds 2 жыл бұрын

@@k03hl3r Andrew is like a street basketball player being on a court with an NBA player. The difference in experience and knowledge between Kenji and Andrew is immense.

@jaredcrowley 2 жыл бұрын

@@drinfernodds 👴🏻

@drinfernodds 2 жыл бұрын

@@jaredcrowley I'm in my mid 20s so the emoji makes no sense.

@Striker0528 2 жыл бұрын

Yeah because he's not a cook. He is following a recipe just like you or I could.

@Amocoru 2 жыл бұрын

If this is the start of Kenji going full on Japanese food focused for a while then I am a very excited man.

@sourcedecay 2 жыл бұрын

I've been making this since I visited Japan about three years ago and it's a household favorite. Figuring it out took a good amount of experimentation. I marinate in soy, mirin, garlic, and ginger, and use pure cornstarch for the dredge. Otherwise, exactly the same process and it turns out great every time. We always eat it as a rice bowl with aonori, paper thin cabbage, kewpie mayo, and a bit of tonkatsu sauce.

@msjkramey 2 жыл бұрын

Sounds amazing

@dimasakbar7668 2 жыл бұрын

Wow, you must've had nice palate to figure out recipe by experiment. Have you tried swapping the cornstarch with cornstarch obleck (plus a little egg white) ? Its a trick i take up from chinese / korean recipe if we kinda want the coating to be thicker

@jamesm1034 2 жыл бұрын

.,QSSDFGZSwxszzx6zsbv b@@dimasakbar7668 ikkklkjujjkk.l !cllcllsll A I Lll gdd

@poopymcpoop9945 2 жыл бұрын

Thanks dude, u will also be experimenting. Using this as my foundation friend

@Bashfluff 2 жыл бұрын

Would you be kind enough to list the proportions for the marinade?

@meturns4666 2 жыл бұрын

Hello Kenji , Firstly thanks , i've just discovered your channel and have binged several episodes. At 58 years old i've cooked both professionally and domestically in many roles , I really appreciate your attention to detail on have already cleared up many chemistry issues I didn't understand in my cooking . So again thankyou. Never stop learning is my moto and listen as even the most untrained person is full of knowledge; and knowledge is gold .. Love your style , attitude and clear approach to teaching us viewing the tricks and tips, along with awesome chemistry of food to boot , much appreciation and respect from Melbourne Australia 🦘🦘🦘🦘🦘🦘🦘🦘🦘🦘🦘🦘 Cheers mate 👍🏻!!!

@RudeCanine 2 жыл бұрын

I love how scared I was that we’d be forced to watch only using babish’s camera and then the beautiful surprise that we get TWO GoPro perspectives

@ffrjegs08 2 жыл бұрын

the combination of production styles and camera shots in one video is so jarring yet satisfying

@maxwelldavis7076 2 жыл бұрын

Two of my all-time favorite creators on KZfaq! Making one of my favorite apps? I'm so lucky :)

@WVRLORD 2 жыл бұрын

These more unedited videos along with the newer ones on Andrews channel show how much of a nervous wreck he can be sometimes in the kitchen. In his older videos he came across so calm and collected but tbh seeing this side of him adds a lot more character and I’d think it’s makes his recipes more approachable to the majority of his audience it’s good to see him open up more with his content the past few years.

@The063091 2 жыл бұрын

Haha Andrew sounds like a guy who’s nervous on a first date.

@vigilantcosmicpenguin8721 2 жыл бұрын

Pretty much, yeah.

@aidangillard2041 2 жыл бұрын

Love you Kenji! Always so wholesome and bringing great recipes and practical tips

@gfresh50 2 жыл бұрын

oh man, i hope these colabs never end! there's a charm in them stumbling over their clear man crushes for each other and yet the food comes out perfect regardless!! what a couple of legends :)

@vigilantcosmicpenguin8721 2 жыл бұрын

I want Kenji to never stop releasing books. Partly because they're amazing books, but mostly because I want an excuse for him to collab with Babish until the end of time.

@CookinWithSquirrl 2 жыл бұрын

Great fun in this video! Poor Andrew seemed so nervous but he really shouldn't be. Can't wait for my wok to show up from The Wok Shop! There are so many recipes in the book I want to get into!

@msjkramey 2 жыл бұрын

I have your book The Food Lab. I've read it cover to cover and learned so much. It's more than a cookbook--there's so much good theory and tips. 10/10 best Christmas present ever

@jcbyo 2 жыл бұрын

the collab i’ve always wanted, my two favorite cooking youtubers by far.

