Japanese Cookbook
Shio Koji Karaage
4 servings
porzioni10 minutes
tempo di preparazione55 minutes
tempo totaleIngredienti
1 lb boneless, skin-on chicken thighs (cut into 1-inch pieces)
4 Tbsp shio koji (I used Hikari Miso Shio Koji)
1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob) 1 2.5
1 tsp garlic (grated)
1 tsp soy sauce
½ cup potato starch or cornstarch
3 cups neutral oil
lemon wedges (to serve)
Istruzioni
Combine the 1-inch pieces of 1 lb boneless, skin-on chicken thighs with 4 Tbsp shio koji, 1 tsp ginger (grated, with juice), 1 tsp garlic (crushed), and 1 tsp soy sauce in a bowl or large plastic bag. Marinate for at least 30 minutes (or overnight).
Heat up a pot of 3 cups neutral oil for deep-frying. The ideal temperature is about 320–335ºF (160–170ºC).
When the oil is almost ready, add ½ cup potato starch or cornstarch to the bowl or plastic bag with the chicken. Mix and coat the chicken with the starch.
Gently drop each piece of chicken into the pot of hot oil and deep-fry until golden brown.
To Serve
When it’s done, transfer the chicken onto a plate lined with paper towels. Continue with a new batch to deep-fry. Serve immediately with lemon wedges.
Nutrizione
Dimensione della Porzione
-
Calorie
439 kcal
Grassi Totali
33 g
Grassi Saturi
7 g
Grassi Insaturi
23 g
Grassi Trans
1 g
Colesterolo
111 mg
Sodio
508 mg
Carboidrati Totali
14 g
Fibra Alimentare
1 g
Zuccheri Totali
3 g
Proteine
20 g
4 servings
porzioni10 minutes
tempo di preparazione55 minutes
tempo totale