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揚げ物（鶏むね肉のハッシュドチキン）｜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)顆粒コンソメ : 小さじ1
(A)砂糖 : 大さじ1/2
(A)醤油 : 大さじ1/2
(A)おろしにんにく : 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4
サラダ油 : 大さじ3～4
マヨネーズ : 適量
ケチャップソース : 適量
マスタード : 適量

Time required

20minutes

Procedure

1) 鶏むね肉に味付けをする 02:35
Cut the chicken breast into small pieces and place in a bowl.
Add (A) and mix well.
Add katakuriko and mix until the powder does not disappear.
2) fry 1 07:05
Add olive oil to a frying pan and heat over low to medium heat.
When the oil is warm, use two spoons, scoop 1 with one spoon and slide it in with the other.
When one side is browned, flip it over and fry until both sides are browned.
3) お皿に盛り付けをする 08:32
2をお皿に盛り付け、マヨネーズ、ケチャップソース、マスタードを添えて完成。

Point

・By chopping chunks of chicken breast meat, you can leave the texture.
・If you like, add 1/2 teaspoon of curry powder for a spicy flavor.
・By adding sugar and mayonnaise, the richness increases, and the water retention effect makes the chicken breast meat juicy.
・Before adding the potato starch in step 1, if you have time, wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour to make it softer.