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Chef reveals secrets to great fried chicken / JAPANESE HOME COOKING

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Chicken saute, as quick fried chicken is called in Japan, is something you would want to serve with its skin crispy and golden and the meat chunky.
According to cooking instructor and author Masayo Waki, the two secrets to achieve this is to allow the chicken to reach room temperature before cooking, and press the meat down with a weight while frying to keep it in close contact with the pan. Serves four.


http://tclehner.files.wordpress.com/2010/02/fried-chicken.jpg
(Fried Chicken / Image)

How to make fried chicken


INGREDIENTS
Serves four

2 boneless chicken thigh (500 grams)
1 tsp salt

METHOD

1. Lay the chicken flat, skin side down on a cutting board. Scrape off the fat between the skin and meat using a kitchen knife. Cut off the fat on the sides of the meat. Make shallow cuts in thick parts for even thickness.
2. Place the chicken in a plastic bag, add salt and slightly knead. Push air out of the bag and let sit in room temperature for about 15 minutes. Pat the meat dry with a paper towel.
3. Heat a nonstick pan over medium heat and place the meat skin-side down. Cover the meat with aluminum foil and then place a saucepan on top to firmly press the chicken to the pan.
4. Adjust the weight by adding water to the pan so the chicken is pressed flat.
5. Fry for 12 to 13 minutes on medium heat using just the oil from the skin. There should be a lively frying noise but no smoke coming from the pan.
6. Remove the pan and foil to check the meat. If the skin is golden and most of the meat has changed color except for the center, turn it over. Fry for another minute or so, remove from the pan and let it sit for about three minutes.
6. Once the juice from the chicken has settled, cut the chicken into bite-size pieces and serve.
7. Garnish with greens or other vegetables of your choice.
8. Some like black pepper, yuzu kosho pepper paste, lemon or mustard on the chicken. The dish also tastes great eaten cold.

By J.S. on May 29, 2010
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tag : Chef reveals secrets to great fried chicken

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