Fried chicken

 Fried chicken is a dish that is popular and loved by many people.It is seasoned chicken that is coated with potato starch or wheat flour and fried.In addition to them, rice flour and cornstarch are also used to make the fried chicken batter.The crispiness of the batter wii vary depending on what you use.

 Fried chicken was introduced to Japan from China in the early Edo period.In Oita Prefecture, where many poultry farms were located, a culture of love for fried chicken took rout, and from there it spread throughout the country.

 I have loved the fried chicken that my mother made ever since I was little, and she often made it for me on special occasions such as my birthday.It is juicy and has a crispy coating.It is so delicious and makes me happy so I learned this recipe from my mother.

(tools)

・1 pot

・1 knife 

・1 cutting board 

・1 plastic bag 

・chopsticks 

・2 plates 

・kitchen paper  

・1 small deep dish

(ingredients)

・chicken(300g)

・ginger(2cm)

・garlic(2cm)

・soy sauce(1  teaspoon)

・cooking sake(1 teaspoon)

・oil(amount of height that the chicken should be covered with oil)

(procedures) 

1. Cut chicken into bite size pieces.
   
   
   
2. Mix seasonings(ginger, garlic, soy sauce and cooking sake)with small deep dish.
   
   
   
3. Place the cut chicken and seasoning mixed in step 2 into a plastic bag and season with seasoning.
   
   
   
   
   
   
4. Let stand in the refrigerator for 30 minutes.
5. Put oil in a pot and heat it to 170 degrees.
   
   
   
   
   
   
6. Wipe the liquid around the chicken.
   
   
   
7. Sprinkle potato starch on chicken.
   
   
   
8. Fry chicken(3 minutes on the front side, 2 minutes on the back side).
   
   
   
9. Remove chicken from oil.
   
   
   
10. Heat the oil to 190 degrees.
    
    
    
11. Fry chicken(1 minute).
    
    
    
12. Remove chicken from oil.
    
    
    
13. Put on a plate.
    
    
                                                          

     As mentioned earlier, the crispiness of the batter wii vary depending on what you use.If you want the batter to be crispy, use potato starch, and if you want it to be moist, use wheat.And if you use both potato starch and wheat flour, the batter will have both elements.  
     The oil absorption rate of the batter also differs depending on what you use.If you want to lower the oil absorption rate, use rice flour or cornstarch instead of potato starch or wheat flour. Therefore, fried chicken exhibits various characteristics depending on what you use.

     I cut the chicken into smaller pieces, so I fried it for 2 minutes on the front and 1.5 minutes on the back instead of frying it for 3 minutes on the front and 2 minutes on the back.You may need to adjust the frying time depending on the size of the cut chicken.

     Ginger and garlic are used in fried chicken, and they give off a flavor when you eat them, so if you don’t like them, you don’t need to add them.First, the chicken is fried in oil at a low temperature of 170 degrees, and then fried in oil at a high temperature of 190 degrees, making it juicy on the inside and crispy on the outside. I recommend this twice fried.

     Fried chicken can be made with few ingredients and is also very delicious.And I enjoyed cooking.However, since a large amount of oil is used, care must be taken to prevent burns or fire.Please try copying my recipe!!