@Janjanovitch9 2 жыл бұрын

Love you guys both so much - great series, keep it comin'

@isweartofuckinggod 2 жыл бұрын

The secret to extra crispy fried chicken is, in fact, little bits of fingernail.

@EricLeafericson 2 жыл бұрын

I've been using little bits of fingernail in all my cooking lately.

@LittleBlacksheep1995 2 жыл бұрын

Also Blood for the Blood God!

@vigilantcosmicpenguin8721 2 жыл бұрын

The fingernail is for good luck.

@Senrab3123 2 жыл бұрын

Always fun seeing you two collaborate!

@stephenolson5094 2 жыл бұрын

I love how BWB is a pillar of the KZfaq food/cooking community, but even in the presence of such an OG (Kenji), he's very obviously nervous!

@davidhanna7511 2 жыл бұрын

This is an EPIC collab in every sense of the word. Love you guys :)

@kyokel 2 жыл бұрын

With having Andrew in the video, it shows how fun this video format is.

@vigilantcosmicpenguin8721 2 жыл бұрын

Two head cameras are better than one!

@jmadd1000 2 жыл бұрын

Watching you guys cook together is a lot of fun.

@gemaordonez9334 2 жыл бұрын

Just received your cookbook! SO.MANY.GEMS. Thank u!

@TheArcSet 2 жыл бұрын

Thanks for this. Great to see more of you together.

@SandraudigaVali 2 жыл бұрын

definitely nice to see are more laid back, less edited video of you two on your channel kenji, gonna try this one asap

@blksteve11 2 жыл бұрын

I think I’ll try this tonight! Wonderful video and I’m gonna have to get myself a decent wok & your cookbook Kenji!

@Siftedheart 2 жыл бұрын

Love you both! thank you for sharing this❤️😁

@jodiac 2 жыл бұрын

Oh joy, oh what great joy!!! I can actually make this now!!! I haven’t had any gluten for the past 2 years and like 8 months due to health reasons, but I’m finally reintroducing gluten, and everything is going swimmingly. I CANT WAIT to try this alongside just about all others of your fried, breaded recipes!!!

@josegelila 2 жыл бұрын

I've been waiting all my life for this collab

@PRIM305 2 жыл бұрын

Love this collab

@keikowatari9690 2 жыл бұрын

I enjoy watching Kenji san does his mom's recipe. Hope she is still making those Japanese home style foods.

@ShahTalks 2 жыл бұрын

Awesome Crossover of weird Camera POV Chefs,Love you both !

@bocajnamyerf 2 жыл бұрын

Great collab of combining both of your video styles. Great outro music

@risasklutteredkitchen1293 2 жыл бұрын

I’ve got the book. Haven’t started to read through it yet. That should take a long time! Can’t wait to try this

@Brickfilmer125 2 жыл бұрын

It's so awesome to see different video styles crossing over with Babish.

@MichaelHughes124 2 жыл бұрын

Babish is nervous and that is adorable. Edit: I was smiling for pretty much this whole video. More collabs!

@MrAqr2598 Жыл бұрын

Oh yeah, chicken _kara-age_ . You'll never get tired of it. 8:50~ BTW about Kenji saying that they're served as an _izakaya_ (casual japanese bar, kind of like a tavern) snack, whiskey-and-soda with _kara-age_ is one of, if not the most popular combos on an _izakaya_ joint menu.

@ragemodeonline7778 2 жыл бұрын

Such a great crossover

@kitthazelton2309 Жыл бұрын

I made this tonight (improvised the marinde with shaoxing wine instead of sake, and lots of garlic), and it was the best, juciest fried chicken ever. Served it with a soy-lemon aioli. Thank you!!

@Easy-Cooking 2 жыл бұрын

Delicious recipe! Thank you very much for sharing! 👍👍👍👍

@earfdae 2 жыл бұрын

I've made this three times already after getting the book. 😋

@bradleyfanguy5441 2 жыл бұрын

The blend of production styles here is refreshing.

@timgehrsitz3267 2 жыл бұрын

I absolutely love this video, you actually teaching someone how to make it and explaining it to them, especially a guy like Andrew who's fun on camera, is such a great way to learn the recipe. Though your videos have always been the best at that

@yanceywesterfield6855 2 жыл бұрын

I like how he runs for a Guinness and doesn't stop when that's the only thing he has--a beer is a beer but that's quite a long way from a Kirin Ichiban or an Asahi you might otherwise expect!

@jama211 2 жыл бұрын

Look the wrong beer is better than no beer!

