日本レトロな唐揚げチューリップ。ハサミだけで作る方法 Chicken Lollipop
This is an easy-prep chicken drumette. In Japan, we call it “Tulip Karaage.” I was shocked to learn it’s called “Chicken Lollipop” in English. I’ve made lots of candy—but chicken lollipops? Mind blown. It actually comes from India, and it’s spicy! Sometimes, it’s served with dipping sauce. The “stick” makes it perfect for dipping. Nice! Just cut the drumette with scissors—super easy. Scissors are safer than a knife—chicken can be slippery. First, make a cut at the edge. Snip along the bone with small cuts. The meat sticks to the bone in places… So just cut where it resists. Keep snipping around the bone at different angles. Then push the meat down using a cutting board. Done! Sometimes there’s cartilage or bone pieces— Use your fingers to check for hard bits and remove them. Chicken bones can be sharp—be careful! We eat Korean BBQ a lot, so… I copied the pros and got these meat scissors. They cut like a dream! No matter the meat, it’s ready for battle 😆 Perfect for tulip cutting too—so stable. And these slim-tipped Korean tongs… The narrow tips make gripping so easy! Not related, but… this combo is amazing. Had to share! This seasoning is classic Japanese karaage. Garlic and ginger—tube type is fine. I’m trying out a garlic press from 3COINS. Bought it because Cameron Diaz said it’s great on Insta. Also love this Microplane. So easy to wash. Rub in the flavor well, then chill 30 min or more. Heat the oil to 170°C (338°F). Mix flour and potato starch 1:1. This ratio is popular in many karaage recipes. Easy to remember, and works well—trust me. Put the skin side out for max crispiness. Flavor over looks—always. Use plenty of coating. Once in oil, don’t touch for at least 1 min… That’s how you get that crunch—I think. Poke it with chopsticks—if it feels firm, Move it gently to avoid burning. If undercooked, red liquid may drip below… Let it sit a bit to check. Still unsure? Cut one open and taste-test it! Freshly fried is amazing—but careful, it’s hot! Wrap the bones in foil for a pop of color. Looks better, easier to eat… now I always do it! Hey—done frying! Golden brown… like a shiba dog. So cute. Bone-in is just better! If you find cheap drumettes on the weekend— Make tulips and freeze them. That’s my thing lately. I don’t pre-season them—I like changing flavors later.
「チューリップ唐揚げ」は、鶏の手羽元や手羽先の、肉部分をチューリップの花みたいに丸く、骨が茎のように見せた唐揚げ。日本では昭和に流行し、遠足や運動会のお弁当を華やかにしてました
可愛いルックスは、お皿を華やかにするだけじゃなく、食べやすいのも魅力です
00:00 はじめに
00:41 チューリップ手羽元ハサミで切る方法
02:21 チューリップ唐揚げの作り方
04:21 チューリップの盛り付け
作り方はBLOGにまとめてます
https://nut2.jp/tulip_japanese_fried_chicken/
肉に切れ込みを入れやすいハサミは、こちらがお薦め
https://amzn.to/4nQn6s7
昔はチューリップ状態で販売もされてたらしい。調べたら今も売ってた…
忙しくてチョキるの面倒なら、買っちゃうのもアリ？
https://amzn.to/46IW5R1