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Deep-fried chicken (salted fried chicken wings and chicken wings) | Recipe transcription from Chef Shitara's cooking dojo

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Chef Shitara's cooking dojo

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Ingredients

chicken wings or wings : 5-10 pieces
片栗粉 : Appropriate amount
塩 : 7% of meat weight
コショウ : a little

Time required

40minutes

Procedure

1) shape into a tulip 00:25
Make a slit on the chicken wing 1cm from the joint to the widest side, and fold it outward to expose the bone.
Stand it on a cutting board and push it down so the bones are exposed.
Cut off the thin end of the chicken wing.
Rotate and remove the thinner of the two bones.
Make a slit around the bone of the chicken wing, stand it up on a cutting board, and tuck the chicken wing under so the bone is exposed.
2) season 03:52
Measure the weight of 1, sprinkle 7% of the weight of salt, and rub it in.
Sprinkle with pepper and let it rest in the refrigerator for 10 minutes, skin side up.
3) fry 05:51
Pour oil (not listed) into the frying pan to a depth of 1cm.
Add a small amount of water (not listed) to the potato starch and mix until the potato starch forms clumps in places.
Add potato starch to 2.
Place 2 in oil, skin side down, and fry at 170℃.
When the skin turns a light golden brown, flip it over.
When both sides are light golden brown and the juices come out when pierced with a comb, turn the heat up to high.
Fry until the surface turns a deep golden brown, then remove to a wire rack and drain the oil.

Point

・The amount of salt added to meat is generally 1% of the weight of the meat, but it is set at 7% to account for the bones.
・When frying, make sure to keep the temperature at 170℃ while frying while checking the temperature with a thermometer.
- If you don't have a thermometer, it's a good idea to pierce the meat with a skewer and see if the meat is cooked through when clear juices come out.
・If you heat the meat for 1 minute until the center temperature reaches 75°C or higher, it will be completely cooked.