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Fried chicken (salt fried chicken) | Recipe transcription from Kuma no Genkai Shokudo

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Ingredients

Chicken thigh : 2 sheets
塩 : 適量
片栗粉 : 大さじ3

Time required

25minutes

Procedure

1) Prepare the chicken thighs 00:31
Line a cutting board with kitchen paper and place the chicken thighs on it.
Wipe the moisture from the chicken thighs with another paper towel.
Sprinkle salt all over the skin and let it absorb.
Turn the chicken thighs over and sprinkle a little salt on them to coat them.
Cover with kitchen paper, press with your hands, and let stand for 5 to 10 minutes.
Remove the kitchen paper and wrap the meat in 3 other sheets of kitchen paper so that the two layers are on top of each other.
Place on a foam tray and leave in the refrigerator for a day.
2) prepare to fry 03:18
Remove the kitchen paper from Step 1.
Cut the chicken thighs into desired sizes.
Put the chicken thighs and potato starch in a plastic bag and sprinkle.
3) 揚げる 05:15
Pour about 1cm of oil from the bottom of the frying pan (not listed) and heat.
Add 2 and fry, turning over, until both sides are golden brown.
Remove to a colander lined with kitchen paper to drain the oil.
4) 盛り付ける 06:53
お皿に盛り付けて完成。

Point

・I washed the foam tray that the chicken thighs were in and used it as a bat.
・Make sure to thoroughly remove moisture from the foam tray.
・The time required to put it in the refrigerator is not included in the required time.
・In the video, 3 tablespoons of potato starch is used for 600g of chicken thighs.
・You can use rice flour or soft flour instead of potato starch.