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唐揚げ（鶏もも肉の唐揚げ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chicken thigh : 320-350g
生姜 : 5g
にんにく : 5g
卵 : 1個
片栗粉 : 適量
サラダ油 : 適量
レモン : 1/8個
(A)醤油 : 大さじ1と1/2
(A)酒 : 大さじ1と1/2
(A)うま味調味料 : 4振り
(A)砂糖 : ひとつまみ
(B) Umami seasoning salt : 適量
(B) Ground pepper : 適量

Time required

30minutes

Procedure

1) Prepare the ingredients 03:55
Peel the garlic.
Cut the chicken thighs into equal sized pieces.
2) 鶏もも肉を漬ける 05:58
ボウルに鶏もも肉を移す。
(A)、すりおろしたにんにくと生姜を加えてその都度手でよく揉み込み、30分漬ける。
3) 下準備をする 10:50
別のボウルに卵白を入れ、卵黄は器に入れる。
卵白をよく溶きほぐす。
バットに片栗粉を入れる。
フライパンにサラダ油を入れ中火にかける。
4) 揚げる 11:31
Spread the skin of the chicken thighs out so that it does not go inside, and coat the surface with potato starch.
Dip them in egg white to coat, then place in a frying pan and fry.
Once browned, flip it over, and once browned all over, remove from the oven and drain the oil.
5) 盛り付ける 18:10
Place on a plate and sprinkle with (B).
Finish by adding lemon and egg yolk.

Point

- Ginger has a better flavor with the skin on, so do not peel it.
・If you don't like the texture of the chicken thigh tendons, you can remove them.
・You can use garlic in a tube, but we recommend using fresh garlic.
- By kneading thoroughly with your hands, the soaking time can be shortened.
If you don't have time, marinating for 10 minutes is fine.
*Marinating time is not included in the time required.
-If the skin of the chicken thighs tucks inwards, the texture will be poor.
- By coating the fish with egg white before frying, it is less likely to absorb oil and the moisture is locked in, making it juicy.