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唐揚げ（大葉チーズ唐揚げ）｜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 sheet
大葉 : 8枚
cheese for pizza : 適量
(A) Soy sauce : 2 tablespoons
(A) Alcohol : 1/2 tablespoon
(A) Sugar : 大さじ1
(A) Black pepper : 少々
片栗粉 : 4 tablespoons
サラダ油 : 適量

Time required

20minutes

Procedure

1) Prepare the chicken breasts 01:44
Open the chicken breast by inserting a knife from the side.
Place plastic wrap over the chicken breasts and pat with a cotton swab to make a thin, even thickness.
Transfer the chicken breasts to a bat, add (A), and mix well.
Leave it for 15 to 30 minutes.
2) sandwich the ingredients 04:21
Remove the chicken breasts onto a cutting board and spread the shiso leaves evenly over the chicken breasts.
Place the cheese on top of the shiso leaves on the other half of the chicken breast, and fold the front half over.
3) fry 05:37
Sprinkle potato starch all over the chicken breast.
Add vegetable oil about 0.5 to 1 cm from the bottom of the frying pan.
Fry on both sides at 160 degrees.
Transfer to a vat and once cooled down, cut the fried chicken breast and place on a plate.

Point

・By pounding the chicken breast with a cotton swab to make it thinner, the flavor will soak in more easily and the fibers will loosen, creating a moist, soft texture.
・If you add a lot of black pepper, it will accentuate the sweetly seasoned chicken breast and make it delicious.
・Frying will be easier if you close the opening of the chicken breast with a toothpick.
- By frying slowly at a low temperature of 160 degrees, thick chicken breasts can be cooked through without burning.
・You can also use plum meat paste to make it delicious.