| No | Material | Proportion |
|---|---|---|
| Preparation | Chicken thigh | 60.00 |
| Ginger | 0.50 | |
| Soy sauce powder T-157 | 1.00 | |
| Soy sauce paste T-519 | 0.10 | |
| Sugar | 0.30 | |
| Bonito Extract powder T-28 | 0.10 | |
| Seaweed Extract Powder T-32 | 0.05 | |
| Salt | 0.02 | |
| Batter | Starch | 12.00 |
| Flour | 7.50 | |
| Salt | 0.10 | |
| Spice | 0.20 | |
| MSG（IG） | 0.02 | |
| Water | 16.11 | |
| Oil | 2.00 | |
| 100.00 |
Marinade
Measure all preparation seasonings and cover the chicken thighs well.
Let sit for about 15 minutes.
Batter
Measure the all batter ingredients, add the water, and mix well.
Add chicken to the batter.
Frying
Deep fry the chicken for 4-5 minutes in oil heated to 180℃.
Fry the chicken quickly after dipping in the batter.
Fry for 4 minutes at 160℃ and 2 minutes at 180℃ for a crispy finish.
| No | Material | Proportion |
|---|---|---|
| Preparation | Chicken thigh | 60.00 |
| Ginger | 2.00 | |
| Soy sauce powder T-157 | 1.00 | |
| Sugar | 0.30 | |
| Seaweed Extract Powder T-32 | 0.05 | |
| Salt | 0.02 | |
| Chicken powder T-231 | 1.00 | |
| Bonito Extract T-67 | 0.20 | |
| Batter | Starch | 12.00 |
| Salt | 0.10 | |
| Spice | 0.20 | |
| Vegetable Soup Powder T-444 | 0.30 | |
| Water | 14.83 | |
| Oil | 8.00 | |
| 100.00 |
Marinade
Measure all preparation seasonings and cover the chicken thighs well.
Let sit for about 15 minutes.
Batter
Measure the all batter ingredients, add the water, and mix well.
Add chicken to the batter.
Frying
Deep fry the chicken for 4-5 minutes in oil heated to 180℃.
Fry the chicken quickly after dipping in the batter.
Fry for 4 minutes at 160℃ and 2 minutes at 180℃ for a crispy finish.
| No | Material | Proportion |
|---|---|---|
| Preparation | Chicken thigh | 60.00 |
| Ginger | 2.00 | |
| Soy sauce powder T-157 | 1.00 | |
| Soy sauce paste T-519 | 0.10 | |
| Sugar | 0.30 | |
| Seaweed Extract Powder T-32 | 0.05 | |
| Salt | 0.02 | |
| Chicken powder T-231 | 1.00 | |
| Oyster sauce powder T-66 | 0.01 | |
| Batter | Starch | 12.00 |
| Salt | 0.10 | |
| Spice | 0.20 | |
| MSG（IG） | 0.02 | |
| Vegetable Mix Powder T-444 | 0.30 | |
| Water | 14.90 | |
| Oil | 8.00 | |
| 100.00 |
Marinade
Measure all preparation seasonings and cover the chicken thighs well.
Let sit for about 15 minutes.
Batter
Measure the all batter ingredients, add the water, and mix well.
Add chicken to the batter.
Frying
Deep fry the chicken for 4-5 minutes in oil heated to 180℃.
Fry the chicken quickly after dipping in the batter.
Fry for 4 minutes at 160℃ and 2 minutes at 180℃ for a crispy finish.
| No | Material | Proportion |
|---|---|---|
| Preparation | Chicken thigh | 60.00 |
| Ginger | 2.00 | |
| Soy sauce powder T-157 | 1.00 | |
| Sugar | 0.30 | |
| Seaweed Extract Powder T-32 | 0.05 | |
| Salt | 0.02 | |
| Chicken powder T-231 | 1.00 | |
| Chicken Bouillon Seasoning T-320 | 0.20 | |
| Batter | Starch | 11.81 |
| Flour | 9.00 | |
| Breadcrumbs | 6.00 | |
| Salt | 0.10 | |
| Spice | 0.20 | |
| MSG（IG） | 0.02 | |
| Vegetable Soup Powder T-444 | 0.30 | |
| Oil | 8.00 | |
| 100.00 |
Marinade
Measure all preparation seasonings and cover the chicken thighs well.
Let sit for about 15 minutes.
Batter
Measure the all batter ingredients, add the water, and mix well.
Add chicken to the batter.
Frying
Deep fry the chicken for 4-5 minutes in oil heated to 180℃.
Fry the chicken quickly after dipping in the batter.
Fry for 4 minutes at 160℃ and 2 minutes at 180℃ for a crispy finish.
