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唐揚げ（鶏もも肉の唐揚げ）｜クキパパ料理チャンネルさんのレシピ書き起こし

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Kukipapa cooking class

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Ingredients

Chicken thigh : 600-700g
(A) water : 200ml
(A) salt : 1 teaspoon
(A) sugar : 2-3 teaspoons
(A) Soy sauce : 1 teaspoon
(A) Chicken bone soup base : 小さじ2
(A) Ginger (sliced) : 適量
片栗粉 : 適量
oil : 適量

Time required

25minutes

Procedure

1) cut chicken thighs 00:15
Remove excess fat from chicken thighs and poke holes all over with a fork.
Cut into bite-sized pieces.
2) Soak in mixed seasoning 00:48
Put 1 in a bag, add (A) and let it rest in the refrigerator for at least 2 hours.
After 2 hours, put it in a colander to drain the water, sprinkle potato starch on the whole and put it in a tray.
3) fry 01:55
Pour oil into a frying pan and heat it.
When the temperature reaches around 160℃, coat 2 again with potato starch and fry.
4) fry twice 02:45
When both sides are fried, raise them to a colander once to drain the oil.
Raise the temperature of the oil and fry it twice until it turns golden brown.

Point

・You can make it without ginger, but if you have it, sliced ginger is recommended instead of grated.
・When sprinkling potato starch on chicken thighs, stretching the skin will improve the shape.
・By dipping the potato starch twice and frying it twice, it becomes more delicious.
・If you like a light flavor, you can use 1 teaspoon of chicken broth.
・It is also delicious with a mixture of pepper, salt, umami seasoning, and sugar, or with abura gonkei sauce.