しば漬け（ナスのしば漬け）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 15minutes
#Meat dish
#Fried food
#Side dishes
#Complimented rice
#Popular YouTuber (more than 100,000 registered users)
唐揚げ（鶏もも肉のにんにく生姜唐揚げ）｜くまの限界食堂さんのレシピ書き起こし
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- 869本
Ingredients
- 鶏もも肉 : 500g
- (A)水 : 200ml
- (A)塩 : 大さじ1強(20g)
- (A)糖 : 大さじ1強(20g)
- (B)醤油 : 大さじ1
- (B)酒 : 大さじ1
- (B)コショウ : 適量
- (B)にんにくチューブ : 小さじ1
- (B)生姜チューブ : 小さじ1
- (B)卵 : 1個
- (C)薄力粉 : 1カップ
- (C)片栗粉 : 1カップ
Time required
40minutes
Procedure
-
1)
鶏もも肉の下準備をする
00:16
鶏もも肉の筋を切り落とし、約40gの一口大に切る。
ボウルに(A)を入れて溶かし、鶏もも肉を加えて手で揉み込む。
表面にラップを張り付け、冷蔵庫で30分漬ける。 -
2)
下味をつける
02:08
1の水を切り、キッチンペーパーで水気をよく拭き取る。
ボウルに戻し、(B)を加えて手でよく揉み込む。
10分漬ける。 -
3)
衣をつける
03:10
Add (C) to a plate and mix well.
Drain the water from step 2 and add the ingredients, sprinkling evenly over the ingredients. -
4)
Fry
04:16
Add oil (not included in the recipe) to a pot and heat to 170°C.
Add 3 and fry for about 6 minutes and 30 seconds, turning the pieces over.
Once cooked, remove from the oven and it's done.
Point
- Soaking in a sugar-salt liquid softens the meat due to its moisturizing effect and prevents the tendons and flesh from shrinking.
- After coating the chicken thighs with skin, wrap them in the skin and fry them to get a nice texture.
- Adjust the frying time according to the size of the chicken thighs.
*The time for soaking in step 1 is not included in the total time.
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