割烹店主が作る「カリっと唐揚げ」｜初代割烹 高橋｜【鶏から】【お弁当のおかず】【カリっと】【失敗しない】【作り置き】【冷めても美味しい】【パリパリ】

割烹店主が作る「カリっと唐揚げ」｜初代割烹 高橋｜【鶏から】【お弁当のおかず】【カリっと】【失敗しない】【作り置き】【冷めても美味しい】【パリパリ】

…to keep the crispy texture… Hello. I’m Toyokazu Takahashi, the owner of Shodai-Kappo-Takahashi in Yoyogi-Uehara. Today, I would like to show you an easy recipe for Karaage (Japanese fried chicken) you can try at home. So let’s get started. First, you need to get some chicken thighs and cut them into bite-sized pieces. Then we’ll season the chicken. You can easily do it with a freezer bag like this. So just put the chicken in this bag. If you have a pair of disposable chopsticks, use them to avoid touching the chicken with your hands. [200g chicken thighs]
Put it in the bag. We’ll put the seasonings in it. First, add 20cc water, 20cc sake, 20cc soy sauce, and 5g grated ginger. Mix it well so that the taste blends in. Once they’re mixed together, remove the air from the bag. And close it tightly. Leave it for about 10 minutes to let it absorb the taste. Next, we’ll mix the flour to coat the chicken. You need 100g rice flour, 100g potato starch, and 100g wheat flour. [Is there a reason why you use three different kinds of flours?] Wheat flour is for crispiness, potato starch is for softness, and rice flour is used to keep the crispy texture. Mix them thoroughly. I’ve tried many different combinations and figured out that this 1:1:1 ratio is the easiest and best for making crispy karaage, so we’re going with this today. This can be kept in the fridge in a Tupperware container, so you can use this multiple times with a lid on. Next, we’ll coat flour on the chicken we just seasoned. Let it drain the seasonings in the bag. Then just put it right on the flour. Make sure that both skin and flesh is well coated, without any part that isn’t. The ending result will be crispier if you wait for about 2 minutes before frying. If there’s not enough flour in the container, it can easily have uncoated areas, so make sure to coat in plenty of flour. It will keep for a long time in the fridge, so I advise you to keep this in the fridge with the lid on so you can make karaage right away. Leave it for about 2 minutes before frying for better crispiness. Now let’s fry the chicken. Bring up the vegetable oil to about 170°C temperature. Now I’ll show you how you can tell if it’s at the right temperature. Put a drop of flour dissolved in water into the oil, and it should sink to the bottom and come right up. And that’s roughly 170°C so bring it up to that point. The batter will come off if you fry it slowly at low temperatures. Now that the temperature has come up, let’s fry the chicken. This is about how it sounds. I think it’s just right. Among the different frying times I’ve tried, I found that 5 minutes is enough to get the heat inside, so set a time for 5 minutes as a rough measure. You can separate if there’s some chicken stuck together. But other than that, you don’t have to touch it too much. You’ll start to see some bubbles on the surface as the water in the chicken gets outside, but this will eventually disappear after 5 minutes, so that’s also one measure. But if you’re really concerned, I would simply cut one of them in half to see just to make sure when putting it in a lunch box. [How much oil is needed?] Just enough to submerge the whole thing. The temperature will rapidly drop if it’s too less. It depends on the size of the pot, but the most ideal is about one-third of the whole thing. Which is about where the temperature doesn’t drop too quickly and steadily keeps around 170°C for frying it just right. If it’s too less, the temperature will drop, and it will lose its crispiness. Yeah, so about one-third of the whole thing, and that’s the limit. If you need to fry more, fry it in multiple batches for efficiency. Now there are fewer bubbles than at the beginning. At this point, it’s unlikely that they’re not fried yet. Drain the oil properly. This all depends on the size of the pot and the amount of oil, so if you’re not sure, cut them in half and see to make sure. Now we have made the karaage in a quick way, but there is actually a way to make it more tasteful and crispy if you prepare it the day before. Earlier, we soaked it for 10 minutes, but here’s the one soaked for 2 hours and then left overnight with the flour on. This one fries crisper, and because you prepare it the day before, it has the benefit that it can be fried right away when you wake up in the morning. Let’s fry this one as well. I also tried freezing and frying it in frozen, and that also ended up just as crispy. So if you’re really busy in the morning, you can fry this in frozen while you prepare other things. So I think you can try that as well.
[In case of frying in frozen, it may not be cooked in 5 minutes.] As we kept it overnight, it will taste more soy sauce than the one we made earlier. But this one should be crispier than the other. [Arrange on a plate.] [Serve with lemon wedges as needed.] And the ones left overnight. Now it’s ready. The quicker ones are also just as delicious. But the ones left overnight will turn out very crispy, so I hope you’ll try both. Thank you for watching. Taster: So Chef Takahashi, may I try it? Chef: Yeah, sure. Taster: I’m surprised at how much taste it gets with such a short soaking time. Chef: Yeah. Taster: I suppose that 5 minutes was the best among all the different frying times you have tried. Chef: Yeah. Taster: It’s delicious even when cold. Taster: I wonder how much crispier it can be with the ones soaked overnight. Let me try the other as well. Taster: I thought it would taste a lot stronger with a longer soaking time, but that wasn’t the case at all, and it’s actually just right. Chef: Yeah, it is not that it will get soaked too much, among the different soaking times I’ve tried. Taster: But it’s definitely different from the one soaked for 10 minutes. The skin is very crisp. Chef: Isn’t it crispy?
Taster: Yeah, it is. Taster: Thank you very much for introducing this to us.
Chef: Thank you so much as well.

割烹の店主から学ぶ、お弁当にピッタリなおかず。
鶏のから揚げと卵焼きをご紹介します。一品目は、3つの粉で作る「特製鶏！のから揚げ」です。

プロの料理人から、美味しい料理を作る知識やコツが学べる料理専門チャンネル。
少しでも良いと感じて頂けたら、イイねボタンとチャンネル登録をお願いします。

今回は、東京の代々木上原に店を構える、7年連続ミシュランビブグルマン掲載店「初代割烹高橋」の主人、高橋氏から、お弁当用の和風唐揚げを紹介していただきました。

■分量
鶏モモ肉 200g
水　20㏄
酒　20㏄
濃口醤油　20㏄
生姜（おろし） 5g

唐揚げ粉
小麦粉　100g
片栗粉　100g
米粉　100g

レモン お好みで

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・高橋シェフから学ぶ「鯛の煮つけ」
　https://youtu.be/FvS-ut2hXDM
・酒中花空心「カリっとジューシー唐揚げ」
　https://youtu.be/RL9G5bv0uXU
・日本料理佐とう「和風トンテキ」
　https://youtu.be/YUtvLQsrei0

★他チャンネルオススメ動画
・コウケンテツ「王道のおうち から揚げ」
　https://www.youtube.com/watch?v=joWqjVNoIZc
・時間がたってもサクサクな唐揚げ
　https://www.youtube.com/watch?v=t6k5Vi0C3Rs
・8年連続金賞受賞唐揚げレシピ
　https://www.youtube.com/watch?v=IaTdN4H8qtE

◇初代割烹高橋
http://takahashi104.com/

東京都渋谷区上原2-48-11　ハニハラビルB1
Lunch 11:30-15:00（LO 14:00）/　Dinner 17:30-22:30（LO 21:00）

・小田急線・千代田線　代々木上原駅から徒歩5分

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#唐揚げ＃お弁当のおかず＃チキン