Preparation
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Wash the chicken rolls first.
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Carefully separate the meat from the bone and divide the piece into 3 to 4 equal pieces.
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Marinate the pieces with mirin, pepper and salt. Use your hands to rub the meat carefully with the marinade. Marinate the chicken for 20 minutes.
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In the meantime, stir the rice-flour-water-panade. Keep the ratio 1:1, this first thin breading is for the first short frying.
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Heat the frying oil. For the right heat check with a wooden stick, as soon as small bubbles appear on the stick, the temperature is hot enough.
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Cover the marinated chicken with the breadcrumbs and deep-fry the pieces for one minute. Place the pieces on a paper towel to allow the oil to drip off.
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Thicken the breadcrumb coating; add about half of the rice flour used before to the mixing bowl, which still contains the previously used rice-flour-water mixture.
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Mix the pieces again through the thick liquid breading and deep-fry them again until they have a golden brown colour (takes about 5 minutes). Make sure that the chicken pieces do not stick together. Because of the rice flour breading they do this very gladly.
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Place the finished pieces on kitchen paper to drain the oil.
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Now mix the sauce separately in a pan and simmer it briefly. You can now use the sauce as a dip or stir in the chicken pieces (this is how I did it in the video).
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Now garnish the chicken with sesame seeds and serve with Pajeori and other tasty side dishes.
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