Steps to Make Favorite Plump and Soft Crisp Fried Chicken with Chicken Breasts
Hello everybody, I hope you are having an amazing day today. Today, we're going to make a special dish, Step-by-Step Guide to Make Favorite Plump and Soft Crisp Fried Chicken with Chicken Breasts. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Plump and Soft Crisp Fried Chicken with Chicken Breasts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Plump and Soft Crisp Fried Chicken with Chicken Breasts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Plump and Soft Crisp Fried Chicken with Chicken Breasts is 13 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Plump and Soft Crisp Fried Chicken with Chicken Breasts using 11 ingredients and 8 steps. Here is how you cook that.
Chicken breasts taste good even when cold, so I decided to try deep frying them. I wanted to used them for bento the next day.
Marinate in sugar, sesame oil, and vinegar, and coat with egg.
I finally succeeded in making fried chicken that's so good, you can't stop eating it.
The meat gets tough if you fry it too long. Be careful of the time if you reheat it in the microwave. Recipe by Iku..
Ingredients and spices that need to be Prepare to make Plump and Soft Crisp Fried Chicken with Chicken Breasts:
- 1 large Chicken breast meat
- 1 1/2 tsp each ★ Grated ginger, grated garlic
- 1/4 tsp ★Salt
- 1 tsp ★Sugar
- 2 tsp ★Vinegar
- 1 tbsp each Soy sauce, sesame oil
- 2 tbsp ★Sake
- 1 dash ★Pepper
- 1/2 Egg
- 3 tbsp ●All-purpose flour
- 4 tbsp ●Katakuriko
Steps to make Plump and Soft Crisp Fried Chicken with Chicken Breasts
- Remove skin from the chicken breast, cut in half lengthwise, and cut into thin slices, diagonally. Prick with a fork in several places.
- I recommend cutting it in 2cm-wide slices along the grain. I changed the photo to show it made into sticks. It comes out crisp, and it's easy to eat.
- Put the chicken in a plastic bag, along with the ★ ingredients, rub the ingredients into the meat well, and let sit for at least 15 minutes.
- After letting it sit, rub in the egg and the ● flour and katakuriko, so it coats the meat evenly. Try to keep it at room temperature.
- Line a large dish or container with paper towels. Heat a frying pan with oil 2cm deep to 180℃
- Fry the chicken in the oil for 1 1/2 minutes, remove and let it rest on a rack for 3 minutes.
- Fry the chicken again for 30 seconds at 180℃ to make it nice and crisp. Drain on paper towels and transfer to a serving plate.
- Occasionally stir your chicken with cooking chopsticks while frying them, so all sides brown well. It's cooked at a high temperature, so fry them quickly, being careful not to let them burn.
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