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Karaage (deep-fried chicken thighs in soy sauce)｜Kottaso's free-spirited recipe transcription by [Kottaso Recipe]

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

鶏もも肉 : 4 pieces (1.2kg)
(A) Soy sauce : 大さじ4
(A) Alcohol : 大さじ4
(A)Mirin : 大さじ2
(A) Garlic : 大さじ1
(A) Ginger : 大さじ1/2
(A)Chinese dashi seasoning (paste) : 大さじ1
(A) Salt and pepper : 少々
(A) Umami seasoning : 少々
(A) Sesame oil : 大さじ1
(B) Egg : 3個
(B) Flour : 大さじ5～7
(B) Potato starch : 大さじ5～7

Time required

25minutes

Procedure

1) cut chicken thighs 00:29
Cut the 4 chicken thighs into quarters, make a slit in the thicker part, and place in a bowl.
2) add flavor 01:47
Add (A) to 1 and mix well.
3) Add batter ingredients 03:49
Add (B) to 2 and mix well.
Cover with plastic wrap so that it is airtight and leave it in the refrigerator.
4) 揚げる 05:57
Remove 3 from the refrigerator and let it come to room temperature.
Add oil (not listed) to a pot and heat to 170℃.
Turn the heat to medium, add the chicken thighs and fry for 4 minutes, then remove to a baking tray.
Raise the temperature of the oil to 180℃ and fry the chicken thighs in a vat twice for 10 seconds.
Take it to a vat and drain the oil.
Complete by serving in a bowl.

Point

・The required time does not include the time spent in the refrigerator and the time taken to bring the chicken thighs back to room temperature after taking them out of the refrigerator.
- Storage period is approximately 1 month when frozen.
・Do not touch it immediately after putting it in the frying oil.
・Be careful not to let the chicken thighs stick to the bottom of the pan after placing them in the frying oil.
・Because the batter is not powder, it is difficult to get oily.
・When frying twice, it is best to lift the chicken thighs and fry them while exposing them to air.
・It is delicious if you eat it with mayonnaise, black vinegar, ponzu sauce, lemon, etc., if you like.