Back COOKING MODE
Umami Salt Karaage Loop 1
Cut the chicken thigh in half, then cut each half into 3, for 6 large pieces in total. Use the sharpest knife in your kitchen so the skin does not come off as you cut. Chicken thigh 350-400g
1
Cut the chicken thigh in half, then cut each half into 3, for 6 large pieces in total. Use the sharpest knife in your kitchen so the skin does not come off as you cut. Chicken thigh 350-400g
2
Put the cut chicken thigh in a bowl and add the chicken bouillon powder and sugar. The sugar mellows the saltiness and holds in the juices while frying through its water-retaining action. 3
Next add the salt. Over a short time salt draws out water, but marinating for a long time loosens the fibers, and the meat absorbs moisture into those gaps for water retention. 4
Add 8 shakes of MSG. The glutamate from the MSG joins the inosinate in the chicken and the chicken bouillon powder, creating a synergy of umami. 5
Grate in the garlic and massage well so all the seasonings work into the chicken. Take care, as massaging too forcefully will make the skin come off. 6
Once it is well massaged, add the sesame oil and massage it in so the oil coats the whole surface of the chicken. This prevents the juices from escaping and removes any off-odors for a richly flavored result. 7
Cover with plastic wrap pressed against the chicken and marinate in the refrigerator for 1 to 2 hours. Take it out of the refrigerator 30 minutes before frying to bring it back to room temperature. 8
Put the vegetable oil in a pot and heat it to around 170°C. When you put cooking chopsticks into the oil, a steady stream of fine bubbles rising along the whole length of the chopsticks is the sign of 170°C. 9
Coat the chicken evenly all over with potato starch, then shape each piece by wrapping the meat up in the chicken skin. Wrapping it in the skin seals the moisture and juices inside the meat. 10
Put the pieces into the 170°C oil seam side down. Touching them right away will make the coating come off or the shape collapse, so leave them alone for about 1 and a half minutes. 11
After about 2 minutes, turn them over and fry them evenly all over at a medium temperature of 160-170°C. When the whole coating is a light golden brown, drain off the oil. 12
Arrange on a plate, serve with lemon, squeeze plenty over, and it is done. 1 Step 1 Cut the chicken thigh in half, then cut each half into 3, for 6 large pieces in total. Use the sharpest knife in your kitchen so the skin does not come off as you cut. 2 Step 2 Put the cut chicken thigh in a bowl and add the chicken bouillon powder and sugar. The sugar mellows the saltiness and holds in the juices while frying through its water-retaining action. Chicken thigh 350-400g Chicken bouillon powder to taste Sugar to taste 3 Step 3 Next add the salt. Over a short time salt draws out water, but marinating for a long time loosens the fibers, and the meat absorbs moisture into those gaps for water retention. 4 Step 4 Add 8 shakes of MSG. The glutamate from the MSG joins the inosinate in the chicken and the chicken bouillon powder, creating a synergy of umami. MSG (Aji-no-moto) 8 shakes 5 Step 5 Grate in the garlic and massage well so all the seasonings work into the chicken. Take care, as massaging too forcefully will make the skin come off. 6 Step 6 Once it is well massaged, add the sesame oil and massage it in so the oil coats the whole surface of the chicken. This prevents the juices from escaping and removes any off-odors for a richly flavored result. 7 Step 7 Cover with plastic wrap pressed against the chicken and marinate in the refrigerator for 1 to 2 hours. Take it out of the refrigerator 30 minutes before frying to bring it back to room temperature. 8 Step 8 Put the vegetable oil in a pot and heat it to around 170°C. When you put cooking chopsticks into the oil, a steady stream of fine bubbles rising along the whole length of the chopsticks is the sign of 170°C. 9 Step 9 Coat the chicken evenly all over with potato starch, then shape each piece by wrapping the meat up in the chicken skin. Wrapping it in the skin seals the moisture and juices inside the meat. Chicken thigh 350-400g Potato starch to taste 10 Step 10 Put the pieces into the 170°C oil seam side down. Touching them right away will make the coating come off or the shape collapse, so leave them alone for about 1 and a half minutes. 11 Step 11 After about 2 minutes, turn them over and fry them evenly all over at a medium temperature of 160-170°C. When the whole coating is a light golden brown, drain off the oil. 12 Step 12 Arrange on a plate, serve with lemon, squeeze plenty over, and it is done. +10s +30s +1m +5m
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