@vigilantcosmicpenguin8721 2 жыл бұрын

@@jama211 A few sips in and you'll forget it's the wrong beer anyway.

@briansullivan9110 2 жыл бұрын

Asahi Super Dry for this dish!

@claireless464 2 жыл бұрын

Andrew being all flustered is actually super cute lmao

@Swagg3r3d 2 жыл бұрын

two of my favorite internet chefs collaborating both in cooking an video styles

@ccbowers 2 жыл бұрын

I like to use garlic in addition to the ingredients used in the marinade. Also usually use potato starch instead of cornstarch flour. Sometimes also use crushed senbei to the coating if you want extra crunch. I also double fry, time permitting.

@dimasakbar7668 2 жыл бұрын

Can confirm. Ginger garlic in 1:1 combo is gold. It also the base for many Indian recipe, one of which is chicken 65, an Indian cousin of karaage. For starch onnwet marinade chicken, usually i use potato starch or rice flour + ap flour

@DizzyBusy 2 жыл бұрын

I also like potato starch with mine, gives it more of that sticky coating texture that I like

@vigilantcosmicpenguin8721 2 жыл бұрын

Good idea. Everything is better with garlic.

@ccbowers 2 жыл бұрын

@@DizzyBusy Starches add more crispiness than flour when frying. Corn starch gives the crispiest coating, but is one-dimensional on its own, so is best to combine with flour. Potato starch has a nice craggly crispiness on its own. At least that is the way I think about it.

@scandinavianserialki 2 жыл бұрын

been waiting for this one

@kimberleighcrimmins8375 2 жыл бұрын

I am perpetually confused and challenged! …and excited to see more of this!💋

@overtonesnteatime198 2 жыл бұрын

love the co-labs all ways :D

@JM-tn8xx 2 жыл бұрын

I would be so nervouse cooking with Kenji. Babish is holding himself together really well here 😂

@werbnaright5012 2 жыл бұрын

What a combo And with new ink too

@WesEats 2 жыл бұрын

Babish with a GoPro on his head is something I didn’t know I wanted to see, but I’m so happy now

@ca8a 2 жыл бұрын

KENJI the GOAT all day everyday

@ritahum5092 2 жыл бұрын

I made this today and they were delicious!

@SylviaRustyFae 2 жыл бұрын

I need to pick up that cookbook soon. Gonna finally get myself a new proper wok after we move and i know theres many a recipe in there id love to mess about with :3

@cottonaw 2 жыл бұрын

Best collab

@TonyAus1983 2 жыл бұрын

I love how Andrew seems so nervous around his idol :)

@Neoxon619 2 жыл бұрын

It's been a while since we last saw anything close to this angle for the BCU set.

@Shynotic 2 жыл бұрын

I love kara-age and try to get it at every sushi restaurant that has it. I love that every restaurant has their own interpretation that is slightly different and the sauce they choose to serve it with is always different as well.

@zeemdotexe 2 жыл бұрын

I'm excited for him lmao this is so cool!!

@somefreshbread 2 жыл бұрын

ahhhh Tokyo Sando in PDX has some real bangin Karaage and I've been wanting to make this for a while now.

@WyattUTFT 2 жыл бұрын

I've made the America's test kitchen version of this and it was definitely a hit

@lukec7525 2 жыл бұрын

I had the pleasure to meet Andrew a few weeks ago... In northern Illinois of all places! 😄 Super cool guy!

@ahusseini 2 жыл бұрын

I made this from your book it was amazing! Look forward to seeing it on video :)

@shawnthompson940 2 жыл бұрын

I LOVE BOTH MY BOYS!!! ❤️❤️❤️❤️

@Somerandom1922 2 жыл бұрын

simple chicken Kara-age dishes are super common at cheap japanese places in Australia, just the chicken served on rice with a fresh salad in a little cardboard takeaway bowl thing. Awesome lunch for usually about $10-$15 (aus so like $7-$11 USD).

@bemccune7671 2 жыл бұрын

2 of my favorite KZfaq chefs. This is a such a great team. 2 super nice guys making food together, it's absolutely delightful.

@dv4497 2 жыл бұрын

That camera adjustment was very cute

@Whitewingdevil 2 жыл бұрын

I've only made karaage once before, but it's pretty easy if you don't mind frying in your home, really worth trying at least once.

@stevenbrazzell9915 2 жыл бұрын

I probably would have acted the same as Andrew, awkward and excited.

@gorilla_with_jetpack4102 2 жыл бұрын

Hi Kenji! Hi Andy! I read this as "Chicken Garage" and immediately laughed my ass off. Looks delicious.

