Ega-Chiki (Ultimate Fried Chicken)
ID: 45235df3...
The ultimate fried chicken created for comedian Egashira 2:50, featuring a crispy exterior and juicy, tender interior. The dual use of grated garlic and garlic powder brings out a powerful umami, while massaging the chicken with 'Double Half' oil as a base allows it to fry perfectly even with a small amount of oil.
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🍳 Cooking Flow
Pound the chicken thighs flat using a bottle or similar tool, then cut into bite-sized pieces. → Add grated garlic, grated ginger, soy sauce, various spices, a small amount of cake flour, Double Half oil, and salt; massage well and marinate for 15 minutes. → Coat both sides of the chicken lightly and evenly with cake flour. → Heat about 1cm of oil in a frying pan and deep-fry the chicken over medium heat until golden brown and crispy on both sides. → Drain the oil and serve wrapped in parchment paper for easy handling.
Cooking Steps
Brief Cooking Order
Pound the chicken thighs flat using a bottle or similar tool, then cut into bite-sized pieces. → Add grated garlic, grated ginger, soy sauce, various spices, a small amount of cake flour, Double Half oil, and salt; massage well and marinate for 15 minutes. → Coat both sides of the chicken lightly and evenly with cake flour. → Heat about 1cm of oil in a frying pan and deep-fry the chicken over medium heat until golden brown and crispy on both sides. → Drain the oil and serve wrapped in parchment paper for easy handling.
Introduction
The ultimate fried chicken created for comedian Egashira 2:50, featuring a crispy exterior and juicy, tender interior. The dual use of grated garlic and garlic powder brings out a powerful umami, while massaging the chicken with 'Double Half' oil as a base allows it to fry perfectly even with a small amount of oil.
Step 1
Cover the chicken thighs with plastic wrap and pound them using a flat surface, such as a whiskey bottle, to even out the thickness.
Step 2
Trim off the thinner parts (the 'leg' portion) of the thigh, and cut the remaining larger parts in half to create bite-sized pieces.
Step 3
Place the cut chicken in a bowl, then grate the peeled garlic and ginger directly into the bowl.
Step 4
Add the soy sauce (4 tsp), garlic powder (1/3 tsp), Ajinomoto (5 shakes), sugar (1/2 tsp), white pepper (4 shakes), cake flour (1 tsp), Double Half oil (1 tsp), and salt (1 pinch) in that order.
Step 5
Massage the chicken well by hand to ensure the seasoning is thoroughly absorbed. Let it rest for about 15 minutes.
Ingredients List
Important Notes
💡 Pounding the chicken flat ensures it cooks evenly, resulting in a soft texture similar to convenience store fried chicken.
🔥 Massaging a small amount of oil (Double Half) into the base significantly enhances the crispiness of the coating.
⚠️ For the flour coating, use a fine-textured cake flour and shake off any excess thoroughly; this is the key to a thin, crispy coating.
🍳 Since this is a frying pan method, you can effectively pan-fry with minimal oil.
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