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Evening cafeteria

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Ingredients

chicken wings : 16
brine : moderate amount
(A) soft flour : 100g
(A) Strong flour : 30g
(A) Katakuriko : 20g
(A) Bouillon : 10g
(A) Curry powder : 15g
(A) Nutmeg : 3g
(A) Allspice : 10g
(A) Garlic powder : 5g
(A) salt : 3g
(A)パプリカパウダー : 少々
(A)鶏がらスープの素 : 少々
卵 : 1個
牛乳 : 150ml
揚げ油 : 適量
レタス : moderate amount
トマト : moderate amount
レモン : moderate amount

Time required

30minutes

Procedure

1) Soak chicken wings in salt water 00:44
Make a cut along the bone of the chicken wing, open it, and put it in a bag.
Add enough salt water to cover the chicken wings and let it rest in the refrigerator for 30 minutes.
2) make clothes 01:56
Raise 1 to drain the water.
Put (A) in another bowl and mix well with a whisk.
Break the eggs into another bowl, beat them, add the milk and mix.
3) put on clothes 03:48
Sprinkle the chicken wings with flour, dip them in the egg mixture, and coat them again with the flour.
4) fry 04:41
Add frying oil to a frying pan and heat to 170°C.
Add 3 and fry without touching for the first 2 minutes.
After 2 minutes, reduce the heat to medium low and fry for another 3 minutes while stirring.
5) Serve 05:16
キッチンペーパーで油を切り、お皿に盛り付ける。
お好みでレタスやトマト、レモンを添えて完成。

Point

・If you don't have chicken wings, you can use whatever meat you like, but we recommend the bone-in ones.
・If you insert the knife from the thin end of the chicken wings, it will be easier to cut open.
・By first soaking the chicken wings in salt water, the smell will be removed and it will be delicious.
・Consomme can be substituted for bouillon.