Shio Koji Karaage

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 55 minutes

材料

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)

手順

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.

栄養

• カロリー: 439 kcal
• 脂肪総量: 33 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 23 g
• トランス脂肪: 1 g
• コレステロール: 111 mg
• ナトリウム: 508 mg
• 炭水化物総量: 14 g
• 食物繊維: 1 g
• 糖質総量: 3 g
• タンパク質: 20 g