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揚げ物（チキンスティック）｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

chicken breast : 700g
(A)塩麹 : 大さじ2
(A)醤油 : 大さじ2
(A)みりん : 大さじ2
(A)酒 : 大さじ2
(A)あごだし : 小さじ2
(A)マヨネーズ : 大さじ1
(A)アウトドアスパイス : 適量
(A)卵 : 1個
片栗粉 : 適量
米粉 : 適量
パン粉 : 適量
米油 : 適量

Time required

20minutes

Procedure

1) 鶏むね肉の下準備をする 00:54
Peel the skin from the chicken breast.
Halve the thickness of the chicken breast and cut into sticks.
2) 漬ける 02:46
Place the chicken breasts in a bowl.
Add (A) and mix.
Cover with plastic wrap and soak for 2 hours to overnight.
3) 衣をつける 05:40
Add potato starch, rice flour, and bread crumbs to a vat and mix.
Sprinkle with 2.
4) 揚げる 08:00
Pour about 1-2 cm of rice oil from the bottom of the frying pan and heat it to 165-170 degrees.
Add step 3 and fry for 1 minute and 30 seconds on each side.
Take it out.
Turn up the heat to high, return to the frying pan, and fry for about 30 seconds.
Take it out, drain the oil and it's done.

Point

・We use 4 times more concentrated ago soup stock.
・Agodashi can be substituted with mentsuyu or white soup stock.
・If you want to freeze it, freeze it before heating and it can be stored for about 2 weeks.
- Bring the chicken breast to room temperature before heating.
・Use potato starch and rice flour in a 1:1 ratio.
・If you don't have outdoor spices, add plenty of black pepper and 2 teaspoons of grated garlic, although they can't be substituted.
・Use fine breadcrumbs.
・Bread crumbs may be omitted.
・For the temperature of 165 to 170 degrees in step 4, insert chopsticks and aim for air bubbles to start forming from the tip of the chopsticks.
・Do not touch the batter immediately after adding step 3 in step 4 as the batter will peel off.
- Pickling time is not included in the required time.