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Deep-fried chicken｜Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Chicken thigh : 2 sheets (540g)
Soy sauce : 3 tbsp
Liquor : 2 tablespoons
Grated garlic and grated ginger : 2 teaspoons each (commercially available tubes are acceptable)

Time required

26minutes

Procedure

1) Season 00:07
Put bite-sized chicken thighs in a bowl, add soy sauce, sake, grated garlic, and grated ginger, and soak for 15 minutes.
2) Bake 00:26
Prepare potato starch on another plate and sprinkle on the excess drained chicken.
Place in a frying pan, sprinkle with vegetable oil (3 tbsp) and heat over high heat.
When it starts to make a roasting sound and warms up, reduce the heat to medium heat and bake for 4 to 5 minutes until it becomes brown.
Turn it over and bake for 4-5 minutes.
3) Serve 02:28
Bake while wiping the oil from the frying pan with kitchen paper.
Drain the oil and serve on a plate.

Point

・ If the chicken is soaked for 15 minutes or more, it will be too thick, so reduce the amount of soy sauce a little.
・ Potato starch is recommended because it is more fragrant than wheat flour even when cooled.
・ The point is not to touch it until it is browned. Please note that if you touch it, it will not be browned.
・ If the oil splashes severely, add kitchen paper to absorb excess oil.