#Meat dish #Fried food #Appetizers #Side dishes #Idea cooking #Appearance #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views

鶏胸唐揚げ｜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

お気に入りに追加

Cooking expert Ryuji's buzz recipe

Number of Subscribers: 505.0万人
Number of View: 17.4億回
Number of Videos: 2,415本

Ingredients

Chicken breast : 1 sheet (about 300g)
しょうゆ : 大さじ3
（A）みりん : 大さじ1
（A）酒 : 大さじ1
（A）味の素 : 9振り
（A）おろしニンニク : 1片
（A）クミン : 小さじ1/2
（A）黒コショウ : 適量
片栗粉 : 適量
サラダ油 : 適量
小ネギ : 適量
カットレモン : 1個

Time required

25minutes

Procedure

1) Prepare 02:09
Cut the chicken breast into 1 cm wide pieces so that the fibers are cut off.
2) Season 03:33
Put 1 in a bowl, add salty soy sauce, and knead.
Add (A), knead further, and soak at room temperature for about 15 minutes.
3) Fry 05:23
Pour the vegetable oil into a frying pan about 1 cm from the bottom of the pan and warm it.
Sprinkle potato starch on 2 and fry on high medium heat until the whole is golden brown.
4) 盛り付ける 07:30
油を切り、皿に盛り付け、カットレモンを添え、小ネギを散らす。

Point

・ If the chicken breast is cooked too much, it will become hard and dry, so cut it against the fibers.
・ You can remove the chicken breast skin if you like.
・ By making the pickled sauce thicker, the taste will soak in in a short time. When soaking overnight, it is necessary to adjust by reducing the amount and diluting it as a whole.
・ It is delicious even if you eat it with mayonnaise.