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Kottaso Recipe [Kottaso Recipe]

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Ingredients

chicken breast : 2 pieces (700g)
(A) Salted rice malt : 2 tablespoons
(A) Soy sauce : 2 tablespoons
(A) Mirin : 2 tablespoons
(A)酒 : 大さじ2
(A) Agodashi (four times concentrated) : 小さじ2
(A) Mayonnaise : 大さじ1
(A) Outdoor Spice : 適量
(A) Egg : 1個
片栗粉 : 適量
米粉 : 適量
米油 : 適量
パン粉 : 適量

Time required

30minutes

Procedure

1) cut chicken breast 00:32
Remove the skin from the chicken breast and poke holes all over with a fork.
Insert a knife from the side and divide into 2 equal parts.
Cut into easy-to-eat sticks.
2) soak in seasoning 02:33
Put 1 in a bowl, add (A) and rub well.
Refrigerate for 2 hours or longer.
3) put on clothes 05:59
Put potato starch and rice flour in a bat so that the ratio is 1:1.
Add bread crumbs and mix well.
Put batter on 2, which has been slightly returned to room temperature.
4) fry and bake 07:29
フライパンに米油を入れて温める。
3を片面1分半ずつ揚げ焼きにする。
きつね色になったら火を弱め、取り出す。
5) bake twice 09:54
Once fried, put it back into the oil and bake it twice.
Take it out and drain the oil, then put it on a plate and it's done.

Point

・If you like, you can leave the chicken breast skin on.
・Poking holes in the chicken breast makes it easier for the flavor to permeate and soften it.
・If you don't have outdoor spices, you can substitute 2 teaspoons of grated garlic and a lot of black pepper, although the taste will change slightly.
・The longer the seasoning, the better, so if possible, it is recommended to prepare it the day before.