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Karaage Brined for 24 Hours
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1
Prep the chicken thigh. Remove any sinew, and feel the center with your fingers to check that no bone remains.
Chicken thigh 1 piece
3:51
~3 min
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Ingredients
1
Prep the chicken thigh. Remove any sinew, and feel the center with your fingers to check that no bone remains.
Chicken thigh 1 piece
3:51
~3 min
2
Cut the chicken thigh into 3 to 4 equal pieces. Depending on the size of the meat you bought, 3 or 4 pieces is about right.
4:13
~2 min
3
Make the brine. Measure out 10g of salt for every 400cc of water and add it in. Aim for a salt concentration just under 3%.
5:13
~2 min
4
Next add 10g of sugar (the same amount as the salt) and stir well until the salt and sugar are completely dissolved.
5:29
~2 min
5
Add the green part of the long onion to the dissolved brine. Remove any parts that have discolored. It removes odor and adds a subtle aroma.
6:07
~1 min
6
Put the cut chicken into the brine. Two hours is effective, but soaking overnight (24 hours) gives a better result.
6:35
~1440 min
7
Lift the brined chicken out. It has absorbed plenty of moisture and become plump, so lightly pat the surface dry.
7:34
~3 min
8
Add 1 teaspoon of sake and 1 teaspoon of soy sauce to the patted-dry chicken and massage it in lightly, then add about 2 teaspoons of potato starch and work it through until the mixture turns thick and glossy.
7:55
~3 min
9
Coat the whole surface evenly with potato starch. Where white powder is still showing, blend it in with wet fingers or a spray bottle so the starch mixes with the moisture and turns moist. This is the biggest key to a crisp fry.
9:05
~5 min
10
Heat the frying oil to a medium temperature of about 160°C.
11:02
~5 min
11
Put the chicken into the 160°C oil, fry for 3 minutes, and take it out.
12:50
~3 min
12
Rest it for the same amount of time it was fried (3 minutes), letting the residual heat slowly cook the inside.
14:03
~3 min
13
Raise the oil to a high temperature of 180°C and fry for 1.5 to 2 minutes. Take it out once the coating turns golden brown. Frying at high heat also drains off excess oil and crisps the surface.
14:32
~2 min
14
Arrange on a plate and serve. It's delicious as is, but adding the mixed spice (legendary salt) brings acidity that lightens the richness.
15:29
~2 min
1
Step 1
Prep the chicken thigh. Remove any sinew, and feel the center with your fingers to check that no bone remains.
Chicken thigh
1 piece
2
Step 2
Cut the chicken thigh into 3 to 4 equal pieces. Depending on the size of the meat you bought, 3 or 4 pieces is about right.
Chicken thigh
1 piece
3
Step 3
Make the brine. Measure out 10g of salt for every 400cc of water and add it in. Aim for a salt concentration just under 3%.
Water
400cc
Salt
10g
4
Step 4
Next add 10g of sugar (the same amount as the salt) and stir well until the salt and sugar are completely dissolved.
Water
400cc
Sugar
10g
5
Step 5
Add the green part of the long onion to the dissolved brine. Remove any parts that have discolored. It removes odor and adds a subtle aroma.
Green part of long onion
to taste
6
Step 6
Put the cut chicken into the brine. Two hours is effective, but soaking overnight (24 hours) gives a better result.
Chicken thigh
1 piece
Water
400cc
Salt
10g
Sugar
10g
Green part of long onion
to taste
7
Step 7
Lift the brined chicken out. It has absorbed plenty of moisture and become plump, so lightly pat the surface dry.
Chicken thigh
1 piece
8
Step 8
Add 1 teaspoon of sake and 1 teaspoon of soy sauce to the patted-dry chicken and massage it in lightly, then add about 2 teaspoons of potato starch and work it through until the mixture turns thick and glossy.
Chicken thigh
1 piece
Sake
1 teaspoon
Soy sauce
1 teaspoon
Potato starch
to taste
9
Step 9
Coat the whole surface evenly with potato starch. Where white powder is still showing, blend it in with wet fingers or a spray bottle so the starch mixes with the moisture and turns moist. This is the biggest key to a crisp fry.
Chicken thigh
1 piece
Potato starch
to taste
10
Step 10
Heat the frying oil to a medium temperature of about 160°C.
Frying oil
to taste
11
Step 11
Put the chicken into the 160°C oil, fry for 3 minutes, and take it out.
Chicken thigh
1 piece
Potato starch
to taste
Frying oil
to taste
12
Step 12
Rest it for the same amount of time it was fried (3 minutes), letting the residual heat slowly cook the inside.
Chicken thigh
1 piece
13
Step 13
Raise the oil to a high temperature of 180°C and fry for 1.5 to 2 minutes. Take it out once the coating turns golden brown. Frying at high heat also drains off excess oil and crisps the surface.
Chicken thigh
1 piece
Potato starch
to taste
Frying oil
to taste
14
Step 14
Arrange on a plate and serve. It's delicious as is, but adding the mixed spice (legendary salt) brings acidity that lightens the richness.
Mixed spice (legendary salt)
as desired
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Karaage Brined for 24 Hours — cook along with the video