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Deep-fried food (deep-fried seaweed salted chicken) | Easy recipe at home by culinary expert Kari / Yukari's Kitchen's recipe transcription

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

鶏もも肉 : 1枚(300g)
砂糖 : 小さじ1/2
(A)Mayonnaise : 大さじ2
(A) Soy sauce : 小さじ1
(A) Grated garlic : 小さじ1/2
(A) Grated ginger : 小さじ1/2
(A)Chicken soup base : 小さじ1/2
(A) Alcohol : 1/2 tablespoon
(B) Light flour : 大さじ3
(B) Potato starch : 大さじ3
(B) Green seaweed : 大さじ1/2
(B) Salt : 小さじ1/2
揚げ油 : 適量

Time required

15minutes

Procedure

1) Prepare the chicken thighs 01:49
Remove excess skin, fat, and sinew from the chicken thighs and cut into large bite-sized pieces.
Sprinkle with sugar and mix for 30 seconds to 1 minute.
2) season 03:28
Put 1 into a zippered plastic bag, add (A) and mix well.
Remove the air and marinate in the refrigerator for 15 minutes.
3) cover with clothes 04:36
Add (B) to a bowl and mix well.
Take out 2, put them in a bowl one by one, sprinkle well, and transfer to a tray.
4) 揚げる 05:27
フライパンの底から1.5ｃｍ揚げ油を入れる。
170℃に加熱し、3の皮を広げながら揚げる。
3分経ったら裏返す。
裏返して2分経ったら、揚げている鶏もも肉を揚げ油から上げて空気に触れさせ、またフライパンに戻す。
1分経ったら火を止める。
揚がったものからバットに取り出し、油切りを3分行いながら余熱で火を通す。
5) 盛り付ける 08:17
4をお皿に盛り付けて完成。

Point

・The time required does not include the time to marinate the chicken thighs.
・Do not use cooking sake. In the video, sake is used.
- Rub the chicken thighs with sugar to give it a richer flavor.
・By using mayonnaise as the marinating ingredient, the chicken thighs will be soft and juicy.
・Use a 1:1 ratio of soft flour and potato starch for the batter.
・Ulva can be used instead of green seaweed.
・Add more batter in step 3.
・During frying, lift the chicken thighs with chopsticks to expose them to air to achieve the twice-fried effect.