Japanese Fried Chicken and Beer

Name: Japanese Fried Chicken and Beer
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 300g Chicken thigh; 1 tablespoon Soy sauce; 1/2 tablespoon Sake; 1/2 egg; 3 tablespoons starch; 1 pinch salt; 1 pinch White pepper; 1 tsp garlic; 1 tsp Ginger mud; 1 pinch pepper powder

by Amanda's slow talk

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Although fried chicken is a common dish you can see everywhere, delicious Japanese-style fried chicken should have a crispy and non-greasy outer shell. The chicken inside is tender and juicy when you bite it open. It must have a gravy spouting feeling~ At this time, there is such a plate of fried chicken in front of you, how can it be done without opening a bottle of beer?

Japanese Fried Chicken and Beer

1. Cut chicken thighs with skin into small pieces, grind the ginger and garlic into a puree for later

2. Add the seasoning to the chicken, mix well and marinate for half an hour

3. Add half an egg, mix well, add potato starch, mix well and syrup

4. Pour the oil and heat to 50% heat, about 150°C

5. Put the chicken in batches and fry for 2-3 minutes

6. Re-burn the oil to 70% hot, about 200°C

7. Re-fry the chicken nuggets for 20-30 seconds to remove

Tips:
Tips:
1. The second re-fry of the chicken can make the taste crisper and reduce greasiness, but the oil temperature is very high at this time, pay attention to the heat
2. The chicken will sink to the bottom after it is out of the pot. Don't worry, wait for the chicken to rise by itself and then move it to avoid damaging the batter on the outer layer of the chicken.
3. If the pot is not big enough, the chicken should be put into the pot in batches, try to keep the oil temperature in the pot from dropping sharply