嫩滑多汁的雞腿肉浸泡在濃郁、甜鹹兼備的醬汁中——這道菜風味十足，非常適合食慾旺盛的人！搭配生菜、美乃滋和一杯冰啤酒簡直絕配，所以一定要多備一些！
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20 分鐘
Oneko
個人資料
食材
份量 2
原始食譜（1倍）可製作 2 份
調整食譜份量時，部分食材的比例可能需要微調。請根據實際情況調整，並按口味進行調味。
- 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)
步驟
- 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.
食譜ID
181
小提示與備注
The sugar and vinegar used in the marinade help the flavor soak in and keep the meat tender.
This is a moist and tender dish rather than a crispy one, as the sauce is absorbed into the coating.
Start by breading the chicken with a coating of all-purpose flour, which helps lock in juiciness. Then finish with potato starch to create a crisp exterior without stickiness.
Fry the chicken in plenty of oil, enough for the meat to float. This keeps the meat juicy and prevents uneven cooking or oil splatter, making for smoother cooking and cleanup.
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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."