Crunchy batter and juicy inside! "Full of tips for making it delicious" Recipes for delicious ethnic fried chicken and izakaya-style side dishes

Hello. I am Ayumi Nakaganji, a chef.

I've somehow made a monthly series of fried chicken recipes for myself.

This month, we're introducing crunchy Thai-style fried chicken that you'll want to bite into.

Also try the side dish of bitter melon, which has a refreshing bitterness that makes it the perfect palate cleanser!

1: Crunchy "Juicy Thai-style Fried Chicken"

Deep frying it slowly will result in a crispy batter and a juicy inside!

This time, we will use "seasoning sauce," a Thai seasoning similar to soy sauce that is made from soybeans, sugar, and salt. It can be used as a secret ingredient in fried rice or yakisoba, as a marinade for meat dishes, or poured over omelets. It's a convenient seasoning to have on hand, so why not take this opportunity to try it out? You can buy it at import food stores.

If you don't have any "seasoning sauce," try substituting tamari soy sauce and a little umami seasoning (such as hai-mee).

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Chicken thighs・・・250g
A Flour・・・35g
A Garlic (grated)・・・1/2 teaspoon
A Seasoning sauce・・・1 teaspoon
A Soy sauce・・・1/3 teaspoon
A. Salt... a pinch
A White pepper・・・1/2 teaspoon
A Sugar...1/3 teaspoon
A Water・・・50ml
Frying oil (salad oil, rice oil, etc.) - appropriate amount
Sweet chili sauce (commercially available) - appropriate amount

<How to make>

(1) Remove excess fat and tendons from the chicken. Place in a plastic bag, add A and rub together, then leave to sit for at least 10 minutes.

(2) Put enough oil in a pot (Teflon is recommended) to cover the chicken, and heat to 180 degrees. Coat the chicken tightly with the batter, place it in the pot skin-side down, and fry slowly.

(3) Fry on both sides for 10 minutes, then remove from the frying pan, let sit for about 1 minute, then return to the frying pan and fry again (for about 2 minutes).

(4) Thoroughly drain off excess oil and cut into bite-sized pieces. Serve in a bowl and garnish with sweet chili sauce.

2. Izakaya-style palate cleanser: "Bitter melon and salted kelp tossed with tuna"

The bitterness of bitter melon is a classic side dish or snack. I had it at an izakaya the other day and it was delicious, so I tried to recreate it. If you make it and chill it in the refrigerator for a while, the flavors from the salted kelp and tuna will blend in and it will be even more delicious.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Bitter melon...1 piece (about 150g edible part)
A Salted kelp・・・10g
A Can of tuna (boiled)・・・1/2 can
A Sesame oil・・・1/2 tablespoon
Dried bonito flakes...appropriate amount
Salt...appropriate amount

<How to make>

(1) Cut off the ends of the bitter melon, cut it in half lengthwise, and remove the pith with a spoon. Cut into 5 mm pieces.

(2) Bring a pot of boiling water (not included in the recipe), add salt, and boil the bitter melon for about 20 seconds, then drain in a colander and place in cold water.

(3) Drain in a colander and thoroughly remove moisture from the surface using paper towels (no need to squeeze).

(4) Add (3) and A to a bowl and mix well. Let sit for at least 10 minutes (add tuna with all of its juice).

(5) Place in a serving bowl and top with bonito flakes.

In order to enjoy the bitterness of bitter melon, I cut it a little thicker than thin slices, boil it for a short time, and do not squeeze out the water. If you don't like the bitterness, you can reduce the bitterness by cutting it as thinly as possible, boiling it briefly, and then squeezing out the water.

The kitchen is so hot that you might think, "I can't fry anything!" But there's a delicious dish waiting for you that goes perfectly with beer! Please give it a try. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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