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唐揚げ（鶏もも肉の唐揚げ）｜クキパパ料理教室さんのレシピ書き起こし

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Kukipapa cooking class

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Ingredients

鶏もも肉 : 1.2kg
生姜 : 20g
(A) Noodle soup : 大さじ3
(A) Alcohol : 大さじ2
(A) Mirin : 大さじ1
(A) Chicken stock powder : 小さじ2弱(5～6g)
(A) Salt : ひとつまみ
(A) Egg : 1個
小麦粉 : 大さじ3
片栗粉 : 適量
こめ油 : 適量

Time required

60minutes

Procedure

1) Prepare the chicken thighs 00:25
Remove excess skin, fat and cartilage from chicken thighs.
Cut each piece into 6 equal pieces.
2) 鶏もも肉を漬ける 01:28
ボウルに生姜をすりおろして入れ、(A)を加えて混ぜる。
小麦粉を振るいながら加えて、よく混ぜる。
1を加えて全体に絡めたら、ラップをして冷蔵庫で3時間漬ける。
3) 片栗粉をつける 03:23
別のボウルに片栗粉を入れ、鶏もも肉を1つずつ入れて周りに軽くまぶしたらバットに並べる。
再度片栗粉をつけながら、手で皮目を外にして伸ばし、形を整える。
4) 揚げる 04:14
Add the rice oil to a frying pan and place over medium heat, then add 3 on low heat.
Fry while turning them over, and remove them from the frying pan after 4 to 5 minutes.
Scoop out the frying oil with a sieve to remove any excess and fry the remaining 3 ingredients.
Once the temperature reaches 180 degrees, add the previously fried ingredients and fry. When the surface has turned a nice golden brown, remove the ingredients and it's done.

Point

You can adjust the amount of salt to suit your taste.
- We recommend soaking for 2 hours or more.
- After removing excess skin, fat, and cartilage from chicken thighs, the weight will be approximately 1.1 kg.
- To make cleaning easier, wrap aluminum foil around the grater and grate ginger.
・The noodle soup used is 3 to 4 times concentrated.
・We use unsalted sake.
- Deep frying twice, at low and high temperatures, results in a juicy inside and a fragrant outside.
-You can also add aurora sauce, ponzu sauce with grated daikon radish, salt and pepper to taste.