Japanese Cookbook
Shio Koji Karaage
4 servings
분량10 minutes
활동 시간55 minutes
총 시간재료
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)
방향
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.
영양 정보
1회 제공량
-
칼로리
439 kcal
지방 전체
33 g
포화 지방
7 g
불포화 지방
23 g
트랜스 지방
1 g
콜레스테롤
111 mg
나트륨
508 mg
탄수화물 전체
14 g
식이섬유
1 g
총 당류
3 g
단백질
20 g
4 servings
분량10 minutes
활동 시간55 minutes
총 시간