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唐揚げ（鶏むね肉の青のり唐揚げ）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

chicken breast : 1 small (250g)
酒 : 大さじ1
(A) Egg : 1個
(A) Mayonnaise : 大さじ1
(A) Chicken stock base : 小さじ1
(A) salt and pepper : 少々
(B) Aonori powder : 小さじ2
(B) soft flour : 大さじ2

Time required

30minutes

Procedure

1) Prepare the chicken breast 00:43
Insert the knife in the long direction and cut the chicken breast in half.
Slice into 1 cm wide strips.
put in a bowl.
Add the sake, knead it, and let it sit for about 10 minutes.
2) put on clothes 01:13
Put (A) in 1.
Beat the egg and rub it into the chicken breast to mix.
Add (B) and mix.
3) heat up 01:41
Add oil (not listed) to a depth of 3mm in a frying pan.
Heat over medium heat.
Coat the chicken breast and place it in the frying pan.
Heat over medium heat for 2 minutes and 30 seconds to 3 minutes, and return when the bottom turns brown.
Heat for a total of 5-6 minutes, and when the whole is colored, take it out and drain the oil.
4) 盛り付ける 03:28
お皿に3を盛って完成。

Point

・The amount is for two people.
・I use the chicken breast with the skin on, but if you don't like it, remove it.
・During step 1, if the chicken breast is large, cut it into easy-to-eat pieces.
・During step 3, drop the batter into the oil (not listed) to check if the temperature has risen.
・During step 3, scoop the batter remaining in the bowl with a spatula and drop it onto the chicken breast in the frying pan.
・By rubbing sake into the chicken breast, it becomes tender.
・Adding eggs improves the texture of the batter.
・Ideal for snacks and side dishes for lunch boxes.