【至高の衣】明日から唐揚げは鶏胸肉と柿の種で作ってください

【至高の衣】明日から唐揚げは鶏胸肉と柿の種で作ってください

It’s getting rather crispy. That’s good it’s already like this. Wow, this is absolutely delicious. It’s incredibly juicy, and the crispy texture of the Kaki no Tane is ultimate in crispiness. So, here we are again. Today, we’re shooting a video at CIRPAS in Shirokanedai. What we’re introducing today is fried chicken, but not just any fried chicken, it’s fried chicken made with Kaki no Tane. Fried chicken made with Kaki no Tane (second time) I think this is delicious. Basically, using Kaki no Tane instead of breading gives it a crunchy texture, elevating the deliciousness of the chicken to another level. Everyone loves fried chicken. I’m going to introduce a very simple and easy-to-follow recipe. So, let’s get started. First, let’s introduce the ingredients. I kept the greetings short because the cameraman complains if they’re too long. So, I have chicken breast, lemon, the lemon is for finishing touches. And you’ll need about two bags of Kaki no Tane. For the eggs, I think one or two egg whites should be enough. And I’m going to marinate this chicken breast in a brine solution, which I’ll make with carbonated water. I want to make sure it’s juicier and softer. I hope it goes well. I was so anxious, I could only sleep at night. Okay, now let’s clean the chicken breast. When you think of fried chicken, you usually think of chicken thighs, but using a brine solution, this chicken breast will turn out moist. So, I want to suggest that chicken breast might actually be tastier for fried chicken. Let’s remove the fat. Don’t have to be too precise, but there are some veins or blood vessels inside, so I’ll remove those. Well, if you’re the type who doesn’t mind about the veins, you can leave it as it is. Here, this vein. Can cut along here. Let’s remove this too. Let’s cut this into about two pieces, in terms of size. This side is quite thick, so let’s cut it into about three pieces. It’s thick. This part is thin. Let’s cut this part into twos. In terms of size, about this much. About the width of three fingers. Now, let’s make the brine solution. About 10 grams of salt. Same for sugar, about 10 grams. And 100 milliliters of carbonated water. If you don’t have carbonated water, normal water is fine too. 10 grams of salt, 10 grams of sugar, 100 milliliters of carbonated water, mix them and soak the chicken in it. Mix it like this, then put the chicken in. I think it’ll just about cover one piece of chicken breast. Let it marinate for at least 15 minutes like this. Well, I already put these in the brine solution, but you can use a fork to make the liquid penetrate the chicken breast more easily. That way, I think it’ll take a little less time. Now, the Kaki no Tane is a bit too big as it is, so we’re going to crush it. I think we can just crush it in the bag. In restaurants and such, of course, it’s faster to just blitz it in a food processor. I don’t have one at home, so in such cases, it’s better to crush it like this. If it’s not finely crushed, it won’t adhere well. It’s fun doing this. It’s like forgetting about unpleasant things, although there’s nothing unpleasant here. I’ve crushed the first bag quite finely, so I’ll keep the second bag a bit coarser. Mixing it should be just right. Wonder if it’s enough. If not, I’ll add a bit more. *Added one more bag later. Alright, now for the chicken breast. I’ll take out the chicken breast that’s been marinating and pat it dry. The chicken breast won’t be dry from the brine solution. Let’s make sure to pat it dry thoroughly. It’s already incredibly juicy, so juicy (confused) Ready for juiciness. Since the salt and sugar have infused the flavor, we’ll just add black pepper. This is up to your preference. Don’t have to do this step. Also, at this stage, even if you don’t do this, you can dust the chicken with flour and mix it with the flour. Now, here’s the flour. This time, it’s just plain flour, but for example, if you mix it with potato starch in equal parts, and add some consommé granules, it adds even more flavor. Keep that in mind as an alternative method. But this time, I think the flavor from the Kaki no Tane is already sufficient. Now, the egg white. Might wonder why egg white. Whole egg is also fine. Personally, I find that when doing fried foods like this, using just egg white, like for tempura or fried chicken, makes it crispy and balances the flavor better, but using whole egg is totally fine too. Feel free to adjust according to your preference. Let’s try not to touch it directly as much as