Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Spread out the chicken thighs and remove any sticking tendons, yellowish excess fat, and unnecessary skin. 【Here's a tip!】 Removing the tendons cleanly makes the chicken easier to bite. Removing excess fat prevents a gamey smell.
- Separate the chicken thighs into thigh and drumette portions, then cut them into bite-sized pieces with the skin side down.
- Place the cut chicken pieces in a bowl.
- Add 2 tsp of sugar to the bowl and rub it into the chicken pieces with your fingertips. 【Here's a tip!】 Rubbing in sugar first adds sweetness and richness, making it easier for the flavor to penetrate the meat.
- Next, add 2 tbsp of cooking sake and rub it in. 【Here's a tip!】 Cooking sake tenderizes the meat and adds depth to the flavor.
- Grate 10g of ginger and add it.
- Add 1.5 tbsp of soy sauce and 1 tsp of sesame oil, then mix well.
- Cover the bowl tightly with plastic wrap and marinate in the refrigerator for 1 hour (or 30 minutes if you're short on time).
- Add 3 tbsp of potato starch to the marinated chicken, and coat thoroughly while the sauce is still on, until no dry powder remains. 【Here's a tip!】 By using the moisture from the sauce, the potato starch also absorbs the flavor, resulting in a fragrant finish.
- Heat frying oil to taste in a deep frying pan to 160℃ (320℉).
- Once the oil reaches 160℃ (320℉), carefully place the chicken pieces in the oil, spreading out the skin. If you can't fry it all at once, divide it into two batches. 【Here's a tip!】 Spreading out the skin while frying makes it extra crispy.
- After adding the chicken, gently separate the pieces so they don't stick to the bottom, and fry until lightly colored all over. Then, remove to a baking rack and let it rest in the air for 3-5 minutes. 【Here's a tip!】 Letting it rest in the air after the first fry makes it even crispier.
- Fry the remaining chicken pieces in the same way at 160℃ (320℉) and remove to a baking rack. If any fried bits appear in the oil, remove them with a sieve or mesh.
- Increase the oil temperature until fine bubbles vigorously rise when you insert chopsticks (high heat).
- Return the first batch of chicken to the hot oil and fry until golden brown and crispy, then remove. 【Here's a tip!】 Be careful as the oil can splatter easily during the second fry.
- Double-fry the remaining chicken in the same way, remove, drain the oil, and it's done.
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
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5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
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冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
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。
