Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Cut 1 chicken thigh (approx. 300g) in half horizontally, then into bite-sized pieces. Thinly slice any thick parts, and cut thinner parts into chunks.
- Add [A] 2 tsp Soy Sauce, [A] 1/3 tsp Salt, and [A] 1 tbsp Cooking Sake (Rice Wine) to the cut chicken thigh and mix well to marinate.
- Generously coat the marinated chicken thigh with Tororinpa (Potato Starch) as needed and rub it in thoroughly. **(Key Tip!)** For the sauce to cling better, aim for a thicker coating. Granular potato starch adheres evenly and is easy to control the amount.
- After coating and rubbing, sprinkle another pinch of Tororinpa (Potato Starch) on the surface. **(Key Tip!)** This helps the karaage fry up extra crispy. The powder is less likely to scatter, keeping your kitchen cleaner.
- Check the temperature of the frying oil. When small bubbles rise around chopsticks inserted into the oil, it's at the right temperature (around 170-180°C).
- Add Vegetable Oil as needed to a frying pan, enough to half-submerge the chicken thigh pieces, and start frying.
- Don't worry if the karaage pieces stick together; fry them until they develop a nice color. They will naturally separate as they cook.
- Once one side is fried, flip them over.
- Continue frying until small bubbles form, and lift them slightly in between to expose them to air for extra crispiness. Drain the oil once fried.
- Make the grated ginger sauce. Combine [B] 100ml Dashi Broth, [B] 1 tbsp Soy Sauce, and [B] 1 tbsp Mirin (Sweet Rice Wine) in a pot and bring to a boil.
- Once simmering, turn off the heat temporarily. **(Key Tip!)** Turning off the heat helps preserve the ginger's aroma and prevents the granular potato starch from clumping.
- With the heat off, gradually add [B] approx. 1/2 tbsp Tororinpa (Potato Starch) and stir until dissolved. **(Key Tip!)** You can adjust to your desired thickness by eye.
- Once the potato starch is dissolved, reheat the mixture. Add [B] 1 grated ginger clove and simmer until thickened. **(Key Tip!)** Visually check the consistency while simmering and turn off the heat when it reaches your preferred thickness. It's perfect when it develops a glossy sheen.
- Arrange the fried karaage on a plate and top with Grated Daikon Radish as needed.
- Finally, generously pour the prepared grated ginger sauce over the top.
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妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
