Name: Plump and Soft Crisp Fried Chicken with Chicken Breasts
Yield: 2 servings
Cuisine: Japanese cuisine
Ingredients: 1 pcs chicken breast meat (large, remove skin and cut in half lengthwise, then cut into thin slices diagonally. Prick with a fork in several places.); 1.5 tsp grated ginger (★); 1.5 tsp grated garlic (★); 0.25 tsp salt (★); 1 tsp sugar (★); 1 tsp vinegar (★); 1 tbsp soy sauce (plus sesame oil, ★); 1 tbsp sesame oil (plus soy sauce, ★); 2 tbsp sake (★); 1 tsp pepper (dash, ★); 0.5 pcs egg; 3 tbsp all-purpose flour (●); 4 tbsp katakuriko (●)

Golden-brown, plump, and crispy fried chicken breasts are glistening and arranged invitingly on a rustic wooden board, ready to be enjoyed.

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.

Servings: 2

Instructions

1Remove skin from the chicken breast, cut in half lengthwise, and cut into thin slices, diagonally. Prick with a fork in several places.
2I 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.
3Put 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.
4After 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.
5Line a large dish or container with paper towels. Heat a frying pan with oil 2cm deep to 180℃
6Fry the chicken in the oil for 1 1/2 minutes, remove and let it rest on a rack for 3 minutes.
7Fry the chicken again for 30 seconds at 180℃ to make it nice and crisp. Drain on paper towels and transfer to a serving plate.
8Occasionally 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.

Instructions

1Remove skin from the chicken breast, cut in half lengthwise, and cut into thin slices, diagonally. Prick with a fork in several places.
2I 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.
3Put 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.
4After 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.
5Line a large dish or container with paper towels. Heat a frying pan with oil 2cm deep to 180℃
6Fry the chicken in the oil for 1 1/2 minutes, remove and let it rest on a rack for 3 minutes.
7Fry the chicken again for 30 seconds at 180℃ to make it nice and crisp. Drain on paper towels and transfer to a serving plate.
8Occasionally 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.

Nutrition Information

Calories: 451 kcal
Protein: 30 g
Fat: 26 g
Carbs: 22 g

Nutrient	Per serving
Calories	451 kcal
Protein	30 g
Fat	26 g
Carbs	22 g