Japanese miso Crispy Chicken(ri shi wei ceng xiang su ji )

Japanese miso Crispy Chicken

Introduction:

Production steps:

Step 1: clean the chicken leg and chop it into 2-3 pieces (depending on the size of the chicken leg)

Step 2: miso

Step 3: mix 40g miso into paste with proper amount of water (about 60ml), add 1 tsp sugar and a little pepper, and stir well

Step 4: pour into the chicken leg

Step 5: mix well and submerge for 30 minutes

Step 6: take a small pot, add a little water, add 1 tbsp miso, beat well; add 1 tbsp sugar, bring to a boil, mix in the starch, and hook into the sauce

Step 7: before turning off the heat, add a pinch of shrimps and 1 teaspoon of chicken essence, stir well, then turn off the heat, and prepare the sauce

Step 8: preheat the frying pan with medium heat, add proper amount of oil (the amount of oil used for frying food) until the oil is warm

Step 9: take proper amount of low gluten flour

Step 10: wrap the soaked chicken pieces with flour one by one (not thick)

Step 11: put in the preheated oil pan, turn to low heat and fry slowly

Step 12: until all sides are golden and deep fried

Step 13: Sheng Chu

Step 14: load the plate and pour the sauce

Materials required:

Chicken leg: 2

Miso: moderate

Low gluten flour: right amount

Green onion: moderate

Dried shrimps: right amount

Starch: appropriate amount

Sugar: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: 1, the taste is very unique, very delicious. 2, the chicken should not be too big, otherwise it is not easy to deep fry. 3, we must use a small fire to slow fry, otherwise, the outside paste, the inside is not ripe. And we must fry all the noodles to 4, when eating, with a good sauce, the taste is more fragrant

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ri Shi Wei Ceng Xiang Su Ji