Deep-fried chicken fillet | Easy recipe at home related to cooking researcher / Yukari's Kitchen's recipe transcription
- Chicken fillet : 7 bottles (450g)
- 片栗粉 : 大さじ2
- 薄力粉 : 大さじ2
- 砂糖 : 小さじ2
- （A）醤油 : 大さじ2
- （A）調理酒 : 大さじ2
- （A）おろしニンニク : 小さじ1
- （A）おろしショウガ : 小さじ1
- 揚げ油 : 適量
Prepare the scissors
Remove the streaks from the scissors and cut the larger ones diagonally in half.
Rub the sauce into the scissors and pickle it.
Put 1 in a bowl, add sugar and knead well. Add (A) here, knead it, remove it with plastic wrap, cover it, and soak it in the refrigerator for 5 minutes.
Put clothes on the scissors
Remove the excess sauce from 2 and add the potato starch and cake flour, mix and sprinkle on the whole.
・ A simple side dish recipe that can be pickled in just 5 minutes.
・ Use kitchen paper and a fork to remove the scissors. Put the streaks between the forks, pinch the tips of the streaks from between the forks with kitchen paper, pull the forks toward the meat, and pull the kitchen paper to the other side for a clean streak.
・ The point is to knead the sugar into the scissors before adding other seasonings in step 2. By rubbing the sugar, the light-boiled scissors will be rich and delicious.
・ A few cooking steps can be done in a plastic bag.
・ The guideline for the temperature of the oil is the degree to which fine bubbles come out from the tip of the chopsticks.
・ If you fry while removing the debris that comes out during frying, it will be beautifully finished.
・ Recommended as a side dish for lunch boxes and snacks for sake.
・ If you want to put it in your lunch box, you can cut the scissors into bite-sized pieces.