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Deep-fried chicken with soy sauce | Yu you's recipe transcription

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Ingredients

Chicken thigh : 2 sheets
salt : 1/2 teaspoon
pepper : 1/2 teaspoon
Grated ginger : Preference (1-2 teaspoons)
egg : 1 piece
Wheat flour (soft flour) : Appropriate amount
potato starch : Appropriate amount
Bread crumbs : Appropriate amount
Fried oil : Appropriate amount
Japanese leek : One
Sesame oil : Preference (1-2 tbsp)
Grated ginger : Preference (1/2 to 1 teaspoon)
sugar : 2 tablespoons
Soy sauce : 1 tbsp and 1/2 tbsp
Vinegar : Preference (1/2 tbsp to 2 tsp)
lemon juice : 1 tbsp and 1/2 tbsp

Time required

40minutes

Procedure

1) Cut chicken 00:28
Remove excess skin, fat, cartilage, etc. and cut one chicken (about 170-200g) into 6 equal parts.
2) Put in a zip bag 01:43
Put the chopped chicken in a bag.
3) Add salt and pepper and knead 01:52
Put salt and pepper in a bag in several batches and knead so that the taste is familiar to the whole. You can cook without getting your hands dirty by rubbing it from the top of the bag.
4) Add ginger and garlic 02:08
Put grated ginger and grated garlic in a bag of meat and knead it so that the taste is familiar to the whole. You don't have to add grated garlic if you like.
5) Put the meat on 02:39
Close the bag and let it sit for 20 to 30 minutes to let the taste blend in.
6) Cut long onions 02:42
(Preparing the sauce from here)
Finely chop the green onions. The simple chopping method will be introduced in the points.
7) Cook the green onions 03:33
Put chopped green onions in a bowl and sprinkle with sesame oil to blend. Wrap and microwave at 500w for 1 to 1 minute and 30 seconds.
8) Add the seasoning used for sauce and pickle 04:00
Lightly mix the lentinized green onions, add ginger, sugar, soy sauce, vinegar, and lemon juice, mix well, and soak the sauce for 10 to 20 minutes.
9) Sprinkle with eggs 04:33
Open the chicken bag, insert an egg, and knead it from the outside of the bag.
10) Sprinkle with flour 05:11
Put chicken sprinkled with eggs in a mixture of wheat flour, potato starch, and bread crumbs and batter. The secret of crispy batter that keeps fried is introduced in the points.
11) Fried meat 06:08
Put enough oil in a frying pan to cover half of the chicken, add the chicken as soon as it is lit on medium heat, and be careful not to let the chicken stick to each other. When the heat starts to pass, reduce the heat to low, fry for about 4 to 5 minutes, and gently move the meat with chopsticks to prevent it from sticking to the bottom.
12) turn over 07:07
Turn it over when the surface is cooked for about 60 to 70%, wait 3 minutes, and take out the chicken.
13) Fry twice 08:08
Heat a frying pan with oil on high heat, and when it is warm, add as many chickens as you like, and finish it crispy and fragrant at 190-200 ° C for 30 seconds and when the chicken is turned over for 30 seconds.
14) Sauce 09:07
Serve on a plate and sprinkle the pickled green onions on top of the chicken.

Point

If you remove excess skin and fat before chopping the chicken, you will get a less odorous finish.
A storage bag with a zipper is convenient because you can season the meat without getting your hands dirty.
For long onions, first make a diagonal cut with a kitchen knife and proceed so as not to cut it all the way down. Turn the green onion upside down, insert the knife diagonally in the same way, and when you have made a cut, cut it into small pieces from the end to make fine cuts.
The distribution of wheat flour, potato starch, and bread crumbs is 1: 1: 2, which is also suitable for lunch boxes because the crispy texture of the clothes lasts.
You can enjoy the crumbly texture by adding garlic chips instead of bread crumbs.