澤田シェフのパリパリ油淋鶏｜サワダ飯店｜【エスサワダ】【ミシュラン】【TVでおなじみ】【唐揚げ】【ユーリンチー】

澤田シェフのパリパリ油淋鶏｜サワダ飯店｜【エスサワダ】【ミシュラン】【TVでおなじみ】【唐揚げ】【ユーリンチー】

About as much as it lumps up a bit. … crispy and keep the inside juicy. I’m Sawada from Sawada Restaurant. Today, I would like to make Chinese-style fried chicken perfect for a party dish. First, with the vegetable for garnish. Some leafy greens for salads would be suitable, and today, we’re using frilly lettuce. The color may change over time. Tear off the lettuce and rinse it with water. [Keep it in the water once rinsed.] Next, we’ll cut the vegetables for the sauce. First with scallions. (40g) [Make cuts on the scallion.] Make some cuts like that. Cut it a little coarsely. Cutting it too finely will cause it to get watery if you use a dull knife, and it also loses its texture. As we want to keep the crisp texture, we’ll be cutting it a little roughly. [20g bell pepper] Cut off the calyx and remove the seeds. You can keep and use the calyx and apex as we’re cutting it into small pieces. [Cut it into small pieces.] And the red paprika. You can also use red bell pepper instead. (20g) Same as the bell pepper, remove the seeds and cut it into small pieces. Now, with the ginger. (15g) As for the ginger, crush it with the knife to let it release the flavor. We’ll cut this in half then chop it finely. Gingers will get too spicy if it’s chopped coarsely, so make sure to chop it finely. After keeping the lettuce in water to make it crisp, drain off the water. And the chicken thigh. There’s still some cartilage left in the chicken, so we will remove that first. Right at here. And there’s still some in here. So take them off. Then… We’ll cut off this sinewy part over here as well. But before that, cut and spread the chicken into the same thickness, so it’s equally cooked. Remove the blood vessel over here. Then make some cuts on the chicken. Doing this will make the chicken tenderer. Salt. And pepper. It’s white pepper. Do it on both sides. Put the chicken we just seasoned into a bowl. Add 1/2 of the beaten egg. Mix it well and let it absorb the egg. You can see that the chicken is absorbing and it’s reducing. [What does it do by letting it absorb the egg?] So we can sort of moisture the chicken and make it juicier. Like, when I prepare pork slices, they absorb a lot of it. They easily take up about a half of this. Put potato starch. And flour. The ratio is about 1:1. Add the mixed flour to the chicken. The key to frying food is the batter. That’s what’s most important, after all. About as much as it lumps up a bit. To the level where you would think it’s just too much. Add it to form some lumps. Then, add the sesame oil. [By lumping up, do you mean to the level it doesn’t mix all?] Yeah, to where it comes to the surface. Here we’re adding oil to kind of spread the flour. It’s like spreading the lumped flour with oil. [Does it has to be sesame oil?] Yeah, sesame oil also eliminates the odor of the chicken. And we can deep-fry this chicken. Adding the oil here will make it crispier when fried, and add its sesame flavor in place of the chicken odor. The oil is at about… 180°C temperature. Spread it out and put in the oil. [Does it have to be put with one side up?] Well, not really. First, fry to harden the surface. It’s actually quite a high temperature. This could be over 190°C. We’ll put another one. Once the surface has hardened, put it back and lower the temperature. To about 160°C, where it bubbles a bit. Keeping frying at a high temperature will cause the meat to get harder by releasing its water, so lower it once the surface has hardened. Now raise the temperature. [So we’re raising it gradually after some time?] We’re raising it again after keeping it low for some time. Because the flour falls apart if the temperature is kept too low. So we have to harden it again at this point. Now take them out once more. And we’ll leave it for a while to let it cook with residual heat. We need about as long as we spent on frying, so leave it for about 5 minutes. Until then, we can make the sauce. Sugar. (105g) Viengar. (150cc) Add it while dissolving the sugar. And dark soy sauce. (150cc) Mix it well until all the sugar dissolves. Add the ginger, scallion, red paprika, and bell pepper. Lastly, with a little sesame oil. And there you have it. [So we’re letting it cook by leaving it?] That’s right. The idea is that the heat gets inside from the outside. The heat on the outer side gets to the inside. If we have 70°C on the outer side, that 70°C heat will get inside. By cooking it like that, we can avoid it to lose water inside. Although we have to blow away the water anyway at the end, doing so before that will make it dry and crumbly. Fry it once more after leaving for 5 minutes. As it’s mostly cooked at this point, we’ll just make the flour crispy fried. Keeping it soaked in this high temperature will blow away the water inside and makes the chicken crumbly. As we just want to fry the flour to crispy, we’ll raise the temperature and flow the oil to the chicken. By doing so, we can fry only the surface to crispy and keep the inside juicy. This is the better way. Submerging the whole thing in the oil? That’s obviously no good. But we still have to blow away the water on the surface, so we’re flowing the oil to it. Just like that famous crispy chicken store. The ones in that store are also fried crispy by flowing oil on the surface, and we’re doing the same here. And because we’re not soaking it in the oil, the water inside will not come off and can make only the surface crispy. Put the lettuce around. I think you can see the juiciness with this running gravy. Be careful not to push down the knife as the flour is easy to break. [Put the sauce on top.] Pour the liquid from around. Okay, now the Chinese-style fried chicken is ready. Taster: Let’s eat! [This time, we had the restaurant’s PR person do the tasting.] Taster: The flour is very crispy, and it’s delicious. Sawada: Isn’t it? Taster: I really liked the crunchiness of the vegetables in the sauce. In about what size should it be cut to get this crunchiness? Like, not to the level it’s not too small or something like that. Sawada: Well, to have the kind of juiciness as you chew, it’s better to have some size at least. Taster: It tastes really good with the sauce well dipped. Taster: I’m noticing the sauce running down underneath. Is there a way to get it all mixed up? Sawada: You can have the sauce separately and put it on as you need. Taster: On a different plate?
Sawada: Yeah. Taster: I see. Sawada: It looks better with the vegetables on top. So I think you can enjoy different textures and tastes on the crispy part and the part dipped in the sauce. Camera: Thank you very much for today!

