I've been deep frying CHICKEN wrong all this time!

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To get rid of the potato starch, double frying it usually helps and gets a better sustained crunch

Guga should unironically make Krispy Kreme glazed chicken just to make Leo happy

Yep the difference I've discovered between using flour or cornstarch or potato starch to fry foods is that when you use flour the oil actually penetrates and goes into the meat leaving it very greasy. I discovered this by making a batch of ginger garlic meatballs and when I cook them in oil using flour I literally had to fill the pan with oil again because by the time they were done cooking it soaked up all the oil leaving no oil to cook the rest of the batch. I then switched to cornstarch and I was able to cook the next 4 batches without having to add any oil. So I discovered that the starches actually seal the outside of the meat that you are cooking allowing no penetration of the oil into the meat leaving it juicy and non greasy. Another method I've seen is a mixture of cornstarch and rice flour which makes an extremely crunchy wet batter. i live in the philippines and it's hard to ....find potato starch but easy to find cornstarch and rice flour .

Only alteration I’d make is to use dark brown sugar in place of granulated white sugar. My cousin learned this from a chef in Tokyo studying under him. The brown sugar creates more depth in the flavor. Otherwise Guga your chicken looks delicious!

As someone living in Japan I can vouch for how fantastic karaage is

The best way to coat karaage imo is to use half flour and half starch, the flour gives the best browning color and avoid those white spots, and the starch gives the best crispiness Also you should fry them once for a few minutes to cook them at average temp (180°C), and then let them rest 2 minutes, and fry them at higher temp (200°C) for 2 more minute for the crispiness

I've made lots of Karaage (Japanese fried chicken) in the past and learned that you need to eliminate any dry areas on the breaded chicken before frying or you get the "spots", like you did. In your video you show spooning some marinade over the chicken after it's been breaded, that's exactly what you need to do to ensure a nicely browned chicken. Just do more of that, leave no dry spots. As you noticed, the zip of the soy and ginger is really what gives it a great flavor, the potato flour giving it a great crunch. When I couldn't find potato flour in my local grocery I used corn starch: the flavor was very good and had a good crunch. Corn starch gives a light golden color, not brown, after frying. You should consider a follow up using potato starch/flour and corn starch to see which you like best?

I tried the Japanese style, Karaage the other night, and it was a HUGE hit! People telling me it's some of the best chicken they've ever had! To make the chicken extra crispy I double fried the chicken. And double frying the chicken help eliminate the potato starch that didn't brown. Will definitely use this one again!

I live in Japan. Those white spots are very common in high quality fried chicken called "tatsutaage" which is slightly different from the more common "karaage" so don't worry about them. They actually improve the flavour.

Oh my God! I think I saw your best episode. It was so much fun and so perfectly presented! GUGA! you are amazing. Your wrap-up tasting was terrific and having your friends and family join has become my favorite aspect of your show, you've all evolved into witty, interesting and educated presenters. Your recipes are astounding, your willingness to break all boundaries is my mantra. Your show just keeps getting better and better. BRAVO!

I love how you guys enjoy each other's company while tasting great food.

I agree wholly with the double fry method. I have found that a coating of equal amounts of self-raising flour, potato starch, and rice flour a great combination, it gives you puffiness, crunch, and chew.

Karaage is a lot better when double fried. Since the potato starch coating can be very fragile, double frying helps getting it very crispy

Double frying or using the pressure cooker helps get rid of the white potatoe starch on the Japanese style. I've cooked hundreds of pounds of that when I was a sushi chef. Keep up the awesome content, guys. It's good to see vids like this, comparing different styles from different countries. 🤙🏾

Wasn't your KFC coating supposed to be in the description? I've only just discovered your channel (thanks Uncle Roger!) and your handling of cooking meat borders on wizardry

I've made a lemon salt and a curry salt to go with the chicken. This was really easy to do. You finely grate the lemon, add some course sea salt and grind it (I think it's better done by hand). I prefer this to squeezing lemon juice onto the chicken because there's zero chance of sogginess! Alternatively, I've combined some Japanese curry powder (I think S&B is a common make) and course sea salt and again ground them together by hand. You only need a small amount of each flavoured salt but it tastes great with the chicken. It works well if you put a small amount of each salt on the side of the plate and "dip" your chicken in it 👍

Double frying is the key. Cut your fry time in half, cool for a couple minutes while you raise oil temp, then fry again till complete. Layers of crunch 👌🏽

Guga, you should do a side dish contest. Remake all your potato side dishes and vote on the best.

i usually put the chicken into something like a teryaki sauce after im done frying it so the crust fully absorbs the sauce making it crispy and very flavourfull at the same time. its one of my all time favourite things to eat