Steps

1. Prepare 600g chicken thighs.
   🕒 01:11
2. Remove seeds from 50g ume (plums) and prepare the flesh.
   🕒 01:42
3. Cut each chicken thigh into about 6 equal pieces.
   🕒 03:09
4. Place the cut chicken thighs and the deseeded ume (plum) flesh in a bowl and massage.
   🕒 04:22
5. Add 4g salt (2/3 tsp) and 8 dashes Aji-no-moto (MSG), and massage well. 【Tip!】 Adjust according to the saltiness of the ume.
   🕒 05:20
6. Add 6g bonito flakes powder and massage thoroughly. 【Tip!】 Bonito and ume are an excellent match.
   🕒 05:51
7. Add 2 tbsp Mirin (Sweet Rice Wine) and 4 tsp potato starch for seasoning, then massage further. 【Tip!】 Coating with potato starch beforehand results in a crispy finish.
   🕒 06:10
8. Let the meat marinate for a short while. Meanwhile, prepare potato starch to taste for frying.
   🕒 06:43
9. Coat the marinated chicken with potato starch. Pour salad oil, enough to cover the bottom of the pot by about 1cm into a pot and heat over medium heat.
   🕒 07:00
10. Place the chicken into the oil heated over medium heat and deep-fry. 【Tip!】 Fry while slightly stretching the skin to ensure it cooks thoroughly and prevents a rubbery texture.
    🕒 07:22
11. Remove the fried karaage from the oil. Fry the remaining karaage in the same way.
    🕒 09:16
12. Plate the dish, sprinkle with a light amount of salt for finishing, and serve with ume (plum) flesh for serving.
    🕒 09:45