The Art of Making KAG: A Delicious Japanese Fried Chicken Recipe

As I sat down to film this episode, I couldn't help but think about how crazy lighting can be. But hey, it's all part of the process, right? And besides, the sun was shining bright and beautiful, so I didn't let that deter me from getting started on this recipe.

For those who may not know what KAG is, let me enlighten you. KAG stands for Karage, which is a Japanese-style fried chicken dish that's essentially a piece of chicken thigh coated in a light batter and deep-fried to crispy perfection. It's almost like a fried chicken nugget, but trust me when I say it's so much better than anything you'd find at your average American fast food joint.

I was lucky enough to discover KAG while exploring the aisles of a Japanese supermarket. They have a whole section dedicated to fried foods, and you can buy freshly cooked Karage anytime you want. It's usually sold in small quantities, but if you're feeling adventurous, you can also find pre-made sandwiches made with KAG. I was so excited to try it that I even researched different recipes online to recreate it at home.

So, without further ado, let's get started on making our own KAG recipe!

**Cutting the Chicken**

To begin with, we need to cut our boneless skinless chicken thighs into bite-sized pieces. About 1 inch in diameter should do the trick. I like to use a sharp knife and make sure they're all roughly the same size so that they cook evenly.

**Marinating the Chicken**

Next, we're going to prepare the marinade by peeling and grating about a heaping tablespoon of fresh ginger on a fine tooth grater. You can also use pre-ground ginger if you prefer, but I find that freshly grated ginger gives the dish an extra boost of flavor. Once you have your ginger juice, squeeze it over your cut-up chicken pieces. This will add a nice depth of flavor and aroma to our Karage.

Using a garlic press, I pressed two cloves of garlic to release their juices into the marinade. You can also mince them if you don't have a garlic press – just make sure to crush them well so they mix in with the other ingredients. Now, let's add some soy sauce, sugar, black pepper, and white pepper to the mixture. Mix everything together until it's well combined and then cover your chicken pieces with the marinade.

**Letting it Marinate**

Now that our chicken is marinated, we need to let it sit for at least 30 minutes to an hour before cooking. This will allow the flavors to penetrate deep into the meat and give us a juicy, tender Karage. If you're feeling impatient, you can marinate it for up to 3-4 hours, but I find that this is just enough time for the flavors to meld together beautifully.

**Coating the Chicken**

After our chicken has had its time in the marinade, it's time to coat it with a light batter. Using about 3 tablespoons of cornstarch (or potato starch or rice flour as substitutes), mix everything together until it forms a smooth, even paste. You want your chicken to be well-coated and almost dry – if you find that the mixture is too wet, add a little more flour.

**Frying the Chicken**

Heat about an inch of vegetable oil in a heavy-bottomed skillet over medium-high heat. When the oil reaches 350°F (175°C), which is usually indicated by a bubble forming on the surface when you stick chopsticks in there, it's time to start frying our Karage. Gently add your chicken pieces to the hot oil and nudge them as they start to cook. This will help prevent them from sticking together.

**Draining and Serving**

Once your chicken is golden brown and crispy, use a paper towel to drain off any excess oil. If you want to make some KAG sliders, simply place your cooked Karage on top of tiny little buns, spread with Wasabi Mayo (which I'll show you how to make in just a minute), add some lettuce leaves, and voilà! You've got yourself a delicious sandwich.

Alternatively, serve your KAG hot on a bed of spinach or lettuce, accompanied by lemon wedges and a side of Wasabi Mayo. My personal favorite way to enjoy it is with a simple bowl of steamed rice – the combination of flavors and textures is just heavenly!

**The Finished Product**

And finally, here's our finished Karage recipe! I hope you guys enjoy making this as much as I do. It's surprisingly easy, and the end result is well worth the effort. Try it out and let me know what you think – I'd love to hear from you in the comments below.

