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とり天｜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 breast : 350g
（A）白だし（ヤマキ） : 大さじ1
（A）酒 : 大さじ1
（A）おろしニンニク : 1片
（A）おろしショウガ : 5g
（B）薄力粉 : 大さじ3
（B）片栗粉 : 大さじ2
（B）塩 : 小さじ1/4
（B）炭酸水 : 大さじ4
サラダ油 : 適量
カットレモン : 1個

Time required

50minutes

Procedure

1) Prepare 01:52
Cut the chicken breast that has been returned to room temperature to a width of about 1.5 cm.
Add (A) and knead.
Leave it at room temperature for about 20 minutes to let it blend in.
2) Fry 03:58
Add salad oil to about 1 cm from the bottom of the frying pan and heat on medium heat.
3) Make clothes 04:23
Put (B) in a bowl and mix.
4) 揚げる 05:16
鶏肉に衣をからめ、温まった油に入れ揚げる。
両面が香ばしく色付けばバットにあげ、油を切る。
皿に盛り、レモンを添える。

Point

・ Economical because chicken breast is used.
・ Return the chicken breast to room temperature. If you want to use something that has just been taken out of the refrigerator, warm it in the microwave for 10 seconds each.
・ If you use something other than Yamaki's white sardine, it will be just right if you reduce the amount because it has a lot of salt.
・ By mixing flour and wheat flour, the texture is good.
・ By adding carbonated water to the batter, air bubbles are added and the finish is fragrant.
・ It is delicious even if you arrange it with your favorite ingredients.