ミシュランシェフのプロの技！皮パリパリ！ユーリンチー。
こちらの料理は料理王国12月号に掲載されています。

おうちごはんがプロの味に！
プロの料理人から、美味しい料理を作る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、4年連続ミシュラン一つ星、中国菜エスサワダをはじめ、大阪と東京で5店舗を展開する、TVでもおなじみの澤田シェフから、ご家庭で手に入る食材だけで作る油淋鶏を紹介して頂きました。

★Point
＊簡単に作れる絶品油淋ソース
0:19
11:41
＊ジューシーに仕上げる下味と衣
4;51
＊水分を飛ばさずにパリっと揚げる
9:34
13:22

■分量
鶏もも肉 1枚
塩・胡椒 少々
卵 1/2個分
ごま油 適量
強力粉 適量
片栗粉 適量 ※強力粉：片栗粉＝1:1
フリルレタス 適量
・ユーリンソース（作りやすい量）
ピーマン 20g
赤パプリカ 20g
白葱 40g
生姜 15g
濃口醤油 150㏄
上白糖 105g
酢 150㏄
ごま油 少々

■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
・サーロインのチンジャオロース｜エスサワダ
　https://youtu.be/Vt3Fpt5XFmw
・1羽まるごと油淋鶏｜酒中花空心
　https://youtu.be/JoxQ9u6DVOs
・おつまみスティックユーリンチー｜中華旬彩森本
　https://youtu.be/CPjBKt7DvkU

★他チャンネルオススメ動画
・ザックザク！ジューシー油淋鶏｜コウケンテツ
　https://www.youtube.com/watch?v=L7Zt840AVIU&t=1s
・唐揚げ　ユーリンチー｜クキパパ料理チャンネル
　https://www.youtube.com/watch?v=t_DbCeBVLt8
・鶏の唐揚げの裏技｜こうせい校長
　https://www.youtube.com/watch?v=Z2EJGSbZckg

◇サワダ飯店
大阪市北区小松原町2-4 富国生命ビル B2F
営業時間
ランチ　　11:00〜15:00（L.O14:30）
ディナー　16:00～22:00 （フードL.O21:30 ドリンクL.O21:45）
定休日：不定休
・JR大阪駅南口より徒歩 約5分
・地下鉄御堂筋線 梅田駅南改札口より徒歩 約3分
・地下鉄谷町線 東梅田駅北東改札口より徒歩 約1分

↓Google Map↓
https://goo.gl/maps/PprJd6bYrkjsz9CK7

◇Gourmet Studio FOOVER
　https://foover.jp/
◇料理王国WEBサイト
https://cuisine-kingdom.com/

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#油淋鶏＃唐揚げ＃ミシュラン