Ingredients
Main Ingredients (4 servings)
Seasonings
Steps
- Remove excess fat from 4 chicken thighs (approx. 1.2kg) and cut each piece into 4 portions by chopping.
- Make light cuts in larger pieces of chicken to ensure even cooking and flavor penetration.
- In a bowl, combine 4 tbsp soy sauce, 4 tbsp sake, 2 tbsp mirin, 1 tbsp generous amount of garlic, ginger (half the amount of garlic), 1 tbsp Somin Shantang, pinch of salt and pepper, pinch of MSG(Ajinomoto), and 1 tbsp sesame oil. Mix well.
- Thoroughly rub the chicken with the mixed seasonings.
- Crack 3 eggs into the bowl with the chicken and mix.
- Next, add 5-6 tbsp all-purpose flour and 5-6 tbsp potato starch, and knead everything well until the flour is no longer visible. [This is the key!] By soaking the chicken in the coating, you save the step of dusting with flour right before frying, and the coating itself becomes flavorful.
- Seal the bowl containing the chicken tightly with plastic wrap to prevent air exposure, and let it marinate in the refrigerator for about 1 day. It can also be frozen.
- Remove the marinated chicken from the refrigerator and let it return to room temperature as much as possible before frying. Heat the oil to 170℃.
- Add the chicken pieces to the 170℃ oil 4 pieces at a time and fry for 4 minutes. Maintain medium heat while frying. [This is the key!] The coating adheres well, so the oil does not get dirty easily.
- After 4 minutes, temporarily remove the fried chicken from the oil to allow it to cook through with residual heat. A light fry color is fine.
- Fry the remaining chicken pieces once in the same way.
- After frying all the chicken pieces once, increase the oil temperature to about 180℃.
- Double-fry the chicken pieces in the 180℃ oil for several tens of seconds. Briefly lift them out of the oil during frying to expose them to air and dry the surface to make them crispy.
- Double-fry all the remaining chicken pieces to complete the dish.
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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
15–55℃(常温〜熱燗) Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
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。





