Shio Koji Karaage

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 55 minutes

食材

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)

步驟

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.

營養

• 卡路里: 439 kcal
• 總脂肪: 33 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 23 g
• 反式脂肪: 1 g
• 膽固醇: 111 mg
• 鈉: 508 mg
• 總碳水化合物: 14 g
• 膳食纖維: 1 g
• 總糖: 3 g
• 蛋白質: 20 g