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Deep-fried chicken | Transcription of the recipe by cooking researcher Ryuji's Buzz Recipe

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Ingredients

鶏もも肉 : 320g
(A) Soy sauce : 大さじ3
(A) Mirin : 大さじ1
(A) Liquor : 大さじ1
(A) Ajinomoto : 8振り
(A) Garlic : 5g
(A) Ginger : 5g
(A) Nutmeg : 5振り
片栗粉 : 適量

Time required

15minutes

Procedure

1) prepare 02:03
(A) Peel the garlic, and cut the ginger with the skin.
Cut chicken thighs into 8 equal pieces.
2) Season the chicken thighs 02:59
Season with the seasoning (A) and rub in.
Soak at room temperature for 15-20 minutes.
3) fry in a frying pan 04:20
Drain the water from Step 2, sprinkle with potato starch, and put the skin side down into the frying pan.
Bake slowly over low-medium heat.
When it is colored, turn it over and bake it on medium heat.
Completed by baking the skin surface with high heat to finish.

Point

・Grate ginger and garlic.
・If you marinate for more than 20 minutes, the flavor will become stronger.
・When marinating overnight, reduce all seasonings to 2/3.
・If you marinate the chicken in the refrigerator, the chicken will get cold and it will be difficult for the chicken to cook all the way through, so the chicken is marinated at room temperature.
・Sprinkle potato starch on the skin.
・Bake only with chicken fat without using oil.
・You can add lemon if you like.