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Japanese Fried Chicken Karaage with Shiro-Dashi, Mentsuyu, and Mayonnaise Loop 1
Place the chicken thigh skin side down and feel for any hard cartilage, then slice it off. Lift the knife and move it in a pressing and pulling motion. Chicken thigh 300g
1
Place the chicken thigh skin side down and feel for any hard cartilage, then slice it off. Lift the knife and move it in a pressing and pulling motion. Chicken thigh 300g
2
Since the fibers run lengthwise, place the chicken skin side down and cut it lengthwise into 4 equal pieces. Cut with the coating and frying expansion in mind. 3
Cut each of the 4 pieces into 3 to 4 more pieces depending on size to make bite-sized portions, and place them in a bowl. Cut any large pieces of skin in half. 4
Add 1 teaspoon each of shiro-dashi and mentsuyu and 1 tablespoon of mayonnaise to the bowl and coat the chicken evenly. Add a small amount of ginger or garlic to taste. 5
Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, ideally 6 to 8 hours. Marinating at night and frying in the morning is best. 6
Add 2 tablespoons of potato starch to the marinated chicken and mix lightly, then add about 1 more tablespoon as needed to adjust. Aim for a coating where the marinade and starch have blended together. 7
If the skin is long and dangling, tuck it in, then lower the pieces into 170°C oil starting from the far side. Keep the heat at medium. 8
Fry over medium heat throughout, stirring occasionally. The bubbles are a sign that excess moisture is escaping from the chicken. The pieces will start to feel crisp to the touch. 9
Fry for 5 to 6 minutes and remove once they turn an appetizing color. There is no need to double-fry. 10
Drain the oil while the chicken is still hot. Serve with plenty of tomato and lettuce. 1 Step 1 Place the chicken thigh skin side down and feel for any hard cartilage, then slice it off. Lift the knife and move it in a pressing and pulling motion. 2 Step 2 Since the fibers run lengthwise, place the chicken skin side down and cut it lengthwise into 4 equal pieces. Cut with the coating and frying expansion in mind. 3 Step 3 Cut each of the 4 pieces into 3 to 4 more pieces depending on size to make bite-sized portions, and place them in a bowl. Cut any large pieces of skin in half. 4 Step 4 Add 1 teaspoon each of shiro-dashi and mentsuyu and 1 tablespoon of mayonnaise to the bowl and coat the chicken evenly. Add a small amount of ginger or garlic to taste. Chicken thigh 300g Shiro-dashi 1 teaspoon Mentsuyu 1 teaspoon Mayonnaise 1 tablespoon Ginger to taste Garlic to taste 5 Step 5 Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, ideally 6 to 8 hours. Marinating at night and frying in the morning is best. Chicken thigh 300g Shiro-dashi 1 teaspoon Mentsuyu 1 teaspoon Mayonnaise 1 tablespoon 6 Step 6 Add 2 tablespoons of potato starch to the marinated chicken and mix lightly, then add about 1 more tablespoon as needed to adjust. Aim for a coating where the marinade and starch have blended together. Chicken thigh 300g Potato starch 3 tablespoons 7 Step 7 If the skin is long and dangling, tuck it in, then lower the pieces into 170°C oil starting from the far side. Keep the heat at medium. Chicken thigh 300g Potato starch 3 tablespoons Frying oil to taste 8 Step 8 Fry over medium heat throughout, stirring occasionally. The bubbles are a sign that excess moisture is escaping from the chicken. The pieces will start to feel crisp to the touch. Chicken thigh 300g Frying oil to taste 9 Step 9 Fry for 5 to 6 minutes and remove once they turn an appetizing color. There is no need to double-fry. Chicken thigh 300g Frying oil to taste 10 Step 10 Drain the oil while the chicken is still hot. Serve with plenty of tomato and lettuce. Chicken thigh 300g Tomato to taste Lettuce to taste +10s +30s +1m +5m
-10s -30s -1m Clear
Japanese Fried Chicken Karaage with Shiro-Dashi, Mentsuyu, and Mayonnaise — cook along with the video