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揚げ物（鶏むね肉のチキンステック）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

鶏むね肉 : 1枚
(A)醤油 : 大さじ1/2
(A)顆粒コンソメ : 大さじ1
(A)カレー粉 : 小さじ1/2
(A)マヨネーズ : 大さじ1
(A)ブラックペッパー : 適量
片栗粉 : 大さじ5
薄力粉 : 大さじ3

Time required

20minutes

Procedure

1) 下ごしらえをする 02:00
鶏むね肉は1㎝幅に切り、裏と表に隠し包丁を入れ、スティック状に2～3等分に切る。
2) 味付けをする 03:44
ビニール袋に1と(A)を入れよく揉み込む。
薄力粉と片栗粉も加え、優しく揉み込み鶏むね肉にまぶす。
3) 2を揚げる 06:02
Put 2 in the oil heated to 170℃, and do not touch it for 1 to 1.5 minutes so that the batter does not come off.
When it becomes lightly browned, take it out and drain the oil.
4) お皿に盛り付けをする 07:14
お皿に3を盛り付けたら完成。

Point

・You can use chicken breast skin or not.
・If you don't have soft flour, use 8 tablespoons of potato starch.
・If you don't like the flavor of curry powder, you don't have to use it.
・By inserting a hidden knife into the chicken breast, the seasoning liquid penetrates firmly and the chicken breast becomes tender.
・Vinegar contained in mayonnaise breaks down protein, and vegetable oil retains water, so the chicken breast meat is soft.
・If you have time when seasoning, the flavor will soak in and soften, so it's a good idea to marinate for at least 10 minutes.
・Put the tip of your chopsticks into the hot oil and see fine bubbles coming out. When the bubbles are large and vigorous, the temperature is high, so lower the temperature before frying.
・You can also add mayonnaise, ketchup, or mustard to taste.