Crispy Chicken🐔✨
[How to make]
① Remove excess fat from chicken thighs and cut them into bite-sized pieces (4 to 5 cm square) 🔪 the trick to juicy is to cut them into large pieces!
② Put chicken, 2 teaspoons of soy sauce, 1 teaspoon of sake, 1 teaspoon of garlic, and 1 teaspoon of ginger in a plastic bag, rub well, and soak for about 15 minutes ⏱️
③ Beat 1 egg in a bowl, add 50g of cake flour and 50g of potato starch and mix 🥚 Do not mix too much! The trick to a crunchy texture is that there is a little lumps left 👌
④ Lightly drain the juice of the pickled chicken and put it in the batter
⑤ Put plenty of oil in a pot or frying pan and heat to 180 ℃ 🔥 Add chopsticks and foam vigorously!
⑥ Gently put the chicken one by one → If you put a lot at once, the temperature will drop, so 3 to 4 pieces at a time!
⑦ Fry for 4-5 minutes and take out once when it becomes golden brown → Let it rest for 2 minutes
⑧ Raise to 190 ℃ and fry again for 1 minute 🔥 This twice fried makes it crispy!
Drain the oil and you're done!
💡 Points
・ The lumps of the batter create a crunchy texture! Be careful not to mix too much ⚠️
・ Twice fried is the biggest crunchy point 🙆 It's delicious enough just once, but it's completely different!
・ Even if you squeeze lemon 🍋
· Fast food style with ketchup + mustard 🍟
・ Great for parties and snacks 🍺
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# crispy _ chicken fried chicken # easy # recipe Recipe for short time Chicken thigh
クリスピーチキンを自宅で作るときのポイントをもう少し詳しくシェアしますね。 まず、鶏もも肉は大きめに切ることで、揚げたときに中がジューシーに仕上がります。小さく切ってしまうと火が入りすぎてパサつきやすいので注意しましょう。漬け込み時間は15分ほどですが、時間があれば30分ほど置くとより味が染み込みます。 衣の作り方も重要で、卵と薄力粉と片栗粉を混ぜるときにあえてダマを残すのがザクザク食感を生み出します。混ぜすぎてしまうと衣が重たくなり、揚げた時にサクサク感が損なわれるので、軽く混ぜるのがおすすめです。 揚げ油の温度管理もポイントです。最初は180℃でじっくり揚げて肉の内部まで火を通し、その後190℃に温度を上げて二度揚げすることで衣がしっかりカリカリになります。二度揚げは少し手間ですが、そのひと手間で市販のフライドチキンに負けない美味しさになりますよ。 味付けは、漬け込みの醤油、酒、にんにく、しょうががベースですが、仕上げにレモンを絞るとさっぱりとして食べやすくなります。また、ケチャップとマスタードをつけてファストフード風に楽しむのもおすすめです。 自宅で簡単におもてなしやおつまみとしても活躍するクリスピーチキン、ぜひこのレシピで作ってみてください。調理時間が短く、材料もスーパーですぐ手に入るので、急なお客様や子供のおやつにもぴったりです。
