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Deep-fried seaweed salt | Transcription of Haruan's recipe

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Haruan

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Ingredients

Chicken thigh : 1 sheet
(A) Salt : 1/2 teaspoon
(A) Sugar : 1 tsp
(A) Soy sauce : 1 tsp
(A) Liquor : 2 tablespoons
(A) Sesame oil : 1/2 tbsp
Green laver : 1 tablespoon
Cornstarch : 3 tbsp
potato starch : 3 tbsp

Time required

40minutes

Procedure

1) Prepare chicken thighs 01:02
Chicken thighs remove excess fat and streaks.
Cut into smaller bite sizes.
2) Season 02:01
Put chicken thigh and (A) in a plastic bag and knead from the top of the bag.
Soak for 15 minutes at room temperature.
3) To dress 03:27
Add green laver, cornstarch and potato starch and close the mouth.
Shake the chicken thighs evenly.
4) Fried 04:53
When the frying oil has warmed to 180 ° C, fry the chicken.
When it is lightly browned, take it out once.
Leave it for about 2 minutes and let it cook with residual heat.
5) Fry twice 06:11
Fry again for about 1 minute until it turns golden brown.

Point

・ Chicken thighs are made even more delicious by removing excess fat and streaks.
・ By cooking the karaage with the skin on, it has a savory and savory texture. If you are not good at it, you can remove it.
・ By adding sesame oil to the bottom, the finish will be rich in gravy.
・ Be careful not to get burned because the oil splashes when you put the fried chicken back in.