【200万回再生人気レシピ】ザックザクジュワ～！極旨！油淋鶏（ユーリンチー）の作り方

Ingredients

• 2 pieces Chicken Thigh (boneless, skin‑on) (about 300 g total, cut lengthwise in half)
• 2 tablespoons Soy Sauce (for marinate and sauce)
• 2 tablespoons Sake (Japanese rice wine) (for marinate)
• 1 teaspoon Fresh Ginger (grated, for marinate and sauce)
• 3 tablespoons All‑Purpose Flour (part of coating mixture)
• 3 tablespoons Potato Starch (gives light, airy texture to coating)
• 1 large Egg (beaten, for binding coating)
• 2 tablespoons Cold Water (mixed with egg for a thin wash)
• 2 cups Vegetable Oil (for deep‑frying, use a neutral oil with high smoke point)
• 2 stalks Green Onion (Scallion) (cut into 2‑cm pieces for sauce)
• 1 tablespoon Mirin (adds subtle sweetness to sauce)
• 1 teaspoon Sesame Oil (for aroma in sauce)
• 2 leaves Shiso Leaf (optional, torn for garnish and fresh flavor)

Instructions

1. Trim and Score Chicken

   Place the chicken thighs on a cutting board, cut each thigh lengthwise in half, then make shallow diagonal cuts (about ¼‑inch deep) across the surface to help the marinade penetrate.

   Time: PT5M

2. Marinate

   In a zip‑lock bag combine soy sauce, sake, and grated ginger. Add the chicken pieces, seal the bag, and massage gently to coat. Refrigerate for 10 minutes.

   Time: PT10M

3. Prepare Green Onion Sauce

   While the chicken marinates, whisk together soy sauce, mirin, grated ginger, sliced green onion, and sesame oil in a small bowl. Microwave for 30 seconds, then set aside to let flavors meld.

   Time: PT5M

4. Make Coating and Egg Wash

   In one bowl combine the flour and potato starch. In a second bowl beat the egg with cold water until smooth.

   Time: PT3M

5. Coat the Chicken

   Remove chicken from the bag, pat lightly with paper towels. Dredge each piece in the flour‑starch mix, dip into the egg wash, then coat again with the flour‑starch, pressing gently to form a thick, uneven layer.

   Time: PT7M

6. Heat Oil

   Fill the deep‑fry pot with about 2 inches of oil and heat to 170 °C (340 °F). Use a thermometer to check.

   Time: PT5M

   Temperature: 170°C

7. First Fry (Set Coating)

   Gently lower the coated chicken pieces into the oil. Fry for about 2 minutes until the coating looks set but not yet golden. Remove and let rest on a wire rack for 1 minute.

   Time: PT2M

   Temperature: 170°C

8. Rest

   Allow the chicken to rest on the rack for 1 minute. This lets excess oil drip and the coating absorb a little moisture, creating a fluffy interior.

   Time: PT1M

9. Second Fry (Crisp)

   Increase oil temperature to 180 °C (350 °F). Fry the chicken again for 2‑3 minutes until the coating is golden‑brown and crisp. Remove and drain on paper towels.

   Time: PT3M

   Temperature: 180°C

10. Finish and Serve

    Transfer the hot karaage to a serving plate, drizzle the prepared green onion sauce over the top, and garnish with extra green onion pieces and optional shiso leaves.

    Time: PT1M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

28 g

Fat

28 g

Fiber

2 g