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Deep-fried mini Tatsuta | Transcription of Katchanneru's recipe

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kattyanneru

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Ingredients

Chicken thigh : 1 sheet (about 300-350g)
(A) Soy sauce : 1 tablespoon
(A) Cooking sake : 1 tablespoon
(A) Grated ginger : 2 tsp
(A) Salt and pepper : a little
(A) Sugar : 1/2 teaspoon
Beaten egg : 1/2 piece
Cake flour : 3 tbsp
potato starch : 2 tablespoons
rice flour : 2 tablespoons
Fried oil : Appropriate amount

Time required

60minutes

Procedure

1) Prepare chicken thighs 00:41
Cut off excess streaks from chicken thighs and make a few holes. There is a central boundary, so cut it in half and then cut it into smaller pieces.
2) Combine with seasoning 01:18
Put in a bowl, add seasoning (A), knead, wrap and soak for about 30 minutes.
3) Mix clothes 01:52
After a while, add 1/2 beaten egg and knead well.
Add the cake flour and knead well until there are no lumps.
4) Sprinkle with flour 02:13
Put potato starch and rice flour in a vat at a ratio of 1: 1 and mix them, and sprinkle the flour on the surface of the chicken.
5) Fried 02:52
Heat a frying pan with frying oil, and when the oil heats up to 160 degrees, add chicken and fry.
After 1 minute and 30 seconds, turn it over and fry it for 1 minute and 30 seconds for a total of about 3 minutes, then remove it.
After taking it out, leave it for about 5 minutes and cook it with residual heat. Repeat this until the chicken is gone.
6) Fry twice 04:13
If the oil is dirty, rub it once to clean the frying pan, then put the oil back and warm it to a high temperature of 190-200 degrees.
When the oil is warm, fry the chicken fried in 5 twice. Fry until colored for 1 to 1 and a half minutes, then remove. Repeat until all chicken is fried twice.
When fried, place it on a plate and it's done.

Point

・ When you cut chicken into small pieces, you should cut it considering that it will shrink a little when fried.
・ Cut chicken into strips of about 2 cm, and then cut into 2 cm squares.
・ Uses potato starch and rice flour to give a crunchy texture.
・ If you don't have rice flour, you can make it with only potato starch.
・ The guideline for the temperature of oil at 160 degrees is that it slowly foams when you put the chopsticks in it.
・ The guideline for the temperature of oil between 190 and 200 degrees is that it foams as soon as you put the chopsticks in it.
・ Although it is small, it is good enough to eat.
・ Because it is small, less frying oil is required than regular fried foods.