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手羽先唐揚げ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chicken wings : 5
味塩コショウ : 適量
（A）しょうゆ : 大さじ3
（A）みりん : 大さじ2
（A）酒 : 大さじ1
（A）砂糖 : 大さじ1と1/2
（A）味の素 : 2振り
片栗粉 : 適量
ゴマ : 適量
ホワイトペッパー : 適量

Time required

30minutes

Procedure

1) Prepare 02:33
Make a cut on the front side of the chicken wings and put a knife on the back side between the bone and the meat.
Sprinkle with salt and pepper and let it blend in.
2) Make sauce 03:44
Put (A) in a frying pan and simmer until thickened.
3) Fried 05:35
Prepare another frying pan, pour the vegetable oil up to about 1 cm from the bottom of the pan, and warm it.
Sprinkle potato starch on the chicken wings of 1 and put in warm oil and fry the whole fragrantly.
Put it in a vat and drain the oil.
4) タレに絡める 07:19
2のタレに少量の水を加え温める。
3の揚げた手羽先を入れ、全体にタレを絡める。
皿に盛りタレをかけ、ゴマを散らし、ホワイトペッパーをふる。

Point

・ By making a cut on the surface of the chicken wings, it prevents the chicken from bursting when frying.
・ When checking the concentration of boiled sauce, turn off the heat before checking.
・ If you sprinkle a lot of potato starch, it will be savory.
・ Pepper powder can be used as a substitute for white pepper.