thank you for this recipe!! it was delicious. substitutes I made... cooking wine -> shaoxing wine (not really a sub, but I feel like sake might have worked better? 1 tablespoon strongly overpowered the other seasonings) lemon juice -> white vinegar (just a little acid to tenderise the chicken, didn't make a big difference) potato starch -> tapioca starch - I didn't have potato starch on hand but I feel like tapioca starch gave it a crispy but also gelatinous chewy texture, which I liked, but corn starch might give it a crispier, drier fry, maybe potato starch in the middle) diced garlic/ginger vs grate - ah, I definitely wish I had the grater mincer thing in the video, even though I liked the diced garlic-ginger bits, mincing them would allow the flavour to permeate more. oh but if you do the finely chop method, you don't really taste it after you fry the chicken, like there would be bits but its not overpowering or inedible at all before this I had never deep fried anything in my life so I was worried, please please please test using a bit of batter, the chopstick method didn't work for me, but then after I threw the chicken in there it was really easy and smooth sailing I added 0 seasoning to the powder, 0 seasoning to the oil and 0 seasoning after frying but they were delicious and tender!! I was worried it would be dry and hard but the fatty bits of the thigh cutlet took care of it, and I only marinated it for 1 hour and it was so good! so cheap as well! it cost pennies for the chicken and the process was super easy, now I don't know why I used to pay so much for restaurant chicken, when you can so easily buy a big thigh piece and make a whole plate of fried chicken thank you so much for the recipe
Do you mean chicken namban? Fried chicken with tarutaru(namban) sauce is different Japanese popular dish! I will make video how to make it another day ^_^
今天試做了，非常成功好吃，作法也簡單，謝謝妳
好喜歡你的影片👍
詳細解說 清楚易明👍
是一個優質的頻道👍
好開心搜尋到你的影片🌸🌸🌸
很用心的视频。我在吉野家第一次吃唐扬鸡块，真的是我吃过最好吃的炸鸡。
I tried this, but i change it to corn and rice flour! Very yummy
我很好奇 日本家庭是如何處理油炸後的油？因為日本料理好像不少都要用到油炸 請問會保存下一次重用還是會倒掉？如果保存的話又如何保存呢？謝謝！
太太以前介紹過，有一種粉狀物，倒一袋進入鍋裡，用過的油會凝固，把這個鍋底形狀的圓餅整個拿出來扔掉就可以了。
或把油濾過之後再重複使用
I was looking for what prepared today. I think I found it 🥰 thank you ☺️
很喜欢你的菜谱，简单实用美味。
今天試做這個~
一樣超好吃的🥰
That’s look like delicious yummy yummy thank you very much
thank you for this recipe!! it was delicious.
substitutes I made...
cooking wine -> shaoxing wine (not really a sub, but I feel like sake might have worked better? 1 tablespoon strongly overpowered the other seasonings)
lemon juice -> white vinegar (just a little acid to tenderise the chicken, didn't make a big difference)
potato starch -> tapioca starch - I didn't have potato starch on hand but I feel like tapioca starch gave it a crispy but also gelatinous chewy texture, which I liked, but corn starch might give it a crispier, drier fry, maybe potato starch in the middle)
diced garlic/ginger vs grate - ah, I definitely wish I had the grater mincer thing in the video, even though I liked the diced garlic-ginger bits, mincing them would allow the flavour to permeate more. oh but if you do the finely chop method, you don't really taste it after you fry the chicken, like there would be bits but its not overpowering or inedible at all
before this I had never deep fried anything in my life so I was worried, please please please test using a bit of batter, the chopstick method didn't work for me, but then after I threw the chicken in there it was really easy and smooth sailing
I added 0 seasoning to the powder, 0 seasoning to the oil and 0 seasoning after frying but they were delicious and tender!! I was worried it would be dry and hard but the fatty bits of the thigh cutlet took care of it, and I only marinated it for 1 hour and it was so good!
so cheap as well! it cost pennies for the chicken and the process was super easy, now I don't know why I used to pay so much for restaurant chicken, when you can so easily buy a big thigh piece and make a whole plate of fried chicken
thank you so much for the recipe
我不懂其他人是怎樣，但我在炸多數食品時是會開大火把油逼出來。我也有發現日本的炸油鍋沒那麼深。
Oh, the chicken looks yummy. where can i buy that fried pan?
I miss u & Love ur videos
要炸多久?
日本唐揚炸雞，香港天文台的台長和天文台的預報員莊思寧見到了一定會喜歡吃
鸡块好好吃，锅很可爱。什么牌子的？谢谢。
第一次炸雞用這個食譜 只能說 大推 超級好吃(｡ ́︿ ̀｡)
很好做又好吃
お皿にのせた飾りは僕が夢見る飾り
你的的炸雞好美味🤤🤤🍗🍗🍖🍖
Omg so cool, can't wait to try!
Can I use all purpose flour?
I love your videos
不好意思如果直接用炸雞粉可以嗎
What can I Use in place of cooking wine????
想請問可不可以使用氣炸鍋呢？ 如果可以大 約要炸多久呢？
氣炸鍋只能用來炸乾粉的，濕粉不行，不要被氣炸鍋這個名字騙了，基本上它就是一部上方加熱的旋風烤爐，糟糕一點的連旋風功能都沒有，只有上方加熱，東西常常一邊焦了一邊還沒熟
想知道為什麼日本女生很會做菜料理，像是與生俱來的天賦！
人设吧h h h
うまそう
❤🤤
终于等到了
Delicious ! Thanks.
沒有食譜放在說明欄🤔
Can I place potato starch with corn starch?
I went for a try with corn starch, turns out okay but the skin not as crunchy, instead it feels a little bit cakey
OK
that looks delicious
青椒包肉呐？靜岡關東煮～～～
You didn't make the sauce....
Namban sauce very important
Do you mean chicken namban? Fried chicken with tarutaru(namban) sauce is different Japanese popular dish! I will make video how to make it another day ^_^
可以用普通麵粉嗎？
低筋面粉和淀粉的配比是最好的选择！中筋面粉有筋性、炸好后表皮比较不会脆！一样可以用
VEGTTA777
GACHALIIE