Epic Karaage (Japanese Fried Chicken) For Game Day | Sweet Heat with Rick Martinez
Join Food52’s Resident Sugar Man Rick Martinez for the ultimate game-time snack: karaage, Japanese-style, crunchy fried chicken. This version uses boneless, skinless chicken pieces and is garlicky, gingery, and umami-y. The morsels are marinated in a soy sauce-mirin mixture, coated in potato starch, and double-fried in sizzling oil for the perfect plush interior and crispy outside. GET THE RECIPE ►►
For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez
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VIDEO CHAPTERS
00:00:00 Intro
00:01:02 Meet the marinade
00:02:29 1st quarter: chicken
00:03:59 2nd quarter: veggies
00:05:49 3rd quarter: breading
00:07:15 4th quarter: frying
00:09:08 Time to chow down
PREP TIME: 20 hours 15 minutes
COOK TIME: 20 minutes
SERVES: 8
INGREDIENTS
1 tablespoon finely grated fresh ginger
1 garlic clove, finely grated
3 tablespoons soy sauce, preferably dark
2 tablespoons dry sake
1 tablespoon mirin
2 teaspoons granulated sugar
8 boneless, skinless chicken thighs (about 3 pounds), cut into 2-inch pieces, or 3 pounds chicken wings, flats, and drumettes separated, or 3 pounds firm winter or summer squash, cut into 2-inch pieces
Vegetable oil, for frying
1 cup potato starch (katakuriko) or cornstarch
1 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Lemon wedges, cucumber slices, Japanese mayonnaise preferably Kewpie, Shichimi Togarashi, and your favorite hot sauce(s), for serving
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Gingery Peanut Tofu and Noodles | VEGAN & 20-Min Recipe
Our 20-min Vegan Gingery Peanut Tofu and Noodles are made with a sauce so good you could drink it. Using our Gingery Miso Sauce as the base of a creamy, glazey, peanuty sauce is (and we say this as humbly as possible), crazy f*&ck%n genius. We've already blended the ginger, miso, sesame oil, rice wine vinegar, so all you need to do is add the peanut butter, maple, and lime. Our fans also use this sauce on salmon, chicken, veggies... and like we said, we've seen people drink it! Let us know what you think!
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ABOUT HAVEN’S KITCHEN:
We’ve been helping people cook, not just follow recipes, since 2012, when Alison Cayne opened Haven’s Kitchen Cooking School in NYC. For 8 years, we’ve been making cooking more fun and a lot easier. First with our classes, then with our cookbook, and now, with our squeezy sauces made with premium natural ingredients and are vegan, gluten-free, kosher, and non-GMO.
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Chapters to guide you through the video:
00:00 Intro
0:27 Recipe Description
1:12 Steps
6:13 Outro
#tofuandnoodles #gingerypeanuttofu #veganpeanuttofuandnoodles
grilled maple glazed chicken breast on a custom Weber kettle
This video we grill up some marinaded chicken breast then glaze them with a maple glaze
single batch Maple glaze recipe:
1/4 cup chicken broth
1/2 teaspoon garlic, minced
4 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon cornstarch mixed with two teaspoons cold water (optional)
Music credits:
free copyright music at:
Copyright music at :
Dangerous country
Craig Austin,,Grass Roots
links and affilites:
Instagram at : r_shack_bbq_qwesthunter
Facebook at : R shack BBQ
Patreon.
Weber Kettle link,,,
treager smoker link
Lodge Dutch oven link
Rshackbbq@gmail.com
Gingery Miso Sesame Cauliflower Wings | #shorts #cauliflowerrecipe #vegetarian #quickrecipe #delish
Throwback Thursday: Chicken Stuffed with Feta Cheese - Everyday Food with Sarah Carey
Sarah Carey cuts a pocket in skinless boneless chicken breasts which she then stuffs with feta cheese.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Throwback Thursday: Chicken Stuffed with Feta Cheese and Oregano - Everyday Food with Sarah Carey
Gingery Mulled Wine | Minimalist Baker Recipes
Merry Christmas, friends! We hope you’re celebrating the holiday with family, friends, and festive recipes! We’re sharing a wonderful, last-minute holiday cocktail with you today…Mulled Wine! It’s tart, sweet, smoky, and full of warming holiday flavors! Cheers!
INGREDIENTS
1 (750 ml) bottle red wine (we suggest heavier red wines like Cabernets, Merlots, Burgundys, or a blend – make sure it's something you would like to drink!)
1/4 cup brandy or whiskey (optional)
2 medium oranges, cut into 1/8 inch slices
4 cloves
3 cinnamon sticks
3 star anise
1 ½ inch knob of ginger, thinly sliced (about 2 Tbsp sliced)
3 Tbsp maple syrup (plus more to taste)
INSTRUCTIONS
Add red wine, brandy/whiskey, orange slices, cloves, cinnamon sticks, star anise, sliced ginger, and maple syrup to a large saucepan. Bring to a low simmer on medium low heat. Once little bubbles start to form, turn the stove down to its lowest setting and cover. Take care to keep the wine below a boil to avoid cooking out the alcohol. Heat covered for 15-30 minutes – it will get spicier as it cooks.
Remove from the heat and strain through a fine mesh strainer. Serve warm with a cinnamon stick or orange slice garnish. Mulled wine is best enjoyed immediately but can be stored in the refrigerator for 3 days. You can reheat the wine gently on the stove when ready to drink!
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