Ainame Fragrant Fried Chicken
Make a 5mm wide cut in the skin, then turn into a fillet about 25-30g in size and transfer it to a batter.
Add the seasonings [A] to the batter, knead it with your hands, and let it rest for about 10 minutes.
Sprinkle a thin layer of potato starch and place in deep frying oil heated to 160°C. Fry for about 3-4 minutes, then remove onto the net and drain the oil.
Make flavoured bread crumbs.
Mix anchovies and heshiko (each dried and powdered) in a 1:1 ratio.
Chop the garlic in a frying pan, put the breadcrumbs on the heat, and stir slowly with chopsticks, mix well.
Add melted butter and when it turns fox-colored, add [5], mix, and remove from heat. Place it on a plate and heat it down.
Serve the fried chicken with Ainame in a bowl and pour the crumbs from [6]. Topped with Italian parsley and finished.
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- Ainame
- 240g
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[A]
- soy sauce
- 10cc
-
- Use chopped
- 7g
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- Lemon juice
- 1 tsp
-
- Italian parsley
- A pinch
-
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Olive Oil
Ardoino Extra Virgin - 1/2 tbsp
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Olive Oil
-
- White pepper
- A little
-
- Mirin
- 1 tsp
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- salt
- A pinch
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- potato starch
- Appropriate amount
-
- Fried oil
- Appropriate amount
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[Fragrant Breadcrumbs]
- anchovy dried powdered powder
- Appropriate amount
-
- dried powdered heshiko
- Appropriate amount
-
- Use chopped
- 1 tsp
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- Bread crumbs
- 6 tbsp
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- Melted butter
- 1 tablespoon
-
- Italian parsley finish
- A little
