'How To Make Crispy Karaage (3 Ways)'

'First Cooking Video out! Made a few twists on authentic Karaage, it was really fun to make and will make sure to make more of these!  The beat was done by Alex Oslo - AJ Recording Studios, always reliable and you can check them out down below: https://www.ajrecordingstudios.com/  A few Tips: 1. Make sure to season your cornflour or Potato Starch, a key component I missed out on the first fry. It will make it infinitely better.  2. I prefer to use potato starch normally but could not find any where I am currently located. 3. Eat as soon as possible because it will go! 4. If I had to make one again it would be the Bangladeshi inspired one, it was just unlike anything I expected.  Shout out to a close freind and pop up kitchen team mate Samraj for giving me some recommendations, you are a lifesaver.  Down below are the measurements for the marinades, each portion serves 2: Ingredients needed: Cornflour 200g Chicken Thigh 250 grams Oil 500ml  Authentic Version: 2 Tablespoons of Mirin  Tablespoons of Sesame Oil 2 Tablespoons of Soy Sauce 1/2 Lemon\'s Lemon juice 3 Garlic Cloves Minced 2cm Cube of Grated Ginger 1/2 an Onion/Shallot Minced Pinch of Salt Crack of Pepper  Pesto Marinade: Handful of Basil 2 Garlic Cloves Crushed 1/3 Cup of Parmesan Pinch of Salt Crack of Black Pepper 1 Tablespoon of Breadcrumbs  Bangladeshi Inspired Marinade: 2 Garlic Cloves 2cm Cube of Ginger 1 Cup of Yoghurt 1 Teaspoon of Turmeric 1 Teaspoon of Cumin 1 Teaspoon of Garam Masala 1 Teaspoon of Fenugreek 1 Teaspoon of Pomegranate molasses Handful of Coriander 1/2 Teaspoon of Chilli Flakes 1/2 Lemon\'s Lemon Juice' 

Tags: Cooking , How to make , student , japanese food , crispy fried chicken , student food , Karaage , karage , Japanese Fried Chicken , Karaage Recipe

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