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Extra Crispy Basic Karaage with A Twist

Name: Extra Crispy Basic Karaage with A Twist
Yield: 2 servings
Cuisine: Japanese
Ingredients: One boneless, skin-on chicken thigh (about 8 oz / 225 grams); Four tablespoons of potato starch (about 32 grams); One tablespoon of sake (about 15 ml); One and a half tablespoons of soy sauce (about 22 ml); One tablespoon of mirin (about 15 ml); One tablespoon of sesame oil (about 15 ml); One and a half teaspoons of grated garlic (from a tube or freshly grated, about 4 cm); One and a half teaspoons of grated ginger (from a tube or freshly grated, about 4 cm)

by CookWhatHK0 saved

Extra-crispy karaage marinating chicken thigh in soy, sake, mirin, garlic, and ginger, double-coated in potato starch and deep-fried.

Extra Crispy Basic Karaage with A Twist

超脆基本款唐揚炸雞（小技巧版）

Ingredients

材料

One boneless, skin-on chicken thigh (about 8 oz / 225 grams)

帶皮去骨雞腿肉約225克

Four tablespoons of potato starch (about 32 grams)

薯粉約32克

One tablespoon of sake (about 15 ml)

清酒 1湯匙

One and a half tablespoons of soy sauce (about 22 ml)

生抽 1.5湯匙

One tablespoon of mirin (about 15 ml)

味醂 1湯匙

One tablespoon of sesame oil (about 15 ml)

麻油 1湯匙

One and a half teaspoons of grated garlic (from a tube or freshly grated, about 4 cm)

磨碎蒜頭 1.5茶匙

One and a half teaspoons of grated ginger (from a tube or freshly grated, about 4 cm)

磨碎薑 1.5茶匙

Instructions

做法

Trim the chicken. Carefully use a knife to remove any unwanted excess fat, blood, cartilage, or tendons.

修整雞肉，去除多餘的脂肪、血水、軟骨或筋。

Place the chicken skin-side up and cut it into convenient bite-sized pieces. Use paper towels to well pat the chicken dry, ensuring all moisture is removed.

雞肉皮朝上放好，切成一口大小，用廚房紙吸乾水分。

In a bowl, combine the sake, soy sauce, mirin, grated garlic, grated ginger, and sesame oil, stirring them together. Add the chicken pieces to this mixture and stir until they are well and evenly coated.

碗中混合清酒、生抽、味醂、蒜頭、薑和麻油，放入雞肉充分拌勻。

Cover the bowl and allow the chicken to marinate in the refrigerator for about 30 minutes.

蓋好放入雪櫃醃約30分鐘。

Place three tablespoons of potato starch (roughly 24 grams) into a plastic bag. Using chopsticks or tongs, carefully transfer only the marinated chicken pieces into the bag. Seal the bag securely and shake it well to ensure the chicken is evenly coated.

將3湯匙薯粉放入膠袋，只放入雞肉件，封口後搖勻。

Add the remaining one tablespoon of potato starch (about 8 grams) to the bag and shake once more to coat well. (If you notice the coating appears too thin, feel free to add a little extra starch.) Allow the coated chicken to rest in the freezer for 10 minutes.

加入剩餘1湯匙薯粉再搖勻，裹粉的雞肉放入冰格靜置10分鐘。

Heat oil suitable for deep frying. You'll know it's ready when a small piece of coating dropped into the oil sinks to the bottom and then quickly floats back to the surface (this indicates a temperature of about 320°F / 160°C). Carefully place the chicken pieces into the hot oil.

油加熱至約160度，放入雞肉件。

Fry the chicken over low heat for about 3 minutes. Afterward, increase the heat and continue frying for an additional 2 minutes, or until the chicken becomes well crispy. Once it reaches your desired crispiness, remove the chicken and drain it well on paper towels.

小火炸約3分鐘，然後轉大火再炸2分鐘至酥脆，撈起在廚房紙上充分吸油。

Arrange the fried chicken on a plate, stacking the pieces as desired. Serve immediately and enjoy!

雞肉擺在碟上即可供應。