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marronrecipe

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Ingredients

Chicken thigh : 400g
(A) Salty sauce : 大さじ2
(A) Chicken soup base : 小さじ1/3
(A) Vinegar : 小さじ1
(A) Sugar : 小さじ1
水 : 大さじ2
卵 : 1個
片栗粉 : 40g
上新粉 : 10g
揚げ油 : 適量

Time required

15minutes

Procedure

1) Get ready 00:27
Peel the chicken thighs, remove excess fat, and cut into 25g pieces.
Melt the egg and mix Joshinko and potato starch well.
2) Season chicken thighs 01:31
Put the ingredients for the seasoning of (A) in a bowl, add chicken thighs, knead the seasoning, and let it soak for 10 to 30 minutes.
3) Knead water into chicken thighs 01:53
Knead 2 tablespoons of water into chicken thighs for 20-30 seconds just before frying.
4) 鶏もも肉を揚げる 02:02
溶き卵にくぐらせ、片栗粉と上新粉を合わせた粉にまぶし、180℃の油で1分30秒ほど揚げる。
一旦引き上げ、バットの上などで4分休ませ、再び180℃の油で40秒ほど揚げる。

Point

・ Amount for 4 people.
・ The key to making fried chicken that is delicious even when cold is to fried it twice and cook it with residual heat.
・ The size of chicken thigh is about the size of a ring of fingers when you sign OK by hand. If the size of the meat is different, the condition of the fire will not be uniform.
・ As the chicken is soaked in the seasoning, the water in the chicken will seep out, so by soaking in the water, the water will be restored and the chicken will be deliciously finished.
・ In step 4, fry a second time to add a brown color and improve the texture.
・ Does not include soaking time.