Chef Ryuji presents his specialty-level "Secret Spice Salt Karaage." The umami of Ajishio, combined with the exquisite aroma of Sichuan pepper and black pepper, creates an addictive dish with a crispy coating and juicy chicken. Easy to make without marinating, it's a dish you'll be proud to serve.
Ingredients
Main Ingredients (2 servings)
- Chicken thighs 320g
- Garlic 1 clove
- Ginger 5g
- Potato starch to taste
Seasonings
- [A] Ajishio 1/2 tsp
- [A] Sugar 1/2 tsp
- [A] Sake 1 and 1/2 tbsp
- [A] Potato starch 2 tsp
- [B] Ajishio 1/2 tsp
- [B] Sichuan pepper 1/3 tsp
- [B] Black pepper (fine grind) 1/3 tsp
Steps
- Prepare 320g chicken thighs, removing any sinews, along with 5g ginger and 1 clove garlic.
- Cut the chicken in half, then further cut into approximately 8-9 pieces.
- Place the cut chicken into a bowl. Add Ajishio 1/2 tsp, grated garlic 1 clove (5g), grated ginger 5g, sugar 1/2 tsp, sake 1 and 1/2 tbsp, and potato starch 2 tsp, then mix well by hand. [Pro Tip!] Mixing in the potato starch first creates a thicker coating, allowing the spices to adhere better. Kneading also shortens the marinating time, making it almost unnecessary before frying.
- In a separate bowl, add black pepper (fine grind) 1/3 tsp, Sichuan pepper 1/3 tsp, and Ajishio 1/2 tsp, then mix well to create the "Secret Spice Salt." [Pro Tip!] Combining Sichuan pepper and black pepper adds a fragrant aroma, creating an exotic spice salt. Using fine grind black pepper ensures the particles match those of the Ajishio, creating a uniform blend.
- Pour about 1cm of salad oil (to taste) into a frying pan and heat over medium heat.
- Thoroughly coat the marinated chicken with an additional layer of potato starch (to taste), ensuring it spreads evenly. [Pro Tip!] Be careful when coating to prevent the skin from shrinking or curling, which helps achieve a crispy fry. Since potato starch was included in the marinade, the coating adheres exceptionally well.
- Place the potato starch-coated chicken into the heated oil and pan-fry over medium heat. Using a smaller frying pan helps save oil while ensuring the chicken is submerged halfway. [Pro Tip!] Pan-frying while exposing the chicken to air helps achieve a crispy finish.
- Continue frying, occasionally moving the chicken, until a nice golden-brown color develops all over.
- Once a deep golden-brown color is achieved, remove the chicken from the oil and drain any excess oil.
- Plate the freshly fried karaage.
- Sprinkle the prepared "Secret Spice Salt" to taste, as desired.
- Serve with lemon, if desired.
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