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げんこつ鶏天｜鳥羽周作のシズるチャンネルさんのレシピ書き起こし

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Shizuru Channel

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Ingredients

鶏もも肉 : 250g
カレー粉 : お好みの量
塩 : 適量
揚げ油 : 適量
ビール（ベニエ生地） : 135g
薄力粉（ベニエ生地） : 100g
ドライイースト（ベニエ生地） : 10g
水（ブライン液） : 100g
塩（ブライン液） : 5g
グラニュー糖（ブライン液） : 5g

Time required

60minutes

Procedure

1) Make beignet dough 01:07
Put flour, dry yeast and beer in a bowl, mix and ferment for 15 to 30 minutes.
2) Soak in brine 02:16
Cut chicken thighs into easy-to-eat pieces and soak them in a brine solution mixed with water, salt and granulated sugar.
3) Drain chicken thighs 04:20
Drain the chicken thighs, wipe them off with kitchen paper, and sprinkle with curry powder.
4) 揚げる 05:08
Sprinkle chicken thighs with flour, entangle in beignet dough and fry in 180 degree oil.
5) 仕上げる 06:32
鶏もも肉に火が入って、焼き色がついたら油を切って塩を振る。お皿に盛り付けて完成。

Point

・ By soaking chicken thighs in brine, it has the effect of increasing the size of the meat and making it juicy.
・ If you can afford chicken thighs, soak them in brine for 2 to 4 hours.
・ By putting the batter tightly, air will enter and the batter will swell.
・ Adjust the amount of salt to your liking.