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Deep-fried chicken (deep-fried knotted chikuwa) | Easy recipe at home from cooking expert Kari / Yukari's Kitchen's recipe transcription

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Chikuwa : 4 pieces
(A) Soy sauce : 小さじ1
(A)Cooking sake : 小さじ1
(A) Sugar (for chikuwa) : 小さじ1
(A) Grated ginger (for chikuwa) : 小さじ1/2
(A) Grated garlic : 小さじ1/2
片栗粉 : 適量
揚げ油 : 適量
大根 : 100g
(B) Soy sauce : 大さじ1
(B) Sugar (for grated sauce) : 大さじ1/2
(B) Vinegar : 大さじ1
(B) Grated ginger (for grated sauce) : 小さじ1/2
(B) Sesame oil : 大さじ1/2

Time required

15minutes

Procedure

1) make grated sauce 01:42
Peel the radish and grate it.
Add (B) and mix thoroughly.
2) Prepare the chikuwa 02:25
Cut the chikuwa into quarters lengthwise.
Tie the cut pieces together.
Cut and tie the remaining chikuwa in the same way.
3) Combine seasonings 03:25
Put (A) into a plastic bag and mix well.
Add 2 and shake the plastic bag to mix well and mix well with the chikuwa.
Remove the air from the plastic bag, tie the bag and leave it for 5 minutes.
4) Sprinkle with potato starch 04:06
Spread the potato starch on a baking tray.
Add 3 and sprinkle evenly with potato starch.
Lightly dust with potato starch to remove the powder and place in another bowl.
Coat the remaining pieces in potato starch in the same way.
5) 揚げる 04:40
フライパンの底から1cm揚げ油を入れる。
中火で170℃に熱する。
4を入れて揚げる。
40秒位で衣が固まってきたら、裏返す。
返しながら2分揚げる。
バットに取り、3分油切りをする。
6) 盛り付ける 06:09
お皿に5を盛り付ける。
1を添えて完成。

Point

・Be careful when tying the chikuwa, as the chikuwa may tear if you pull too hard.
・If you don't like garlic, you don't need to add it.
・Be careful not to sprinkle too much potato starch.
・At the beginning of frying, the batter will easily peel off, so avoid touching it.
・It's delicious if you sprinkle lemon on it if you like.