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Plump and Soft Crisp Fried Chicken with Chicken Breasts 1


American Plump and Soft Crisp Fried Chicken with Chicken Breasts 1 Dinner
Chef: Chimere

Cook: 0 Hrs & 19 Mins

Prep: 0 Hrs & 31 Mins

American

Dinner

Serves 1







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Short Description

Great recipe for Plump and Soft Crisp Fried Chicken with Chicken Breasts. Chicken breasts taste good even when cold, so I decided to try deep frying them. I wanted to used them for bento the next day. Great recipe for Plump and Soft Crisp Fried Chicken with Chicken Breasts. Chicken breasts taste good even when cold, so I decided to try deep frying them. I wanted to used them for bento the next day. The meat gets tough if you fry it too long. Be careful of the time if you reheat it in the microwave.



Ingredients

1 large chicken breast meat; 1 1/2 Tsp each ★ grated ginger, grated garlic; 1/4 Tsp ★salt; 1 Tsp ★sugar; 2 Tsp ★vinegar; 1 Tbsp each soy sauce, sesame oil; 2 Tbsp ★sake; 1 dash ★pepper; 1/2 egg; 3 Tbsp ●all-purpose flour; 4 Tbsp ●katakuriko

Cooking procedure

Remove skin from the chicken breast, cut in half lengthwise, and cut into thin slices, diagonally.. Prick with a fork in several places.. I recommend cutting it in 2cm-wide slices along the grain.. I changed the photo to show it made into sticks.. It comes out crisp, and it's easy to eat.. Put the chicken in a plastic bag, along with the ★ ingredients, rub the ingredients into the meat well, and let sit for at least 15 minutes.. After letting it sit, rub in the egg and the ● flour and katakuriko, so it coats the meat evenly.. Try to keep it at room temperature.. Line a large dish or container with paper towels.. Heat a frying pan with oil 2cm deep to 180℃. Fry the chicken in the oil for 1 1/2 minutes, remove and let it rest on a rack for 3 minutes.. Fry the chicken again for 30 seconds at 180℃ to make it nice and crisp.. Drain on paper towels and transfer to a serving plate.. Occasionally stir your chicken with cooking chopsticks while frying them, so all sides brown well.. It's cooked at a high temperature, so fry them quickly, being careful not to let them burn.

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