Japanese Tangyang Fried Chicken
By ShaunPadberg
Tangyang fried chicken is made of boneless chicken leg meat. Because the muscles in the chicken leg are often active, the meat is firm and has less fat. It is very suitable for frying. It tastes delicious and juicy. After a simple marinade, you can directly taste the delicious chicken, and it still maintains the taste when cold. It can be used to match ramen, salad or made into bento.
Recipe Recommendations
- chicken leg meat of 3
- cooked sesame enough
- corn flour 10 grams
- qingshui appropriate amount
- soy sauce 2 tablespoons
- rice wine 1 1/2 tablespoons
- salt a little
- sesame oil a little
- sour and salty
- fried
- half an hour
- simple
Steps for Japanese Tangyang Fried Chicken
1
Prepare the necessary drops of materials.
2
Remove the bones from the chicken legs, spread with a layer of salt and let stand for 10 minutes.
3
Take enough rice wine (not written on the ingredients) and add a little water to set aside.
4
Wash the chicken leg meat to remove the fishy smell.
5
Pick up and control the moisture and wipe it dry.
6
Cut the meat into large slices.
7
Mix the marinade in the bowl first. Set aside.
8
Cut the drop meat and place it in a bowl with mixed marinade.
9
Mix it well and set aside to marinate for 20 minutes.
10
Mix the flour, corn flour and water to form a paste.
11
Place the marinated chicken into the batter.
12
Mix them well.
13
Heat the oil in the pan, put in the chicken and fry it until crispy.
14
Japanese Tangyang fried chicken would be great.
15
Sprinkle some cooked sesame seeds and serve the table with fragrant drops!
16
You can dip it in some ketchup, salad dressing or Thai chili sauce will be very delicious!