**The Verdict**

In conclusion, making KAG at home is a breeze, even for those who are new to cooking. With this simple recipe, you'll be enjoying delicious Japanese-style fried chicken in no time. So go ahead, give it a try, and taste the difference for yourself!

"WEBVTTKind: captionsLanguage: enhey lovelies it's Emmy welcome back today I'm going to share with you one of my favorite recipes well not only my favorite but my son and my husband as well so it's my recipe for KAG so karag is crazy lighting sorry the sun is yeah all right capricious sun and for those of you that don't know what KAG is KAG is a Japanese style kind of fried chicken sort of more like a actually more like a fried chicken nugget it's almost always a piece of chicken thigh dark meat that has been lightly coated and deep fried so you get these kind of little chicken nuggets but nothing like chicken nuggets that you would find here in the States they're delicious you can find them at any Supermarket if you don't know what a Japanese Supermarket looks like I'll put a link down below to one of my videos of a Japanese Supermarket but they have a fried food section and you can just buy karag freshly fried anytime um usually very in small quantities you can also buy at supermarkets little KAG sandwiches and because I miss KAG you can't really find it here in the states easily so I after researching a few different recipes I kind of came up with my own so let's go in the kitchen and I'll show you how it's done so begin with cutting your boneless skinless chicken thighs into bite-sized pieces about 1 in or so in diameter next we're going to prepare the marinade by peing peing your Ginger and grating it on a fine tooth grater grate about a heaping tablespoon of the ginger pulp and then squeeze it over your cut up chicken you should get about a teaspoon of ginger juice next using a garlic press press your two cloves of garlic you can also mince it if you don't have a garlic press add your 2 and 1/2 teaspoon of soy sauce 1/ teaspoon of sugar an 1/ of a teaspoon of freshly ground black pepper and 1/4 teaspoon of white pepper mix this really well and let it marinate for at least a half an hour up to 3 to 4 hours okay so when you're ready to fry go ahead and add about 3 tablespoon of corn starch you can also substitute potato starch or even rice flour any of those will work so mix this really well it might be a little bit difficult to mix but you want your chicken to be well coated and almost dry so feel free to add a little bit more flour if necessary so heat about an inch of vegetable oil in a heavy bottom Skillet and you'll know when the oil is ready when you stick Chopsticks in there and it bubbles profusely like that then gently add your chicken pieces to the hot oil and nudge them as they start to cook they like to stick to the bottom so give them a little nudge as they're cooking so they don't stick while your chicken is frying you can prepare your Wasabi Mayo I'm just using my favorite helmond and scooping back 3 tbspoon of that into a bowl then add some prepared Wasabi and as much as to your liking and give that a good stir now back to the Fried Chicken once your chicken is golden drain it onto a rack and then once it's a little bit cooler you can use a paper toweling to absorb some of the excess oil if you want to make some KAG sliders all you have to do is get some tiny little buns spread some of that Mayo on there and then add a few leaves of torn iceberg lettuce and then top it with your KAG and you're set another way to serve it is on a bed of lettuce or in this case spinach along with some lemon wedges and your Wasabi mayo and of course hot steamed rice okay so here is the finished KAG this is one of the ways you can eat it just with some rice we also like it with Wasabi and Mayo as well but today I'm going to just go with lemon here go e the Roy malls little B eyes really really delicious I love it the chicken is Juicy the exterior is slightly crispy it has a nice garlicky flavor really well seasoned not overly salty and if you drain it well and if you cook it at the right temperature it's not overly greasy as well as well granted you shouldn't be eating this every day but it's delicious my son loves this I just cut the little pieces up and he has it with rice it also like I said makes a delicious sandwich yeah please try this recipe out it's really delicious and really easy to make actually I make this on a week night all the time so yeah anyways KAG thanks you guys as always for watching I hope you guys enjoy that and I hope you guys learned something and I'll see you in my next video cheers take care bye it's an isoceles triangle with rounded