Malambot at makatas na mga hita ng manok na binabad sa isang matapang, matamis at maalat na sarsa—ang putaheng ito ay puno ng lasa para sa mga may malaking gana sa pagkain! Napakagaling nitong kasama ang litsugas, mayonesa, at malamig na beer, kaya siguraduhing marami kang naihanda!
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Madali ★★★☆☆
Mabilis ★★★☆☆
Matipid ★★★☆☆
Lasa ★★★★★
Perpekto sa Beer ★★★★★
Perpekto sa Kanin ★★★★★
Masarap sa Burger ★★★★★
Masarap Kahit Malamig ★★★★★
Calories ★★★★★‼︎
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20 minuto
Oneko
PROFILE
MGA SANGKAP
PARA SA 2
Ang orihinal na recipe (1X) ay para sa 2 na servings
Kapag binago ang dami ng recipe, maaaring kailanganin ng kaunting pagsasaayos ang ratio ng ilang sangkap. Ayusin kung kinakailangan at tikman ang lasa.
- 12 oz boneless, skin-on chicken thighs
- 2 tbsp. all-purpose flour
- 5 tbsp. potato starch
- vegetable oil, for deep frying
- A2 tsp. sugar
- A2 tsp. chicken bouillon powder
- A1 tsp. vinegar
- A1 tsp. soy sauce
- A1 tsp. grated ginger
- A1 tsp. grated garlic (or paste)
- B1 tbsp. sake
- B1 tbsp. mirin
- B1 1/2 tbsp. soy sauce
- B1 tbsp. sugar
- B1 tbsp. sesame oil
- Ctoasted white sesame seeds, to taste (Plating)
- Ccoarsely ground black pepper, to taste (Plating)
- C½ of a head of lettuce (Plating)
- Cmayonnaise, to taste (Plating)
MGA DIREKSYON
- 1
Cut the chicken thighs into large bite-sized pieces.
- 2
In a resealable bag, combine the chicken and ingredients from A. Massage gently and marinate for 10–20 minutes.
- 3
While the chicken marinates, combine ingredients from B in a microwave-safe bowl. Microwave at 500W for 1 minute, stir to dissolve the sugar, then add sesame oil.
- 4
Add the flour to the chicken in the bag. Seal with air inside and shake until the chicken is evenly coated. Spread half of the potato starch in a tray, place the floured chicken pieces on top (spread them out), and sift the remaining potato starch over them. Pat with your hands to coat evenly.
- 5
Heat frying oil to 350°F (180°C). Start frying the thicker pieces first, letting them float freely in the oil. When the bubbling becomes fine and the sound sharpens, remove them from the oil. (Thin pieces: fry for 2 ½ –3 minutes) (Thick pieces: fry for 3–3 ½ minutes)
- 6
Place the fried chicken into a large bowl. Pour the sauce from step 3 over and toss to coat.
- 7
Once the sauce is absorbed and the chicken is glossy, sprinkle the chicken with sesame seeds and black pepper (C) to taste. Serve on a bed of lettuce with a generous squeeze of mayonnaise.
Recipe ID
181
Mga Tips at Tala
Ang asukal at suka na ginagamit sa marinade ay tumutulong na makapasok ang lasa at pinapanatiling malambot ang karne.
Ito ay isang ma촉촉 at malambot na putahe kaysa sa malutong, dahil ang sarsa ay nasisipsip sa coating.
Magsimula sa pamamagitan ng paglalagay ng all-purpose flour sa manok, na tumutulong na mapanatili ang katas. Pagkatapos ay tapusin ng potato starch upang lumikha ng malutong na labas nang walang kalagkitan.
Prituhan ang manok sa maraming langis, sapat para lumutang ang karne. Pinapanatili nitong makatas ang karne at pinipigilan ang hindi pantay na pagluluto o pagsabog ng langis, na nagpapadali ng pagluluto at paglilinis.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."