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唐揚げ（塩唐揚げ）｜はるあんさんのレシピ書き起こし

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Haruan

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Ingredients

鶏もも肉 : 1枚
ニンニク : 1片
(A) salt : 小さじ1/2
(A) Kombucha : 小さじ1/2
(A) Sesame oil : 小さじ1
(A) Liquor : 大さじ2
(B) Katakuriko : 大さじ4
(B) Flour : 大さじ1

Time required

30minutes

Procedure

1) Prepare chicken thighs 00:54
Remove excess skin, fat, and sinew from chicken thighs.
Cut into 8 equal pieces and place in a heatproof bowl.
2) 味付けをする 03:10
1にニンニクをすりおろして加える。
(A)を加え、揉み込む。
600Wの電子レンジで30秒加熱する。
鍋に揚げ油を入れ、180度に温める。
鶏もも肉を再度揉み込む。
600Wの電子レンジで30秒加熱する。
3) put on clothes 07:21
Add (B) to 2 and sprinkle it all over.
4) fry 08:18
Turn the skin from step 3 into a ball, put it in the pan from step 1 and fry.
Take it out when it is browned.
Drain the oil and let it rest for 2 minutes.
5) 二度揚げする 10:49
Put 4 in the pot again and fry for about 1 minute.
Finished on a plate.

Point

・When heating chicken thighs in the microwave, avoid overheating.
・If the chicken thighs are cold, it will take a long time to fry, so warm them up beforehand.
・After first heating in the microwave, it can be heated evenly by rubbing it again.
・Adding a lot of potato starch to the batter gives it a nice texture.
・When frying, roll up and fry with the skin on the outside.