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Deep-fried chicken | Transcription of the recipe by cooking researcher Ryuji's Buzz Recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chicken thigh : 350g
(A)塩 : 小さじ1/3
(A)醤油 : 小さじ2
(A)味の素 : 7振り
(A)酒 : 小さじ1
(A)ごま油 : 小さじ1
(A)黒胡椒 : 適量
ニンニク : 1片
卵 : 1個
片栗粉(先付け用) : 大さじ3
油 : 適量
片栗粉(後付け用) : 適量

Time required

50minutes

Procedure

1) Prepare for garlic 02:32
Cut off the root of the garlic and peel it.
2) Prepare chicken thighs 02:43
Cut chicken thighs in half.
Cut into 8-9 equal parts.
3) Season 03:11
Put 2 in a bowl.
Grate (A) and 1 and rub in by hand.
Cover with plastic wrap and leave at room temperature for 20-30 minutes.
4) 衣を付ける 06:10
3に卵を入れて揉み込む。
片栗粉(先付け用)を入れて揉み込む。
5) 揚げる 08:00
小さめのフライパンに油を鍋底から1cm程度の高さまで入れる。
中火で温める。
バットに片栗粉(後付け用)を入れて4をまぶし、温度が上がった油に入れる。
中火で片面が揚がったら裏返して反対の面も揚げる。
取り出して余熱で火を通す。
6) 盛り付ける 10:55
お皿に5を盛る。
カットレモン(分量外)を添える。

Point

・ During step 2, remove the streaks and fat from the chicken thighs if you are concerned.
・ By adding Ajinomoto, the synergistic effect of inosinic acid in chicken thighs and glutamic acid in Ajinomoto enhances the flavor.
・ During step 3, the chicken thighs will be tasted by kneading.
・ If you are uncomfortable with putting it in the refrigerator for 20 to 30 minutes during step 3, put it back in the refrigerator for 20 minutes and then return it to room temperature.
・ In step 5, using a small frying pan suppresses oil consumption, and exposing the fried chicken to the air improves the texture.
・ In step 5, put wooden chopsticks in oil and if bubbles appear, it is a guide that the temperature has risen.
・ Sprinkle with salt and pepper to make it more delicious.
-Eggs act as a moisturizer and do not deteriorate, making them ideal for lunch boxes.