possible. Direct contact can make it clump up really easily. Like this. Doesn’t it already look delicious? Next is the remaining breast meat. I’ll coat it all in flour and then dip it in the egg white. Don’t have to worry too much about it, but when doing this at home, it’s better to shake off excess flour or flour beforehand, as it helps the egg white adhere better and the coating stick better. If there’s too much flour, it might not turn out well, so be careful. Coating like this by rotating in a bowl is a technique; if you get used to it, all coating-related tasks become cleaner and the finished product looks nicer, which keeps your spirits up. Like this. Now that the Kaki no Tane is on, we’re going to fry it, but one thing to keep in mind is that unlike regular karaage, the coating is fully cooked. Don’t want to fry it to be crispy; rather, I want to ensure the chicken inside is cooked, so the temperature should be around 150-160 degrees Celsius. Let’s fry it for about a minute, well, maybe two minutes. It’s already getting crispy. Alright, let’s lift it out. It’s probably still a bit undercooked, so I’ll let it rest for a bit. It feels… unmistakably… oh, so tempting… I’m going to double-fry it this time, but once is also fine, but if you fry it only once, the meat tends to shrink a lot. I find that double-frying keeps the juices inside the meat while making the outside crispy, but it’s not an absolute rule. The perception might vary depending on the person, but from my daily consumption, I recommend double-frying. Please, let me double-fry it. (Ultimately) Please! Let me double-fry it. (In a low voice) Please. Alright, for the final fry, let’s raise the temperature to about 180 degrees Celsius and fry for about a minute. Since the chicken is already about 8.5-9 in terms of doneness, I’ll just quickly fry it to finish. Let’s fry everything at once for the final round. For about a minute. It’s better to gently stir it a bit to keep the oil temperature consistent. Because even though it’s oil, the temperature varies between the outside and inside. It’s a small difference, but it affects whether it fries evenly or not. Alright! That’s about it! Okay. Now, let’s finish it up. Now, it’s time for plating. I almost forgot to mention this. (Sweating) Since the oil is nicely heated now, adding a bit of sesame oil or something similar for finishing will make it even more delicious. Even if you pile it up too high, it’s no good, but on the other hand, if there’s no dynamism at all, it’s also no good, so what should I do? I have no idea, I mean, I really have no idea what the correct answer is. (Huh?) I don’t know the right answer, but at least, as a professional… You have to do it properly in this regard. Sometimes not thinking too much about it leads to a better presentation. With a squeeze of lemon. Let’s dig in. Probably know this, but this bell pepper is really delicious. Oh, this is dangerous. (Serious) This is amazing. This might be the best thing I’ve ever tasted in my life. Satisfaction. No, it’s incredibly delicious. I want you to try this. No, adding a little lemon would definitely be good, right? It’s delicious even without it, but if you add it… oh! Tasty! This is delicious. Using chicken breast might be better. Because it’s been marinated in brine, it’s good. It’s incredibly juicy. Oh… I should have cooked some rice. The crispy texture of the persimmon seeds is just perfect. You’ll probably wonder why chicken breast wasn’t such a popular choice before after trying this. I’ve really done well, too. Perhaps the day has come when everyone’s number one will be rewritten, I think, for the best fried dish. So, that was fried chicken using persimmon seeds. There are several key points to consider. Firstly, using carbonated water and marinating in brine. To make it moist. Ideally, use chicken breast. Also, thoroughly crush the persimmon seeds and coat them. And fry at a slightly lower temperature than 180 degrees. Fry at around 150-160 degrees for a moist texture. If you follow these steps, you’ll encounter incredibly delicious fried chicken with persimmon seeds. Please give it a try. So, let’s meet again in the next video. Thanks. A chef’s creation, the ‘golden ratio’ cheesecake, sold out instantly on crowdfunding! Now available and receiving rave reviews! Check out the details in the link’s description.

人生で1番美味い唐揚げが誕生しました。鶏胸肉はジューシーに、衣は柿ピーを使って超ガリッと食感に。ぜひ試してみて下さい！

●材料(約1〜2人前)
鶏胸肉　1枚

炭酸水　100ml
塩　　　10g
砂糖　　10g
卵白　　2個分
柿の種　3袋
黒胡椒　適量
レモン　お好み

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#唐揚げ　#胸肉　#アレンジ