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Deep-fried chicken (deep-fried bitter gourd) | Recipe transcription from Chef Shitara's cooking dojo

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Chef Shitara's cooking dojo

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Ingredients

Bitter gourd : 1/2 bottle (132g)
醤油 : 大さじ1弱(13ml)
(A) Garlic : 小さじ1/2
(A) Sesame oil : 小さじ1/2
片栗粉 : 大さじ3

Time required

20minutes

Procedure

1) Prepare the bitter gourd 00:42
Wash the bitter gourd, cut off the stem and cut it in half.
Remove the pulp and seeds, cut into 1cm pieces and place in a bowl.
Add soy sauce, let it mix, and let it sit for about 10 minutes.
2) Season bitter gourd 02:09
Add (A) and potato starch to step 1 in that order, stirring each time.
3) fry 04:13
Add frying oil (not listed) to a frying pan and heat over medium heat to 170-180 degrees.
Add Step 2 and fry for about 1 minute and 30 seconds, then flip it over when it becomes golden brown.
Just before taking it out, turn up the heat and once the batter has set, take it out and drain the oil.
Serve on a plate and add mayonnaise (not listed) to complete.

Point

- If a lot of water comes out after leaving it for 10 minutes in step 1, you can leave a small amount and throw away the rest.
・In step 2, you can add umami seasonings if you like.
-The amount of potato starch in step 2 will vary depending on the water content, so it's a good idea to use an amount that will leave the potato starch white when mixed.
・Use the amount of frying oil in step 3 that is about 5mm from the bottom of the frying pan.
・During the frying process in step 3, if the frying oil reaches 175 degrees or higher, reduce the heat. It's best to fry for about 3 to 4 minutes in total.