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唐揚げ（鶏もも肉の醤油唐揚げ）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

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飲食店独立学校 /こうせい校長

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Ingredients

Chicken thigh : 500g
(A)Water : 1L
(A) Salt : 20g
(B)Cooking sake : 15g
(B) Dark soy sauce : 15g
(B) Salt : 1g
(B) Umami seasoning : 5g
(B) Sesame oil : 10g
white pepper : a little
ginger : 15g
片栗粉 : 180g
米粉 : 60g
水 : 40g

Time required

25minutes

Procedure

1) Prepare the chicken thighs 00:41
Wipe away any drippings from the chicken thighs.
Remove cartilage, blood, hard sinew, and bones from chicken thighs.
Stretch out the skin of the chicken thigh and insert a knife into the center.
Cut to the same g.
2) make brine solution 03:01
Add (A) to a bowl and mix.
Add the chicken thighs, cover with plastic wrap and let soak at room temperature for 30 minutes.
Give it to the colander.
3) Combine seasonings 05:36
Wash and wipe the ginger, removing any protruding and dry parts.
Peel the skin.
Add (B) and grated ginger to a bowl and mix.
4) 衣を作る 06:23
別のボウルに片栗粉と米粉を入れて混ぜる。
水を入れてダマを作るように混ぜる。
5) 衣をつける 07:07
1の水分を拭き取って3に入れる。
ラップを被せて30分漬け込む。
鶏もも肉に4を押さえつけるようにまぶす。
6) 揚げる 08:07
Bring the temperature of the oil (not listed) to 150 degrees.
Moisten the chicken thighs, coat them with the batter, and remove excess batter.
Fry without touching for 1 to 2 minutes.
Take it out and leave it in the residual heat for 5 minutes.
Heat the oil (not listed in ingredients) to 170 degrees and fry twice.

Point

- Drips from chicken thighs can cause odor and unpleasant taste.
・When chicken thighs are spread open, they lose their water retention capacity.
・By adding the brine, the water retention capacity of the chicken thighs increases, making them more tender.
・You can substitute ginger from a tube.
・By adding rice flour to the batter, you can eat it deliciously even when it gets cold.