Experience exquisite umami with just one seasoning! This 'Ultimate Umami Chicken' is made by cutting chicken thigh into bite-sized pieces, marinating them with konbu tea, coating with potato starch, and then pan-frying. With minimal ingredients and simple steps, you'll achieve a crispy exterior and juicy interior.
Ingredients
Main Ingredients (2 servings)
- Chicken Thigh 1 pc (300g)
- Potato Starch (to coat)
Seasonings
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Konbu Tea 1.5 tsp
- [A] Potato Starch 1 tsp
Steps
- Cut the chicken thigh (1 pc, 300g) into bite-sized pieces.
- Place the cut chicken in a bowl.
- Add 1 tbsp Cooking Sake (Rice Wine), 1.5 tsp Konbu Tea, and 1 tsp Potato Starch to the bowl, and massage the chicken well.
- Let it sit for about 10 minutes.
- Spread Potato Starch (for coating) on a plate or tray.
- Coat the chicken pieces evenly and generously with potato starch. This is the key! Coating thoroughly locks in the umami and creates a crispy texture.
- Heat about 3mm of oil in a frying pan over medium heat.
- Once the oil is hot, place the potato starch-coated chicken pieces skin-side down in the pan and cook over medium heat.
- Cook for about 3 minutes. Once the bottom is set and browned, flip the pieces.
- Cook the other side until it's also nicely browned.
- Once both sides are browned, remove the chicken from the pan and drain excess oil.
- Arrange the drained chicken on a plate. It's ready!
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