#Meat dish #Fried food

Deep-fried chicken ｜ Yu you's recipe transcription

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Ingredients

Chicken thigh : 2 sheets (about 500g)
Shiokosho : 1/2 to 1 teaspoon
Grated ginger : 1-2 teaspoons
Grated garlic : 1-2 teaspoons
Ponzu sauce : 3 tbsp
potato starch : 100g
water : 50cc
Fried oil : Appropriate amount

Time required

30minutes

Procedure

1) Meat preparation 00:28
Remove blood vessels and muscles from chicken, divide into 4 equal parts, put in a storage bag, add salt and pepper, ginger and garlic, and knead well. Add ponzu sauce and knead it to let the taste blend in, and leave it for 10 to 20 minutes.
2) Batter preparation 02:55
Add water to the potato starch and let it blend in by hand to make a batter. The batter is entwined just before the meat is fried.
3) Fried 04:37
Fry at 170 ° C for 5-6 minutes. Put it in oil, turn it over in about 1 minute, and fry it until the oil bubbles have settled down. Leave it for 2-3 minutes with residual heat and let it cook.

Point

Removing the blood vessels and streaks of chicken can reduce the odor.
Add grated ginger and garlic in the desired amount.
Since ponzu contains vinegar, the meat becomes tender.
If you want to maintain the fragrant texture of the batter, such as a lunch box, you should use a batter that is a mixture of wheat flour and potato starch at a ratio of 8: 2.
Before putting on the batter, wipe the soup remaining on the meat thoroughly with kitchen paper to remove excess water.
If you put a large amount of meat in the frying oil, the passage of fire will be impaired. Fry little by little.
Decorate with lemon if you like.