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Deep-fried chicken ｜ Party Kitchen --Recipe transcription of Party Kitchen

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Party Kitchen-Party Kitchen

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Ingredients

Chicken thigh : 350g
Dark soy sauce : 2 tablespoons
Liquor : 1 tablespoon
Salt and pepper : a little
potato starch : 2 tablespoons
Cake flour : 2 tablespoons
Fried oil : Appropriate amount
lettuce : as you like
Lemon : 1/4 piece

Time required

30minutes

Procedure

1) Prepare chicken thighs 00:22
Remove muscle, cartilage, and excess fat from chicken thighs and cut into bite-sized pieces.
2) Knead the seasoning and let it lie down 03:30
Put the chicken from 1 in a bowl, add dark soy sauce, sake, and salt and pepper, knead, and leave for 10 minutes.
3) Match clothes 04:46
Discard the pickled juice from 2 leaving about 10%, add a mixture of potato starch and cake flour, and mix well.
4) Fried 05:22
Bring the oil to 160 ° C to 165 ° C, quickly add 3 chicken and fry for 4 to 5 minutes.
5) Drain the oil 05:35
Give it to the bat and let it rest for 5 minutes.
6) Fry twice 06:03
Raise the oil to 180 ° C and fry twice for 1-2 minutes. Completion of fried chicken.
7) Serve 06:36
Place the torn lettuce on a plate and serve the fried chicken.
Serve with lemon comb.

Point

・ Chicken thighs are smoother by removing muscle, cartilage, and excess fat.
・ If you have time, it will be more delicious if you leave it for 10 minutes or more after kneading the seasoning.
・ Leave a little of the pickled sauce and sprinkle it with potato starch to add flavor to the batter.
・ Once fried, let it rest for 5 minutes so that the meat will be cooked with residual heat and the finish will be soft.
・ The temperature of the oil is 160-165 ℃, and the point is to let it rest for a while and fry it twice at a high temperature.