April 25, 2021 @ 11:00 am – 12:30 pm
$7 Center Members, $10 General Public
Haruka Roudebush, Senior Programs Manager
(415) 567-5505
Sign up for our online cooking webinar with chef Kenji Yokoo and learn how to make delicious, crispy fried chicken karaage!
Sunday, April 25, 2021
11:00 a.m. – 12:30 p.m.
$7 Center Members / $10 General Public
Connect via Zoom; Meeting ID and password to be issued upon registration


Chef Kenji Yokoo will be teaching how to make crispy fried chicken karaage and cabbage salad in this month’s online cooking class. “Chicken karaage (Japanese style fried chicken) is one of the most popular home cooked dishes in Japan and was one of my favorites when I was growing up. My grandmother would often make karaage for my bento box to eat at school and we would bring karaage on picnics (including hanami). We also often enjoyed karaage at home. Most home cooks in Japan use a deep fryer to make karaage, but I will show you how to make the crispiest, juiciest and most flavorful karaage with simple pan frying. In this class, I will also teach you how to make a cabbage salad with a creamy miso dressing which is the perfect side dish to karaage,” says Kenji.

In our cooking class, you’ll be joining Kenji over Zoom, and you can either watch and enjoy, or follow along in your own kitchen with Kenji’s instructions and make your own chicken karaage and cabbage salad during the webinar!

For those of you who wish to cook along with Kenji, please gather or prepare the following ingredients and supplies in advance:


Karaage Ingredients:
  • 1 lb boneless chicken thighs (can use chicken breast but chicken thighs are much more flavorful)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 clove of garlic (grated)
  • 1 tsp ginger (grated)
  • 1 tbsp sake
  • 1/2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 3 tbsp all purpose flour
  • 5 tbsp potato starch
  • vegetable oil for frying
  • lemon (optional)
Cabbage Salad with Miso Dressing Ingredients:
  • 1/2 of a cabbage
  • 2 tbsp white miso (Learn all about miso at my YouTube video here)
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • 1 tsp ginger (grated)
  • ground black pepper (to taste)
  • knife (for cutting chicken)
  • cutting board
  • large plastic zip-lock bag
  • grater
  • frying pan (10-12 inch)
  • cooking chopsticks
  • tray for potato starch
  • cooling rack
  • mixing bowl
  • whisk
  • salad bowl
  • 2 spoons for tossing salad

About Kenji Yokoo

Kenji Yokoo, founder of the Bay Area based “Kenji’s Kitchen,” was born and raised in southern rural Japan and has been passionate about cooking from a very young age. As is common in Japan, he grew up in a home with three generations and spent all his time with his grandmother in the kitchen. She taught him everything he knows about cooking. Kenji learned from his grandmother not just traditional Japanese cooking techniques, but that the purpose of cooking is to bring joy to the people that you are cooking for. Kenji was given the Bay Area “Quality Champion” award by Airbnb for receiving the highest quality scores on his cooking classes. Kenji has also taught team building events with Japanese cooking for many Bay Area companies including Google, Adobe, Airbnb and Facebook. Kenji is also a cooking instructor at the Japanese Cultural and Community Center of Northern California where he runs online webinars on traditional Japanese dishes. Click here to view Kenji’s Kitchen YouTube Channel