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唐揚げ（塩ガーリック唐揚げ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

鶏もも肉 : 1枚(約350g)
薄力粉 : 大さじ1.5
片栗粉 : 大さじ3
砂糖 : 小さじ1
(A)料理酒 : 大さじ1
(A)塩 : 小さじ1/4
(A)鶏ガラスープの素 : 小さじ1
(A)おろしニンニク : 小さじ1.5
(A)ごま油 : 小さじ1
揚げ油 : 適量

Time required

40minutes

Procedure

1) 鶏もも肉の下準備をする 01:37
鶏もも肉をフォークで刺し、穴を開ける。
筋、脂、皮を取り除き、一口大に切る。
鶏もも肉をボウルに入れ、砂糖を加えて揉み込む。
(A)を加え、揉み込む。
2) 衣をつける 03:50
バットに片栗粉、薄力粉を入れ、混ぜ合わせる。
1にまぶす。
ラップをし、冷蔵庫で1時間冷やす。
3) 揚げる 04:57
Add frying oil to a frying pan and heat to 140-150 degrees.
Put the 2 skin side down.
Flip over after 2 minutes.
Lift them one at a time and expose them to the air.
Heat the frying oil to 180 degrees.
Flip over and fry until browned all over.
Take it out and turn the skin up to drain the oil.
Finished on a plate.

Point

・By rubbing the sugar first, it will become richer.
・By using cake flour and potato starch for the batter, it has a good texture.
・By cooling it with the batter on, it becomes familiar and you can save the trouble of frying it twice.
・Frying oil should be about 2 cm from the bottom of the frying pan.
・By first frying at a low temperature, it is possible to pass the heat through.