식탁일기 table diary Time required : 30minutes
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- 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
Soak chicken wings in salt water
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.
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.
put on clothes
Sprinkle the chicken wings with flour, dip them in the egg mixture, and coat them again with the flour.
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.
・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.
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