Spicy Sichuan Pepper Karaage (Japanese Fried Chicken)

Name: Spicy Sichuan Pepper Karaage (Japanese Fried Chicken)
Ingredients: 2 boneless, skin-on chicken thighs; 3 tablespoons white dashi (such as Yamaki Kappo Shiro Dashi) (45 ml); 1/3 teaspoon salt; 1/2 teaspoon ground Sichuan pepper (hua jiao); 1/4 teaspoon cayenne pepper; Generous amount fresh ginger, grated; Fresh garlic, grated, to taste; Black sesame seeds, optional; as needed Equal parts all-purpose flour and potato starch, mixed,

コムギ大好き @cook_40312885

I made this aromatic and spicy karaage by using white dashi as the base seasoning and adding spices.

About this recipe:
I was inspired by someone else's mixed spice recipe, and tried making it with the spices I had at home, just guessing the amounts. I can't find the original recipe anymore, so this time I measured the ingredients and wrote it down. It's spicy and popular with younger people.

I made this aromatic and spicy karaage by using white dashi as the base seasoning and adding spices.

コムギ大好き @cook_40312885

I made this aromatic and spicy karaage by using white dashi as the base seasoning and adding spices.

Saved

Ingredients

2boneless, skin-on chicken thighs
3 tablespoonswhite dashi (such as Yamaki Kappo Shiro Dashi) (45 ml)
1/3 teaspoonsalt
1/2 teaspoonground Sichuan pepper (hua jiao)
1/4 teaspooncayenne pepper
Generous amount fresh ginger, grated
Fresh garlic, grated, to taste
Black sesame seeds, optional
as neededEqual parts all-purpose flour and potato starch, mixed,

Saved

Steps

1

Cut the chicken thighs into slightly larger pieces—about 5 pieces per thigh.
2

In a bowl, combine the white dashi, salt, Sichuan pepper, cayenne pepper, grated ginger, and grated garlic. Add the chicken and massage to coat. Let it marinate for a while to absorb the flavors. Add black sesame seeds if you like.
3

Mix equal parts all-purpose flour and potato starch. Dredge the marinated chicken pieces in the flour mixture, shaking off any excess. If the skin is wrinkled, stretch and smooth it out.
4

Heat oil to 340°F (170°C). Fry the chicken for 4–5 minutes until crispy and golden brown.