Crispy and Salty Fried Chicken
- 14 pieces Tip section of chicken wings (or chicken wings)
- 1 dash less than a teaspoon Salt
- 1 Coarsely ground black pepper
- 1 Consomme soup stock cube
- 2 clove Garlic
- 3 heaping tablespoons Katakuriko
- Prepare the seasonings.
- Grate the garlic.
- Dissolve the consomme cube in a small amount of hot water (about 2 teaspoons).
- Mix the ingredients together.
- Place the seasoning ingredients, chicken wing tips, and chicken wings into a plastic bag and massage well to mix it in thoroughly.
- You can also mix it in a bowl.
- Let sit inside the plastic bag from step 2.
- Letting sit for 20-30 minutes will let the flavor soak in well.
- It might be better to let sit for longer.
- The photo shows ones that have been marinated in a bowl.
- Take out the marinated chicken wing tips and chicken wings and sprinkle with katakuriko on a tray or in a plastic bag.
- Adjust the amount if it is difficult to coat them with 3 heaping tablespoons.
- Brush off the excess flour and start to fry them over medium heat.
- They might discolor if the heat of the oil is too high from the beginning.
- Turn up to high heat once they have changed color slightly, and fry until crispy.
- Drain the oil thoroughly, and they are done.
- These taste great with grated daikon radish and soy sauce.
section, salt, ground black pepper, cube, clove garlic, katakuriko
Taken from cookpad.com/us/recipes/142805-crispy-and-salty-fried-chicken (may not work)