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Chinese-style fried chicken | Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

Chicken thigh : 250g
Somi Shantung : 1 tsp
Liquor : 1 tablespoon
Soy sauce : 1 tsp
Black pepper : Appropriate amount
Fried oil : Appropriate amount

Time required

6minutes

Procedure

1) Remove water from chicken 00:52
Hold the chicken with kitchen paper to remove water.
2) Season 01:53
Add Somi Shantung, sake, soy sauce, and black pepper to a plastic bag and knead well.
Add chicken and knead well.
Add potato starch and sprinkle on the whole chicken.
3) Fry chicken 04:27
Fry chicken in oil at 170 ° C. At first, separate them so that they do not stick to each other, and in the middle, raise them with chopsticks, soak them in air, turn them over, and fry them.
When the fried chicken comes to the surface, put it on kitchen paper.
Serve on a plate and complete.

Point

・ Be careful when using kitchen paper to remove water from chicken, as it can cause odor.
・ When mixing the seasoning in a plastic bag, knead well so that the Somi Shantung melts well.
・ Knead the chicken in a plastic bag with the seasoning to eliminate the need for pickling.
・ Sprinkle the potato starch firmly so that the chickens do not stick to each other.
・ The temperature of the oil is about 170 ℃, which is about 170 ℃ when you add a little fried chicken powder and it floats immediately.
・ When frying fried chicken, lift it with chopsticks on the way, soak it in air, and fry it while turning it over to make it crispy. If it floats fluffy, it is proof that it is firmly fried.
・ It is delicious to eat with mayonnaise shichimi or mustard.