Recipe of Favorite Light and Tender Crispy Chicken
Hello everybody, it's Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Easiest Way to Make Any-night-of-the-week Light and Tender Crispy Chicken. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Light and Tender Crispy Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Light and Tender Crispy Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few components. You can cook Light and Tender Crispy Chicken using 12 ingredients and 16 steps. Here is how you cook it.
I saw a recipe for a crispy coating in a magazine some time ago. I wanted to add sauce to it, so I made it really crispy by double-frying it, and changed the ingredient amounts so that they're easy to remember. The coating is hard to make stick, but just keep trying. Reduced-fat mayonnaise is really hard to mix, but if you keep at it you can do it. Recipe by Riko kitchen studio
Ingredients and spices that need to be Take to make Light and Tender Crispy Chicken:
- 500 grams Chicken breast meat
- For the coating:
- 200 ml Water
- 200 ml Flour
- 200 ml Panko
- 1 tbsp Baking soda
- 1 Egg
- For the sauce:
- 4 tbsp Soy sauce
- 4 tbsp Sugar
- 4 tbsp Mirin
- 2 tbsp Mayonnaise
Instructions to make to make Light and Tender Crispy Chicken
- Add 1 cup (200 ml) of flour to 1 cup of water!
- Add 1 cup of panko.
- Add 1 tablespoon of bicarbonate of soda (baking soda)!
- Add the egg, and mix well with a whisk. The coating is complete.
- Cut the chicken breast meat into thin strips, and season lightly with salt and pepper. As long as the pieces are easy to eat, you can cut them in any shape you like.
- Put all the chicken pieces in the coating mixture and mix well. Your hands are better for this than chopsticks.
- Fry the well coated chicken in 160 to 170°C oil.
- The coating really doesn't stick well, so kind of force it on the chicken while it's in the oil.
- The amount of coating or batter should be just about right. Don't dip the chicken pieces in it individually or you may run out of the batter or not have enough. Just put it all in and mix!!
- Take the chicken out of the oil when you think it still looks a bit pale, and drain.
- When the chicken has all been fried once, raise the oil temperature to 170 to 180 °C. Once the oil has heated up, fry the chicken again! This time fry it until it's golden brown.
- The pile on the left is twice-fried, and the pile on the right has just been fried once. This is the difference in color between the two stages.
- Put the sauce ingredients in a frying pan and simmer briefly. 4 tablespoons each of soy sauce, sugar, mirin, and 2 tablespoons of mayonnaise.
- Coat the crispy chicken in the sauce quickly! Since the chicken is twice-fried, it will stay crispy and delicious even when coated with the sauce.
- The chicken pieces look very elegant if served like this, standing up.
- They are also delicious served sandwiched in buns.
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So that's going to wrap this up with this special food Easiest Way to Make Quick Light and Tender Crispy Chicken. Thank you very much for your time. I am confident you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!