Corners so let's give it a taste M Doritos are good I don't know what they put in Doritos but it's something really good it's a great balance of flavorshey lovelies it's Emmy welcome back today I'm going to share with you one of my favorite recipes well not only my favorite but my son and my husband as well so it's my recipe for KAG so karag is crazy lighting sorry the sun is yeah all right capricious sun and for those of you that don't know what KAG is KAG is a Japanese style kind of fried chicken sort of more like a actually more like a fried chicken nugget it's almost always a piece of chicken thigh dark meat that has been lightly coated and deep fried so you get these kind of little chicken nuggets but nothing like chicken nuggets that you would find here in the States they're delicious you can find them at any Supermarket if you don't know what a Japanese Supermarket looks like I'll put a link down below to one of my videos of a Japanese Supermarket but they have a fried food section and you can just buy karag freshly fried anytime um usually very in small quantities you can also buy at supermarkets little KAG sandwiches and because I miss KAG you can't really find it here in the states easily so I after researching a few different recipes I kind of came up with my own so let's go in the kitchen and I'll show you how it's done so begin with cutting your boneless skinless chicken thighs into bite-sized pieces about 1 in or so in diameter next we're going to prepare the marinade by peing peing your Ginger and grating it on a fine tooth grater grate about a heaping tablespoon of the ginger pulp and then squeeze it over your cut up chicken you should get about a teaspoon of ginger juice next using a garlic press press your two cloves of garlic you can also mince it if you don't have a garlic press add your 2 and 1/2 teaspoon of soy sauce 1/ teaspoon of sugar an 1/ of a teaspoon of freshly ground black pepper and 1/4 teaspoon of white pepper mix this really well and let it marinate for at least a half an hour up to 3 to 4 hours okay so when you're ready to fry go ahead and add about 3 tablespoon of corn starch you can also substitute potato starch or even rice flour any of those will work so mix this really well it might be a little bit difficult to mix but you want your chicken to be well coated and almost dry so feel free to add a little bit more flour if necessary so heat about an inch of vegetable oil in a heavy bottom Skillet and you'll know when the oil is ready when you stick Chopsticks in there and it bubbles profusely like that then gently add your chicken pieces to the hot oil and nudge them as they start to cook they like to stick to the bottom so give them a little nudge as they're cooking so they don't stick while your chicken is frying you can prepare your Wasabi Mayo I'm just using my favorite helmond and scooping back 3 tbspoon of that into a bowl then add some prepared Wasabi and as much as to your liking and give that a good stir now back to the Fried Chicken once your chicken is golden drain it onto a rack and then once it's a little bit cooler you can use a paper toweling to absorb some of the excess oil if you want to make some KAG sliders all you have to do is get some tiny little buns spread some of that Mayo on there and then add a few leaves of torn iceberg lettuce and then top it with your KAG and you're set another way to serve it is on a bed of lettuce or in this case spinach along with some lemon wedges and your Wasabi mayo and of course hot steamed rice okay so here is the finished KAG this is one of the ways you can eat it just with some rice we also like it with Wasabi and Mayo as well but today I'm going to just go with lemon here go e the Roy malls little B eyes really really delicious I love it the chicken is Juicy the exterior is slightly crispy it has a nice garlicky flavor really well seasoned not overly salty and if you drain it well and if you cook it at the right temperature it's not overly greasy as well as well granted you shouldn't be eating this every day but it's delicious my son loves this I just cut the little pieces up and he has it with rice it also like I said makes a delicious sandwich yeah please try this recipe out it's really delicious and really easy to make actually I make this on a week night all the time so yeah anyways KAG thanks you guys as always for watching I hope you guys enjoy that and I hope you guys learned something and I'll see you in my next video cheers take care bye it's an isoceles triangle with rounded Corners so let's give it a taste M Doritos are good I don't know what they put in Doritos but it's something really good it's a great balance of flavors\n"