【旨すぎ注意】プロ仕様の唐揚げ #shorts

【旨すぎ注意】プロ仕様の唐揚げ #shorts

Do you have the resolve to make dashi from kombu and bonito just for fried chicken? When it comes to flavor, I spare no effort. To bring out the true deliciousness of fried chicken— This lemon is indispensable. Serve it on a plate. Use chicken thigh—since it shrinks when fried, cut it into pieces larger than bite-size. It stays delicious even after it cools. Better to just make a big batch. Put the meat into a bowl. The reason I don’t add garlic to the fried chicken I usually make at home is— Because it would become too delicious. And when something is too delicious, people eventually get tired of it. Grated ginger and garlic, sake, dark soy sauce, light soy sauce—massage lightly and let sit for 5 minutes. Spread potato starch on a wide tray. Oil temperature: 170°C. Combine the bonito dashi with the chicken and massage it lightly. Let’s go—coat it with potato starch, shaking off the excess as you go. Start frying. After 2 minutes, remove them briefly, then increase the oil temperature to 180°C and put them back in. Fried to perfection. Serve on a plate Let’s eat. Mmm. Maybe I went a little overboard this time. The fried chicken I usually show is mostly home-style, but this method is the restaurant version. I went all out and prepared a mountain of lemons, but honestly, I don’t really want you to squeeze them on this chicken. Try making this pro-style fried chicken for yourself!

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