Uploaded May 2020 | Updated September 2026, 3 weeks ago
Flavorful Friday | E4: Chicken Karaage
Our fourth Flavorful Friday features Chef Steve and Chef Noe from Uala Leaf Cafe at Windward Community College and Chef Steve’s recipe for his famous chicken karaage!
Mahalo nui to Chef Noe and Chef Steve from Uala Leaf Cafe for another amazing, in-depth demonstration!
Chef Steve and Chef Noe work in the Culinary & Workforce Program at WCC and help to operate the foodservice training program called Hiilaniwai Foodservice Innovations Training (HiFIT). HiFIT is a program that will teach students the basic skills that are needed in the foodservice industry. It will take students from very foundational knife skills all the way through to a graduation project which includes a comprehensive final where students will prepare a chicken dinner in a specified amount of time.
For more information visit:
windwardcce.org/foodservice.htm
Chicken Karaage
1 - Tray of boneless/skinless chicken cut into bite size pieces
1/2 cup sake
1/2 cup shoyu
3 inch finely grated ginger
1 ounce sesame oil or to taste
Salt and pepper to season the chicken, marinate chicken for a minimum of 30 minutes, no need refrigerate. It’s ready to fry.
For fry:
Drain chicken, heat oil to 325 degrees,
dredge chicken in potato/corn starch and pat off excess,
add to the oil gradually turning up the heat to 375 degrees to finish cooking..
Low to start high to crisp, fry till golden brown.
#FlavorfulFridays #ChickenKaraage #Karaage #EverythingKaraage #friedchicken #DailyDoseofWCC #UalaLeafCafe #HiʻilaniwaiFoodServices #WCC_CCE #WCCStudentAffairs #SelfCare #nutrition #meaʻai #meaʻono #kaiāulu #koʻolau #koʻolaupoko #koʻolauloa #kāneʻohe #YouGotThisWCC #KūpaʻaKoʻolau
Flavorful Friday | E4: Chicken Karaage
Our fourth Flavorful Friday features Chef Steve and Chef Noe from Uala Leaf Cafe at Windward Community College and Chef Steve’s recipe for his famous chicken karaage!
Mahalo nui to Chef Noe and Chef Steve from Uala Leaf Cafe for another amazing, in-depth demonstration!
Chef Steve and Chef Noe work in the Culinary & Workforce Program at WCC and help to operate the foodservice training program called Hiilaniwai Foodservice Innovations Training (HiFIT). HiFIT is a program that will teach students the basic skills that are needed in the foodservice industry. It will take students from very foundational knife skills all the way through to a graduation project which includes a comprehensive final where students will prepare a chicken dinner in a specified amount of time.
For more information visit:
windwardcce.org/foodservice.htm
Chicken Karaage
1 - Tray of boneless/skinless chicken cut into bite size pieces
1/2 cup sake
1/2 cup shoyu
3 inch finely grated ginger
1 ounce sesame oil or to taste
Salt and pepper to season the chicken, marinate chicken for a minimum of 30 minutes, no need refrigerate. It’s ready to fry.
For fry:
Drain chicken, heat oil to 325 degrees,
dredge chicken in potato/corn starch and pat off excess,
add to the oil gradually turning up the heat to 375 degrees to finish cooking..
Low to start high to crisp, fry till golden brown.
#FlavorfulFridays #ChickenKaraage #Karaage #EverythingKaraage #friedchicken #DailyDoseofWCC #UalaLeafCafe #HiʻilaniwaiFoodServices #WCC_CCE #WCCStudentAffairs #SelfCare #nutrition #meaʻai #meaʻono #kaiāulu #koʻolau #koʻolaupoko #koʻolauloa #kāneʻohe #YouGotThisWCC #KūpaʻaKoʻolau
