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Ponzu Karaage (Japanese Fried Chicken)
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Trim off any excess tough parts from the chicken thigh (1 piece, about 310g). The skin can be left on (remove it if you prefer).
Chicken thigh 1 piece (about 310g)
0:21
~2 min
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Ingredients
1
Trim off any excess tough parts from the chicken thigh (1 piece, about 310g). The skin can be left on (remove it if you prefer).
Chicken thigh 1 piece (about 310g)
0:21
~2 min
2
Cut the chicken thigh into large, bite-sized pieces and place them in a bowl.
1:07
~3 min
3
Peel the garlic and grate about half a clove into the bowl, adjusting to the amount of chicken. Be careful not to add too much.
1:39
~1 min
4
Grate in the ginger with the skin on, then season lightly with salt and pepper.
2:15
~1 min
5
Add 1 to 1 1/2 tablespoons of ponzu (Ajipon) for 300g of chicken. This adds a good balance of savoriness and tang.
2:50
~1 min
6
Add slightly less than 1/2 tablespoon of honey. Sugar can be substituted if you don't have honey.
3:13
~1 min
7
Put on plastic gloves (loop a rubber band around your wrist and hook it over your thumb to keep them from slipping) and massage the chicken firmly, pounding it so the flavor soaks in.
3:33
~3 min
8
Once the seasonings are worked in, add 1 egg and 4 tablespoons of potato starch, then massage again to coat everything evenly.
4:22
~2 min
9
Heat the frying oil to 170°C and add the chicken. Once you start adding it, raise the heat and adjust so the oil temperature stays steady.
5:22
~2 min
10
Fry for about 3 minutes. Don't move the pieces much until the outside sets; once it starts to firm up, you can move them a little.
6:21
~3 min
11
After 3 minutes, remove the chicken and let it rest for about 1 minute. Then fry it again at a slightly higher temperature to crisp up the outside (double-frying).
8:47
~3 min
12
Arrange on a plate and serve with lemon, mayonnaise, and lettuce as desired.
10:23
~1 min
1
Step 1
Trim off any excess tough parts from the chicken thigh (1 piece, about 310g). The skin can be left on (remove it if you prefer).
Chicken thigh
1 piece (about 310g)
2
Step 2
Cut the chicken thigh into large, bite-sized pieces and place them in a bowl.
Chicken thigh
1 piece (about 310g)
3
Step 3
Peel the garlic and grate about half a clove into the bowl, adjusting to the amount of chicken. Be careful not to add too much.
Garlic
1/2 clove
4
Step 4
Grate in the ginger with the skin on, then season lightly with salt and pepper.
Ginger
To taste
Salt and pepper
A pinch
5
Step 5
Add 1 to 1 1/2 tablespoons of ponzu (Ajipon) for 300g of chicken. This adds a good balance of savoriness and tang.
Ponzu (Ajipon)
1 to 1 1/2 tablespoons
6
Step 6
Add slightly less than 1/2 tablespoon of honey. Sugar can be substituted if you don't have honey.
Honey
Slightly less than 1/2 tablespoon
7
Step 7
Put on plastic gloves (loop a rubber band around your wrist and hook it over your thumb to keep them from slipping) and massage the chicken firmly, pounding it so the flavor soaks in.
Chicken thigh
1 piece (about 310g)
Garlic
1/2 clove
Ginger
To taste
Salt and pepper
A pinch
Ponzu (Ajipon)
1 to 1 1/2 tablespoons
Honey
Slightly less than 1/2 tablespoon
8
Step 8
Once the seasonings are worked in, add 1 egg and 4 tablespoons of potato starch, then massage again to coat everything evenly.
Egg
1 piece
Potato starch
4 tablespoons
9
Step 9
Heat the frying oil to 170°C and add the chicken. Once you start adding it, raise the heat and adjust so the oil temperature stays steady.
Chicken thigh
1 piece (about 310g)
Frying oil
To taste
11
Step 11
After 3 minutes, remove the chicken and let it rest for about 1 minute. Then fry it again at a slightly higher temperature to crisp up the outside (double-frying).
Frying oil
To taste
12
Step 12
Arrange on a plate and serve with lemon, mayonnaise, and lettuce as desired.
Lemon
As desired
Mayonnaise
As desired
Lettuce
As desired
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Ponzu Karaage (Japanese Fried Chicken) — cook along with the video