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唐揚げ（豚肉唐揚げ）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

pork : 1 large piece (about 200g)
(A)醤油 : 小さじ2
(A)オイスターソース : 小さじ2
(A)酒 : 大さじ1/2
(A) Grated garlic : 小さじ1/2
(A)カレー粉 : 小さじ1/4
potato starch : 大さじ5
サラダ油 : 大さじ3
Sesame oil : 大さじ3

Time required

35minutes

Procedure

1) make preparations 01:30
Make diagonal cuts in the pork at 1cm intervals.
Make a cut on the back side in the same way.
Cut in half.
Pat each side with your hands to spread them out.
2) season 03:15
Add (A) to the vat and mix.
Add 1 and mix.
Leave it for about 10 minutes.
3) 衣をつける 05:13
Put potato starch in a vat, add 2 and sprinkle it well.
Press the pork with your hands.
4) fry it 06:36
Add salad oil and sesame oil to a frying pan and heat over medium heat.
Add 2 and fry for 3 to 4 minutes over medium heat.
Flip and fry the other side for about 3 minutes.
Take it out and drain the oil well.
5) 盛り付ける 08:46
Cut 4 into desired size.
Finish by placing on a plate.

Point

・We use thick-sliced pork cutlets.
・If the pork is thin or small, use two pieces.
・By making cuts in the pork, it becomes softer, the flavors blend more easily, and the meat cooks evenly.
・If you beat the pork with your hands, it will become soft.
・If you replace the curry powder with five-spice powder, you can make Taiwanese-style fried pork.
・When frying, shift the position of the pork partway through the frying process.
・It is also delicious if you add pepper to your taste.
・Make sure to sprinkle potato starch all over.