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Karaage Dasar Super Renyah dengan Trik

Name: Karaage Dasar Super Renyah dengan Trik
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 paha ayam tanpa tulang tapi berkulit (sekitar 225 gram); 4 sdm tepung kanji (sekitar 32 gram); 1 sdm sake; 1 1/2 sdm kecap asin; 1 sdm mirin; 1 sdm minyak wijen; 1 1/2 sdt bawang putih parut; 1 1/2 sdt jahe parut

oleh CookWhatHK0 tersimpan

Karaage super renyah merendam paha ayam dalam kecap, sake, mirin, bawang putih, dan jahe, dilapisi tepung kanji lalu digoreng.

Karaage Dasar Super Renyah dengan Trik

Extra Crispy Basic Karaage with A Twist

Bahan

Ingredients

1 paha ayam tanpa tulang tapi berkulit (sekitar 225 gram)

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

4 sdm tepung kanji (sekitar 32 gram)

Four tablespoons of potato starch (about 32 grams)

1 sdm sake

One tablespoon of sake (about 15 ml)

1 1/2 sdm kecap asin

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

1 sdm mirin

One tablespoon of mirin (about 15 ml)

1 sdm minyak wijen

One tablespoon of sesame oil (about 15 ml)

1 1/2 sdt bawang putih parut

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

1 1/2 sdt jahe parut

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

Langkah-langkah

Instructions

Rapikan ayam. Buang lemak berlebih, darah, tulang rawan, atau urat.

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

Letakkan ayam dengan kulit menghadap atas dan potong seukuran satu suapan. Keringkan dengan kertas dapur.

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.

Dalam mangkuk, campur sake, kecap asin, mirin, bawang putih, jahe, dan minyak wijen. Tambahkan ayam dan aduk rata hingga terbalut.

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.

Tutup dan marinasi dalam kulkas sekitar 30 menit.

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

Masukkan 3 sdm tepung kanji ke dalam kantong plastik. Pindahkan hanya potongan ayam ke dalam kantong. Tutup dan kocok untuk melapisi secara merata.

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.

Tambahkan 1 sdm tepung kanji yang tersisa dan kocok kembali. Biarkan ayam berlapis beristirahat dalam freezer selama 10 menit.

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.

Panaskan minyak goreng hingga sekitar 160°C. Masukkan potongan ayam ke dalam minyak.

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.

Goreng dengan api kecil selama sekitar 3 menit, lalu besarkan api dan goreng lagi 2 menit hingga renyah. Angkat dan tiriskan dengan baik di atas kertas dapur.

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.

Susun ayam di piring dan sajikan.

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