So today, I will show you guys how to cook Japanese fried chicken called ”Kara-age”. Actually there are so many ways to cook. So you can call this is runnyrunny999’s kara-age. You can add whatever ingredients you want. But I would recommend you to use both garlic and ginger if you like them. I hope you guys who have watched this will cook it yourself at home. Because it tastes really good if you follow this video. And if you have time to put it in refrigerator about 1~2 hour or more before you fry it, I think it will get more tasty and juicy after it’s cooked.

Here are what I used on my Kara-age today

1. 300 grams chicken (1~3 person)
2. Garlic ( 3 piece from 1 garlic)
3. 1 and half large tabe spoon of white wine ( Japanese cooking sake would be good!)
4. 1 and half large tabe spoon of soy sauce
5. 7 grams sugar (It doesn’t need to be brown sugar)
6. Salt and pepper
7. Energy

**The temperature of Oil is supposed to be about 150℃～160℃. I just fried it till it turned brown in color.**

First BGM by ジョニー・苅込
http://www.geocities.jp/mss_life/freemusic/

Jingle bell by Fatblueman
http://www.youtube.com/user/fatblueman

My blog
http://runnyrunny999.blogspot.com/

Thanks

-runnyrunny999

Duration : 0:5:40

Technorati Tags: chicken, christmas, cook, Cooking, Fatblueman, food, fried, how, japanese, Karaage, Merry, runnyrunny999, to, ラニーラニー, 唐揚げ

Learn how to truss a chicken for oven cooking in this free cooking video on how to prepare and cook chicken recipes.

Expert: Louis Ortiz
Bio: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years.
Filmmaker: EV studios

Duration : 0:4:20

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Technorati Tags: chicken, cook, Cooking, dinner, dish, entree, food, free, fried, meal, meat, recipes, video

This classic chicken sandwich stuffed with smoked bacon and pepper jack cheese can be real tender and juicy with these few simple barbecue grilling tips by the BBQ Pit Boys. If you like chicken breast cooked over an open fire then you got to check this recipe out.

Duration : 0:15:1

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Technorati Tags: barbecue, bbq, cook, cooked, Cooking, food, fried, kentucky, recipes

Chicken wings are one of America’s favorite finger foods. The traditional chicken wing preparation that originated in Buffalo New York called for chicken wings, cayenne pepper sauce and butter. Today we’re going to put a twist on this classic chicken wings recipe with a dash of smoked paprika.

Buffalo wings are also known as chicken wings, hot wings or simply just wings. I got a game to catch, so let’s get started on one of my favorite chicken wing recipes. To prepare baked chicken wings, bake the wings on a sheet pan coated with 2 tablespoons of melted butter for 45 minutes at about 425 F, turning the wings halfway through. Drain and toss with chicken wing sauce.

Buffalo Chicken Wings

20 chicken wings, thawed and patted dry
1 cup all purpose flour
1 tablespoon smoked paprika
1/2 stick butter
1/2 cup vinegar based cayenne pepper sauce
Peanut oil, for frying (or canola or vegetable oil)

Wash thawed chicken wings and pat dry. Season to your liking with kosher salt and fresh cracked pepper.

In a casserole dish, mix together the flour and paprika. Set aside.

Prepare the chicken wing sauce. In a sauce pot, melt down the 1/2 stick of butter and 1/2 cup of cayenne pepper sauce. After butter is melted, remove from heat.

Set fryer to 375 F, or see baking method above.

Dredge chicken wings in flour, shake off excess, and add to the fryer. After 12 minutes, drain wings on paper towels. After all wings are cooked, pour over the sauce and mix well.

Serve these with our buffalo chicken dip and celery sticks. This appetizer recipe is great for a Super Bowl party or other gathering. You’ll also need a lot of napkins!

Duration : 0:2:12

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Watch an expert chef pan fry breaded chicken in this free video cooking lesson.

Expert: Sean Roe
Bio: Chef Sean Roe attended a prominent culinary institute in Arizona.
Filmmaker: Nolen Quinn

Duration : 0:1:15

Technorati Tags: bake, breaded, chicken, Cooking, free, fried, fry, ingredients, lessons, oil, video

Watch an expert chef review different methods of cooking chicken, including shallow pan frying, baking and deep frying in these free cooking video lessons.

