生姜焼き（ナスと豚肉の生姜焼き）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 20minutes
Deep-fried chicken ｜ Life THEATER: Transcription of useful cooking videos
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Ingredients
- Chicken thigh : 2 sheets
- Cake flour : 200g
- Liquor : 1 tablespoon
- soy sauce : 1 tablespoon
- Baking powder : 1 tablespoon
- Carbonated water : About 200cc
- It's white : 60cc
- Ginger (tube) : 1/2 teaspoon
- Garlic : 1/2 teaspoon
- Salad oil : 1 tsp
- sugar : 1 tsp
Time required
20minutes
Procedure
-
1)
Prepare
00:34
Cut chicken thighs into bite-sized pieces of 3 cm square.
Put chicken thighs, soy sauce, sake, white soup, sugar, garlic and ginger in a bowl, mix and soak the chicken thighs in a bowl. -
2)
Make clothes
01:27
Put flour, baking powder and salad oil in a bowl.
Add carbonated water little by little and mix each time.
Mix until there are no lumps. -
3)
Fried
02:08
Put the vegetable oil (outside the amount) in a pan at a height of about 3 cm from the bottom, hang the clothes and heat to the temperature where bubbles appear.
Pass the chicken thigh of 1 through the batter and fry it.
Heat for 3-4 minutes until the batter turns golden brown. -
4)
Drain the oil with kitchen paper
02:56
When it turns golden brown, pour it on kitchen paper and drain off excess oil.
Point
・ With the effort of adding baking powder and carbonated water to the batter, fried chicken that retains its fragrant texture over time is completed.
・ Beer can be used instead of carbonated water.
・ You can use mentsuyu instead of white soup.
・ Ginger can be tubed, but using raw ginger will make it more fragrant.
・ If fried food comes out, remove it frequently.
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