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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).
Ingredients for this step
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
大さじ3（＋1）
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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