Expert: Sean Roe
Bio: Chef Sean Roe attended a prominent culinary institute in Arizona.
Filmmaker: Nolen Quinn

Duration : 0:1:3

Technorati Tags: bake, breaded, chicken, Cooking, free, fried, fry, ingredients, lessons, oil, video

In this video, Betty demonstrates how to make Chicken Littles Sandwiches. Uncooked chicken breasts are cut into pieces that are about the size of a “slider” (small) sandwich bun. The pieces are seasoned and coated with flour, and fried until bowned and done, and then placed in a small bun, along with mayonnaise and dill pickle chips. A great party snack!

Ingredients:

chicken breast meat, cut into squares about 2-inches by 2-inches and 1-inch thick. (You will need about 1 1/2 pounds of chicken breast to make a dozen sandwiches.)
meat tenderizer (No MSG) or salt, to taste
freshly ground black pepper, to taste
1 cup flour
1/3 cup peanut (or other) oil in a heavy, 9-inch skillet
slider buns (miniature sandwich buns) (If you cannot find slider buns, then you may use party rolls, or you may make biscuits or rolls frome scratch–You will find recipes for biscuits and rolls in bettyskitchen.)
mayonnaise, to taste
dill pickle chips, to taste

Slice uncooked chicken into squares, so that you have the number of squares you need to serve on the number of slider buns you have available. If you have leftover pieces of chicken, chop them into cubes, and fry them as “chicken nuggets” after you have made your Chicken Littles. Sprinkle each uncooked chicken breast square with meat tenderizer or salt, and grind fresh black peppercorns over both sides. (You may sprinkle with ground black pepper, instead.) Place 1 cup flour in a gallon-sized zip lock bag. Place about 4 sqares of chicken in the bag at a time, and shake to coat with flour. Place the coated chicken squares, one at a time, into hot peanut oil in a skillet on top of the stove. Continue placing the squares, until you have a single layer in the skillet. Now, let the chicken cook over medium heat, until it is brown on the bottom side. Turn once, and let the chicken brown on the other side. When chicken is brown on both sides (and done all the way through), remove from the hot oil, and place on paper toweling to drain. To serve, cut a slider bun open at the “hinge, spread both halves with a thin layer of mayonnaise, place a cooked square of chicken on one side and put two dill pickle slices on the other side. Close the bun, and the Chicken Little is ready to eat! Serve while warm, if possible, although these are good, even after they have cooled a bit. This will be great for feeding a crowd at a Super Bowl party! (You can fry the chicken earlier, and reheat it right before assembling the Chicken Little Sandwiches–very carefree and easy!) I hope you enjoy these; we love them! –Betty

Duration : 0:10:32

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Learn how to serve a sweet and sour pork and chicken recipe with expert cooking tips in this free Chinese cuisine video clip.

Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis

Duration : 0:1:59

Technorati Tags: asian, breaded, chicken, chinese, chopsticks, classes, cook, Cooking, cuisine, deep, dip, dish, food, fried, howto, ingredients, oil, pork, recipes, recipies, rice, sauce, sour, sweet, techniques, tips, video, world

Learn how to dredge chicken and pork in flour for frying to make a sweet and sour recipe with expert cooking tips in this free Chinese cuisine video clip.

Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis

Duration : 0:3:0

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Buy this DVD from
http://tinyurl.com/c2dvut

don’t forget about YOUR discount!

Cooking with Chicken covers a wide range of basic techniques and delicious recipes to make the most of this versatile bird, whether bought whole and as pieces.

Demonstrated by trained chefs, the emphasis is on easy-to-prepare, healthy recipes that look and taste great.

There is something to suit every occasion, from meals in a hurry, to everyday cooking, right through to special occasions, and there is also advice on basic techniques, such as jointing.

Delicious recipes covered in detail include:

•Pot -Roast Chicken
•Coq Au Vin
•Chicken and Chorizo Beany Casserole
•Chicken Prociutto
•Chicken Breasts fried in a nutty coating
•Chicken Breasts with mushrooms and sherry
•chicken Stir-fry
•Thai Chicken Curry
•Cheese and Spinach Stuffed Breasts
•Drumsticks with Lemon and Herb Crust
•Chicken Kebab
•Chicken soup

Share your tips and easy cooking recipes on:
http://www.twibes.com/group/Lazy_Easy_Cooking

Duration : 0:5:41

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