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Perilla chicken fillet | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Chicken fillet : 5
cake flour : moderate amount
salt and pepper : moderate amount
Macrophyll : Three
(A) Powdered cheese : 大さじ1
(A) soft flour : 80g
(A) Katakuriko : 大さじ2
(A) baking powder : 小さじ1/2
水 : 100ml
マヨネーズ : 大さじ1
揚げ油 : 適量

Time required

20minutes

Procedure

1) prepare 01:38
Remove the tendons from the fillet and cut into easy-to-eat pieces (3 equal parts). Season with salt and pepper.
Cut off the stalks of the perilla leaves and chop roughly.
2) make clothes 03:30
Put mayonnaise in a bowl and spread it with 1 teaspoon of water. When it becomes liquid, add the rest of the water and mix.
Add (A) and mix, then add 1 perilla and mix further.
3) put on clothes 05:03
Use a tea strainer to thinly coat the chicken fillet from step 1 with cake flour, put it in the bowl from step 2 and coat it.
4) fry 06:02
Add frying oil (1 cm to 1.5 cm from the bottom) in a frying pan and heat to 170°C.
Add 3, fry for 3 to 4 minutes, serve on a plate and complete.

Point

・Chicken breast meat can be substituted for chicken breast.
・Adding potato starch, baking powder, and mayonnaise improves the texture.
・Use normal mayonnaise instead of half type.
・By sprinkling soft flour on the fillet, the batter will stick to it.
・If you want to make the scent of perilla stronger, you can use 5 pieces if you like.