Plump and Soft Crisp Fried Chicken with Chicken Breasts

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, plump and soft crisp fried chicken with chicken breasts. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Plump and Soft Crisp Fried Chicken with Chicken Breasts is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Plump and Soft Crisp Fried Chicken with Chicken Breasts is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have plump and soft crisp fried chicken with chicken breasts using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Plump and Soft Crisp Fried Chicken with Chicken Breasts:
  1. Take 1 large Chicken breast meat
  2. Make ready 1 1⁄2 tsp each ★ Grated ginger, grated garlic
  3. Prepare 1⁄4 tsp ★Salt
  4. Make ready 1 tsp ★Sugar
  5. Prepare 2 tsp ★Vinegar
  6. Prepare 1 tbsp each Soy sauce, sesame oil
  7. Prepare 2 tbsp ★Sake
  8. Take 1 dash ★Pepper
  9. Take 1⁄2 Egg
  10. Get 3 tbsp ●All-purpose flour
  11. Take 4 tbsp ●Katakuriko

Using tongs, transfer to the wire rack. Lift a piece from the marinade and dredge in the crispy coating mixture. Using a sharp knife, score chicken breasts top to bottom and side to side about every half inch, and deep enough to not cut all the way through. Cover the breasts with a piece of Saran wrap and slightly pound with a meat tenderizer to make them uniform thickness.

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

Using a sharp knife, score chicken breasts top to bottom and side to side about every half inch, and deep enough to not cut all the way through. Cover the breasts with a piece of Saran wrap and slightly pound with a meat tenderizer to make them uniform thickness. Season the breasts with salt and pepper on each side. The cooking time for a crispy fried chicken recipe depends on the flame, size of the chicken, and parts of the chicken. Remove the cooked chicken from the pan using a slotted spoon and set.

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