【鶏むね肉で節約・簡単・ボリューム満点！】少ない油で揚げずに作れる「オニオンチキン唐揚げ」の作り方

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without alcohol.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is a cost-effective thickener.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Self-rising flour can be used for a lighter batter.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral and less expensive option.

Peel and coarsely chop 1/2 onion (120g).

Remove the skin from 200g chicken breast and cut it into 1 cm square pieces.

Place chicken in a bowl and add 1 tablespoon of sake, 2 teaspoons of soy sauce, 1 teaspoon of chicken stock, 1 teaspoon of sesame oil, 1 teaspoon of grated garlic, and 1 teaspoon of grated ginger.

Beat 1 egg in another bowl and mix it with the chicken and seasonings until well combined.

Add 2 tablespoons of cake flour and 2 tablespoons of potato starch to the chicken mixture along with the chopped onion, and mix well until there are no lumps.

Heat a generous amount of vegetable oil in a frying pan to a depth of 3mm over medium heat.

Once the oil is warm, scoop out the combined ingredients with a spoon and arrange them in a circle in the frying pan.

Cook until the bottom turns brown, about 6 minutes, then flip to cook the other side.

Once cooked, remove from the oil and place on a plate to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens