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Deep-fried food (deep-fried chicken breast) | Apron's recipe transcription

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apron

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Ingredients

chicken breast : 1 sheet
片栗粉(揉み込み用) : 大さじ3
片栗粉(表面用) : 大さじ2
サラダ油 : 適量
(A)醤油 : 大さじ1
(A)酒 : 大さじ1
(A)にんにくチューブ : 小さじ1
(A)生姜チューブ適量 : 小さじ1
(A)黒胡椒 : 適量

Time required

25minutes

Procedure

1) Prepare the chicken breast 00:45
Remove the skin from the chicken breast and use your hands to open it up.
Transfer to a plastic bag and beat the thick part with your hands.
2) 下味をつける 02:27
Add (A) to 2 and knead for 30 seconds.
Add potato starch (for kneading) and let it blend in with the whole.
Open a plastic bag and add 1 tablespoon of potato starch (for the surface) to one side of the meat, and 1 tablespoon of potato starch (for the surface) to the other side.
Leave the plastic bag open for 10 minutes to dry.
3) 揚げ焼きにする 04:33
Add salad oil 5 mm from the bottom to a frying pan and place over medium heat.
When it warms up, add 2 and fry for 3 minutes on each side.
Drain off the oil and you're done.

Point

・When pounding the chicken breast, be careful not to tear the meat.
・When adding potato starch to both sides in step 2, add more potato starch if necessary.
・The guideline for when the salad oil is warmed up is that when you put the tip of your chopsticks into it, bubbles will form.
・If you like, you can add Japanese pepper or curry powder for a delicious finish.