◼︎16cm saucepan and 20cm saucepan that can be used for a long time https://store.hitotema.co.jp/products... Thermometer used https://amzn.to/3BEmS44 ◼︎SAKURA's, a kitchen brand that you'll grow to love the more you use it https://store.sakura-0141.com We are currently holding our 1st anniversary celebration! Current product list: Tongs that replace your dominant hand (mini): https://store.hitotema.co.jp/products... Sakura bread that can be used for a long time: https://store.hitotema.co.jp/products... Saucepan, pot with two handles (steamer): https://store.hitotema.co.jp/products... Whetstone that combines all your everyday maintenance needs: https://store.hitotema.co.jp/products... The ultimate secret ingredient that refines the flavour: https://store.hitotema.co.jp/products... Mouth-watering dashi made with carefully selected ingredients: We recommend a subscription service with free shipping! https://store.sakura-0141.com/product... Plates that make plating easy: https://store.hitotema.co.jp/products... Cushioned cutting board: To be released in mid-January Apron that eliminates the need for mittens: To be released in mid-January ⬇︎For job inquiries, click here⬇︎ [email protected] ⏬Ingredients⏬ 1 chicken breast (approx. 300g) 500-600ml oil (for frying) ■Seasoning the chicken■ Pinch of salt ■Batter■ 3 tbsp mayonnaise 3 tbsp water ■Covering■ 2 consomme cubes (4 tsp if using granulated consomme) 6g black pepper 2 pinches of salt 1 tbsp sugar 100g flour ■Dusting flour■ 25g flour --------** Directions** 1. Prepare the chicken breast Remove the skin and cut into 4 equal pieces. Put in a plastic bag and sprinkle with salt. 2. Make a simple batter Dissolve mayonnaise by gradually adding water. 3. Make the batter Mash the consommé, add black pepper, salt, sugar, and flour, mix, and spread on a tray. 4. Sprinkle the chicken with flour Put flour in a plastic bag, add chicken, and sprinkle. 5. Coat the chicken Coat the chicken with flour and coat it with batter, pressing firmly to coat. 6. Fry Fry in 160℃ oil for about 5 minutes, and leave in residual heat for 2-3 minutes. The key points of today's recipe are that using batter makes the batter less likely to come off, pressing the batter with a tray, and always leaving the oven in residual heat after frying. You can make it without failure by using a thermometer to control the temperature. Enjoy the best fried chicken that is crispy on the outside and juicy on the inside! ---0:00 Opening0:27 Preparing the chicken breasts1:51 Making a simple batter2:30 Making the coating4:51 Heating the oil5:19 Coating the chicken with flour5:53 Preparing the tray6:51 Coating8:48 Adjusting the oil temperature9:17 Frying the chicken breasts10:58 Remove and leave to cool11:45 Removing fried bits12:12 Today's hot pot & doing it again the same way! 13:50 Finished & tasting ◼︎Recipe site where you can search by ingredients https://sakura-0141.com [Favorite items] ◾️Protein◾️ A not-too-sweet protein made with aroma's peas and brown rice, using only healthy ingredients (recommended caramel almond or chocolate) https://anoma.jp/lp?u=affiri_3 ■Cooking utensils■ Essential level silicone spoon: https://amzn.to/3oqtY39 Silicone ladle (square): https://amzn.to/3DT5PI6 Silicone tongs: https://amzn.to/3nBS8nT Small rubber spatula (one required): https://amzn.to/3uooTuI Oil dispenser: https://amzn.to/3uDYVmX Grater (garlic, ginger): https://amzn.to/36hI4xa Slicer: https://amzn.to/3JO8DHP Vertical peeler: https://amzn.to/3lxPLmY Salad spinner: https://amzn.to/3AwXqJM Drop lid: https://amzn.to/3JS86Yw Silicone turner: https://amzn.to/3mWJrtk Air wrap: https://amzn.to/44mXOHH Butter case: https://amzn.to/3ORFph2 Thermometer: https://amzn.to/40V8i0a Frying oil disposal pot: https://amzn.to/47OyCLQ Pot filter: https://amzn.to/49WWD52 ■Seasonings that Sakura uses■ Oil she normally uses: https://www.j-oil.com/consumer/produc... Pasta (1.7mm): https://amzn.to/3wpeLkL Sesame oil: https://amzn.to/3kagllL White dashi (Ninben): https://www.ninben.co.jp/product/od68... *The links use Amazon Associates ~Frequently asked questions~ A pinch ⇨ The amount picked up with the index finger, middle finger, and thumb A little ⇨ The amount picked up with the index finger and thumb (the reason for salt) To get a sense of how much seasoning is needed to make it taste good Oil I usually use ⇨ I use olive oil with no particular flavor (rice oil for deep-frying) Sugar ⇨ I use cane sugar Sake ⇨ No salt (cooking sake contains salt) Wine ⇨ Affordable wine that you can buy at the supermarket (no substitutes) Lemon juice ⇨ I use Pokka Lemon 100 Vinegar ⇨ I use pure rice vinegar Ajinomoto ⇨ You can make it without adding it Noodle soup ⇨ I use 3x concentrated Ninben #friedchicken #chicken #christmas