漬物（ニラ漬け）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 10minutes
Deep-fried chicken breast | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe
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Ingredients
- Chicken breast : 1 sheet
- (A) Soy sauce : 3 tbsp
- (A) Mirin : 1 tablespoon
- (A) Sake : 1 tablespoon
- (A) Grated garlic : 1 piece
- (A) Umami seasoning (Ajinomoto) : 1/3 teaspoon
- potato starch : Appropriate amount
- Salad oil (for deep-fried food) : Appropriate amount
Time required
20minutes
Procedure
-
1)
Cut chicken breast
01:10
Cut the chicken breast at intervals of 8 mm to 1 cm to an even thickness.
-
2)
Add seasoning and soak
02:39
Put 1 in a bowl, add seasoning (A), knead and soak for about 10 minutes.
-
3)
Fried chicken
04:12
Put oil (about 1 cm deep) in a frying pan and heat it over medium to high heat. Add chopsticks and when small bubbles come out, sprinkle the chicken pickled in step 2 with potato starch and fry.
When one side is fried, turn it over and fry the other side.
Be careful not to fry too much, take out the chicken when it is cooked, raise it once on a bat covered with kitchen paper, lightly drain excess oil, and serve it on a plate.
Point
・ If you slice the chicken breast into thin slices, the passage of fire will be minimized, so it will not be dry.
・ If you are concerned about the skin of chicken breast, you can remove it.
・ If the chicken breast is not evenly thick, the streets of the fire will be sparse.
・ Grated garlic can be tubed, but raw grated garlic is recommended as it gives off a scent.
・ When frying, be careful as it will become hard if cooked too much.
・ If you like, you can add small onions to improve the color.
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