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にんにくチキン｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

鶏手羽元 : 8～10本
(A)にんにくのすりおろし : 1片
(A)しょうがのすりおろし : 1かけ
(A)しょうゆ : 大さじ2
(A)酒 : 大さじ1
(A) Salt, coarsely ground black pepper : 各少々
片栗粉 : 大さじ6～7
にんにく : 4片
油 : 適宜
Coarse ground black pepper for finishing : 適宜

Time required

25minutes

Procedure

1) 具材の下準備をする 01:35
Make several cuts in the thick part of the chicken wings with a kitchen scissors.
Put it in a bowl, knead the seasoning (A) by hand, and let it soak for 10 minutes.
Slice the garlic vertically.
2) にんにくを揚げる 03:18
Add oil to a frying pan, add garlic and light.
Heat on medium heat and remove and drain before the color changes.
3) Put on the batter and fry the chicken wings 04:11
Add potato starch to the chicken wings of 1 and mix.
Heat the oil used in step 2 over medium heat, add chicken wings, turn one side over for 4 minutes, turn it over and fry for another 4 minutes, then remove and drain the oil.
4) 仕上げる 06:48
Serve in a bowl and sprinkle with 2 garlic.
Finish with coarsely ground black pepper.

Point

・ Materials for 2 to 3 people.
・ Because the chicken wings are delicious, they go well with wine.
・ By making a notch in the chicken wings, the seasoning is easy to get used to and it is easy to cook.
・ When frying garlic, add it before heating the oil and gradually cook it. By taking it out before the color changes, it gives a soft texture while transferring the scent to the oil.
・ The texture is improved by using potato starch instead of wheat flour for the batter. When mixed so that the seasoning of (A) is absorbed, the texture becomes crunchy.
・ When frying chicken wings, you don't have to worry if the chicken wings are stuck together. If you lift it and fry it while exposing it to the air, it will have a more crunchy texture.
・ If you like, you can also add a seasoning made by adding coarsely ground black pepper to vinegar.