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唐揚げ（鶏もも肉の唐揚げ）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

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飲食店独立学校 /こうせい校長

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Ingredients

Chicken thigh : 2 pieces (500g)
水 : 1L
塩 : 20g
(A) cooking sake : 15g
(A) Mirin : 10g
(A) Dark soy sauce : 10g
(A) salt : 1g
(A) Umami seasoning : 3g
おろし生姜 : 10g
ごま油 : 10g
白胡椒 : 少々
(B)片栗粉 : 60g
(B)米粉 : 20g

Time required

60minutes

Procedure

1) Prepare chicken thighs 00:40
Wipe off drips from chicken thighs.
Remove cartilage, blood, muscle and bone.
Spread out the skin, flip it over, and cut the thin part in the center in half.
2) soak in brine 03:00
Add water and salt to the bowl and mix.
Add 1, wrap and soak for 30 minutes.
Drain the brine with a colander.
3) soak in seasoning 05:35
Put (A) in a bowl and mix.
Peel and grate ginger and add.
Add sesame oil and mix.
Wipe off the moisture from 2 and rub in the seasoning.
Sprinkle with white pepper and mix.
Double wrap and soak for 15 minutes.
4) 衣をつける 06:36
Mix (B) in a bowl.
Add (B) to 3.
Lightly round with the skin facing up.
Poke a toothpick so that the flesh does not come out.
Apply (B) to the skin again.
5) 揚げる 08:41
Fry 4 in 160 degree oil.
Once about 70% fried, take it out and let it sit for 5 minutes.
Fry twice in 170 degree oil.
When the color is solid, take it out and take a toothpick.
Finished on a plate.

Point

・Cut the chicken thighs into pieces of the same weight and thickness so that the heat is evenly distributed.
・Cut chicken thighs into large pieces.
・By soaking in brine, it becomes soft and juicy.
・They can be soaked in the brine solution at room temperature, but if the water temperature exceeds 30 degrees, such as in the summer, it is better to put them in the refrigerator and take them out as soon as possible.
・By adding rice flour to the batter, the texture is improved.
・When applying the batter, remove excess powder and apply evenly.