@emredogan3368 2 жыл бұрын

dude I had this literally the other day, so good and super customisable if you add like a little garlic or chili powder on top when theyre done frying. I noticed that the oil got suuuper cloudy pretty much as soon as you put the chicken in at 5:38, that never happens with other chicken recipes as fast, why is that? Really nice recipe btw!

@sonfoku73 2 жыл бұрын

I also have the same question as above.

@luke5kr 2 жыл бұрын

The loose flour in the oil?

@allenwells3689 2 жыл бұрын

I don't know for sure, but I'm pretty sure that corn starch makes oil cloudier than flour does. So because most american fried chicken is much more flour than corn starch, or is entirely flour, it doesn't get as cloudy while frying, but it'll still probably settle and look a little less cloudy. Totally talking out of my ass right now though, I just feel like I've had that happen before.

@sammoon7897 2 жыл бұрын

I suspect it's because they didn't leave much time for the batter to set but it could also be the difference between using corn flour or just wheat flour

@Falconman9x9 2 жыл бұрын

I’d like to see Kenji attempt to make Sicilian rice! The specialty from the Saga prefecture in Japan. I just tried it at Anzu Japanese Gourmet in Los Angeles and haven’t been able to find any sort of recipe for it online.

@chrissiper 2 жыл бұрын

Love the Babish/Kenji crossover!!

@l1wolf14av 2 жыл бұрын

Bro, my two favorite food guys? Love it!

@adventofnull 2 жыл бұрын

Check out The Wok series at BCU then!

@l1wolf14av 2 жыл бұрын

@@adventofnull Definitely will, thanks for the heads up!

@Wolf-Odonnell 2 жыл бұрын

oh man this is EXACTLY what I didn't know I wanted for dinner tonight....

@karmaheaven7 2 жыл бұрын

The switch between the GoPros and the Babish setup is such a fun aesthetic clash

@ReidGameX 2 жыл бұрын

I’m so happy this happened. Can’t wait to see more!!!

@RB20ANDY 2 жыл бұрын

Just pre-ordered you book on Amazon 🙂

@epicmarc 2 жыл бұрын

I wonder if Kenji or anyone else has done any testing on dredging in flour then corn starch vs mixing them and dredging in the mixture? I've always done the former, but if the results are more or less the same I could probably save myself a little bit of time!

@GC-hy4mt 2 жыл бұрын

Cool collab!!

@L2.Lagrange 2 жыл бұрын

This looks bomb. Definitely will try making this soon

@Zypher77777 2 жыл бұрын

5:05 I know it probably wasn't deliberate (and if it was - bravo to you), but the framing of that shot with your book on the counter and your hands full of chicken is like the perfect ad photo.

@faithnelson6069 2 жыл бұрын

the way they both kept repositioning the lemon was pretty funny.

@Nurr0 2 жыл бұрын

It was really interesting to learn people actually want the cartilaginous meat, I didn't realise that was a goal. I can't eat it myself but this insight is intriguing.

@graefx 2 жыл бұрын

Theres a right of passage in the kitchen of slicing the top of your finger off. I've done at least twice where it was memorable. The grizzliest involved a y-peeler and a butternut squash.

@sbhopper8511 2 жыл бұрын

Nice to see some spontaneity. They clearly didn't plan this out to the second. There wasn't an email ahead of time specifying the need for a lemon. That lemon find wasn't a certainty. Fun video.

@DavidChong 2 жыл бұрын

shio koji instead of salt works well in the marinade if you can get ahold of it

@creatureofrabbit2036 2 жыл бұрын

If you want a deeper, less pale color on your karaage, let the marinade soak out the batter before you fry. I do this and I think the crunch becomes more enduring as well.

@wolfingitdown2047 2 жыл бұрын

Well I didn't plan on being late to work today but I guess I'll get there when I get there

@patrickporter6441 2 жыл бұрын

Whenever I see chicken kara-age I am often reminded of Taiwanese popcorn chicken as well. I was wondering if you could go over some of the differences in preparations?

@ozimandiaz7719 2 жыл бұрын

Hello from San Antonio Texas

@NoName-mp2ec 2 жыл бұрын

I love having Kara-age chicken in ramen, not sure if that's a thing, but I had it a few times and it's heavenly.

@MrAqr2598 28 күн бұрын

Random Japanese person here. In my experience, _kara-age_ *in* ramen is not quite a thing; *with* it, definitely. I do love kara-age in ramen, though.