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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

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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. 1) Prepare 02:09

    Cut the chicken breast into 1 cm wide pieces so that the fibers are cut off.

  2. 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. 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. 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.

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