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Deep-fried chicken wings | Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

手羽元 : 950g
大葉 : 3枚
レモン : 半分
油 : 適量
(A) salt : 小さじ1と1/4
(A) Pepper : 適量
(A) Ajinomoto : 小さじ1
(A) soy sauce : 小さじ1と1/2
(A) Grated ginger : 小さじ2
片栗粉 : 130g

Time required

15minutes

Procedure

1) Preparing the chicken wings 00:59
Wash the wings with water and wipe dry with kitchen paper.
Add seasoning (A) and mix.
Add potato starch and knead it further.
2) Deep frying with oil 03:50
Heat the oil to 170 degrees and add 1.
When both sides are fried to golden brown, take them out in a pad and drain the oil.
3) finish 05:21
Cut the lemon into wedges and place the shiso leaves on a plate.
Completed with fried chicken.

Point

・If the soaking time is shortened, the moisture in the material will not be removed.
・Knead the chicken wings so that the potato starch clings to them.
・Keep the frying oil at 160-180 degrees.
・If you have a lot of chicken wings, fry them in two batches.
・Reuse the oil after scooping up the remaining dregs after frying.
・You can put lettuce on it.
・If you raise the temperature before raising it to the bad, it will be more crispy.
・If you fry the meat on the bone in a large pot while measuring the temperature, it will not fail.