Steps

1. Cut the 350g chicken thighs into approximately 10 equal pieces and place them in a bowl.
   🕒 04:04
2. For the 350g chicken breasts, first make a cut down the center, then slice them thinly against the grain. Place them in a bowl.【Tip!】 Slicing chicken breasts thinly against the grain will result in a tender texture.
   🕒 04:50
3. Add Hanamaruki Liquid Shio Koji 2.5 tbsp, sake 1 tbsp, potato starch 1.5 tsp, and bonito powder 2g to the bowl with the chicken, and mix well, massaging it into the chicken.
   🕒 06:13
4. Marinate for about 10-15 minutes. 【Tip!】 To highlight the umami and aroma of the liquid shio koji, garlic and ginger are intentionally not added.
   🕒 08:19
5. Slice 1 cucumber thinly on the diagonal.
   🕒 08:55
6. Add liquid shio koji 1 tbsp and sliced chili peppers to taste to the thinly sliced cucumber and massage.
   🕒 09:23
7. Marinate for 30 minutes to 1 hour.
   🕒 09:53
8. Place liquid shio koji 2 tsp, dried wakame to taste, and chicken stock 0.5 tsp in a bowl.
   🕒 10:08
9. Pour in hot water. 【Tip!】 Adding liquid shio koji adds depth to the soup's umami.
   🕒 10:32
10. Add about 1cm of salad oil to the bottom of a pot and heat over medium heat.
    🕒 11:33
11. Coat the marinated chicken thighs with potato starch to taste. For the skin side, stretch it slightly and apply more potato starch.
    🕒 12:08
12. Dip the potato-starch-coated chicken thighs in sake to taste and add them to oil heated to about 170℃.
    🕒 13:11
13. Flip them over as they fry, being careful not to overcook. 【Tip!】 Dipping in sake before frying helps retain moisture, prevents the batter from absorbing too much oil, making it healthier. The batter also stays crispy even when cold.
    🕒 19:52
14. Once the chicken thighs turn golden brown, remove them from the oil and drain excess oil on paper towels.
    🕒 20:28
15. Similarly, coat the marinated chicken breasts with potato starch to taste, dip in sake to taste, and add to the oil.
    🕒 17:52
16. Since chicken breasts are thinly sliced, the trick is to cook them quickly for a short time. You can fry them in two batches.
    🕒 18:23
17. Once the chicken breasts turn golden brown, remove them from the oil and drain excess oil on paper towels. 【Tip!】 Chicken breasts can become tough if overcooked, so fry them quickly.
    🕒 20:52
18. Arrange the freshly fried karaage on a plate and garnish with lemon wedges to taste.
    🕒 22:36
19. Sprinkle with salt to taste, if desired.
    🕒 22:41
20. For a flavor change, serving with sansho pepper or yuzu kosho is also delicious.
    🕒 24:12