Mabo-Harusame ｜ Kukipapa Cooking Channel's Recipe Transcription
Kukipapa Cooking Channel Time required : 15minutes
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唐揚げ（鶏むね肉の唐揚げ）｜だれウマ【料理研究家】さんのレシピ書き起こし
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材料
- 鶏むね肉 : 1 piece (350-400g)
- 卵 : 1個
- ニンニク : 1片
- ごま油 : 大さじ1/2
- 片栗粉 : 大さじ2
- (A) Soy sauce : 大さじ2
- (A) Liquor : 大さじ1
- (A) Sugar : 大さじ1/2
- (A) Oyster sauce : 大さじ1/2
- (A) Black pepper : 適量
- 片栗粉(衣用) : 大さじ7
- 水 : 大さじ2
- サラダ油 : 適量
所要時間
30分
手順
-
1)
Prepare the chicken breast
01:57
Pierce the chicken breast on both sides with a fork to make holes.
Cut in half lengthwise.
Cut into large pieces. -
2)
marinate chicken breast
02:39
Put 1 egg in a bowl and mix.
(A) Add the grated garlic and rub it in.
Add potato starch and knead.
Add sesame oil and knead.
Cover the bowl with plastic wrap and marinate for 30 minutes to 3 hours. -
3)
make clothes
06:02
Put potato starch (for coating) in a bat.
Add water little by little and mix finely. -
4)
揚げる
06:49
鍋にサラダ油を入れ、170度になるまで加熱する。
2に3をつけ、鍋に入れて2分ほど触らずに揚げる。
裏返し、揚げ色がつくまで揚げる。
取り出し、油を切る。
お皿に盛って完成。
Point
・Use chicken breast with the skin on.
・Mixing eggs into chicken breast makes it juicy.
・By making lumps with potato starch, it becomes a batter with a good texture.
・Frying oil should be 1cm from the bottom of the pan.
・Batter should be applied just before frying.
・Do not touch the batter for 2 minutes after the start of frying so that the batter does not come off.
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