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花かつおの香味から揚げ｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

Chicken thigh : About 800g
花かつお : 約15g
（A）しょうゆ : 大さじ2
（A）みりん : 大さじ1
（A）酒 : 大さじ1
（A）創味シャンタン : 小さじ1
（A）おろしショウガ : 小さじ1/2
（A）おろしニンニク : 小さじ1/2
花かつお（衣用） : 適量
片栗粉 : 大さじ6
米油 : 適量

Time required

30minutes

Procedure

1) Prepare 00:50
Cut chicken thighs into bite-sized pieces and put them in a bowl.
Add (A) and knead, add flower bonito and knead further.
Leave it for about 30 minutes to let it blend in.
2) To dress 04:10
Add potato starch to 1 and mix.
Add a little flower bonito and mix further.
3) Fry 05:46
Put 2 in rice oil warmed to 170 degrees and fry for about 2 minutes.
Take it out once and take it out to the tapper.
Raise the temperature of the oil to 180 degrees, put the chicken back in and fry for about 30 seconds.
Take it out to the tapper and drain the oil.

Point

・ Because it is fried in rice oil, it is healthy. Rice oil can be replaced with salad oil.
・ The time to soak chicken thighs in the seasoning should be about returning to room temperature.
・ The taste is increased by adding Somi Shantung.
・ Waper can be used as a substitute for Somi Shantung.
・ Because the batter is easy to peel off at the beginning of frying, do not touch it until the batter has settled down.
・ The time required does not include the time to season chicken thighs.