肉詰め（ピーマン肉詰め）｜クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 30minutes
#Japanese food
#Meat dish
#Fried food
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
From wings ｜ Kottaso Recipe's recipe transcription
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Ingredients
- Chicken wings : About 800g
- (A) Grated garlic : 1 tsp
- (A) Grated ginger : 1 tsp
- (A) Soy sauce : 2 tablespoons
- (A) Mirin : 1 tablespoon
- (A) Liquor : 3 tbsp
- (A) Salt and pepper : a little
- (A) Honey : 1/2 tbsp
- (A) Chin dashi (4 times concentrated) : 1 tsp
- (A) Sesame oil : 1 tablespoon
- potato starch : Appropriate amount
- Rice oil : Appropriate amount
Time required
20minutes
Procedure
-
1)
Preparation
00:00
Prick the chicken wings with the tip of a fork or kitchen knife to make a hole. Add (A) and mix by hand. Let the taste blend in for about an hour.
-
2)
Put on a batter
04:00
Add potato starch and let it blend in for a while.
-
3)
Fried
04:53
Put chicken wings in oil warmed to 170 degrees and fry for about 3 minutes. When it becomes lightly colored, remove it and preheat it.
-
4)
Fry twice
07:30
Fry twice in oil at 170 ° C to 180 ° C for about 30 seconds.
Point
A recipe for deep-fried chicken wings that is crispy and fragrant, but not persistent.
By putting it in a storage bag and letting it lie down, the sauce will spread throughout and the taste will be easier to stain. When soaking in a bowl, it is better to stir once in about 30 minutes.
When laid in the refrigerator, it is better to bring it to room temperature before frying.
When frying for the first time, be careful not to exceed 170 ° C.
If you don't have honey, you can use a little more mirin or sugar.
The chin soup stock is white or may be Japanese style.
If you like, you can fried white pepper.
The time to lie down is not included in the required time.
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