Tori Karaage: Crispy Japanese Fried Chicken

Von Tasty · 45 Min.

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Zubereitung

1. Cut the chicken thighs into 1½–2-inch pieces: cut lengthwise first, then into 4 or 6 pieces depending on size. Put in a bowl and season with a heavy pinch of kosher salt.
2. Add soy sauce, mirin, grated ginger, the scallion whites and grated garlic to the chicken and mix well. Cover and marinate in the fridge for 30 minutes to 1 hour.
3. When ready to cook, pour oil into a wide pot or skillet to a depth of 2 inches. Heat over medium heat until the oil reads 325°F (165°C) on a thermometer.
4. Mix the flour and potato starch with a heavy pinch of salt. Coat each marinated piece in the mixture, shaking off the excess.
5. Fry a few pieces at a time without crowding the pan, for 3–4 minutes per batch, until pale brown. Drain on a wire rack or paper towel-lined plate. Keep the oil steady at 325°F (165°C) for the whole batch.
6. Once all the chicken is cooked, raise the oil to 350°F (175°C) over medium heat.
7. Return the chicken in batches and fry about 90 seconds per batch, until golden brown and the internal temperature reaches 165°F (74°C). Drain on a clean wire rack or paper towel-lined plate.
8. Rest the chicken for 5 minutes, sprinkle with the scallion greens and serve.

Zusammengefasst aus dem Video von Tasty. Schau es dir für die Details an.

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