The best way to prepare a dish that won't fail: Chinese fried chicken nuggets

The Culture of Excellence "130 Refrigerator Standby Dishes: 1 Refrigerator is a Whole Kitchen! Recommended Menu: Chinese Fried Chicken

Japan's "No. 1" Standby Recipes

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Here are the go-to recipes that no one can fail to make, using only ingredients from around the world!

Take advantage of your days off and your free time to make dishes that can be used for lunches and dinners in advance,

? You don't have to get up early in the morning to prepare a bento!

? In the evening, all you have to do is heat up the dishes and you'll have a hot "dinner" on the table in no time!

Cooking every day just got a whole lot easier!

Every dish, from the huge main course to the colorful side dishes that can be made with just one vegetable, to the omelettes and potato salads that everyone loves, is full of color and flavor.

Definitely a classic recipe for moms who are busy bringing lunchboxes to their families every day, as well as for busy office workers!

Recommended Menu Chinese Fried Chicken Nuggets

Chopped green onion and oyster sauce are mixed together to make a delicious sauce.

It's not just for rice, but also as a side dish with drinks, and the flavor is a big hit! "

"I thought fried chicken is only good when it's freshly cooked, but I was surprised to learn that it's also delicious when it's cold

!

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〈Ingredients〉 (2-3 servings)

Chicken thigh meat ..................................... 1 slice (about 250g)

Marinade

. Soy sauce, wine ................................... 1 tbsp each

. Grated ginger ........................................ 1 tsp

Sauce

. Finely chopped green onion ................................ .1/2 stick portion

. Oyster sauce, soy sauce, wine ......................... 1 tbsp each

Vino vermicelli, salad oil

〈How to do it〉

1 Take off the yellow fat that adheres to the area around the chicken, and cut it into slightly larger bite-sized pieces. Place the chicken in a large bowl, add the marinade, rub with your hands to taste, and let sit for 5 to 10 minutes. Then put the ingredients for the sauce into a smaller container and mix well.

2 Sprinkle a square iron skillet with a good amount of cornstarch, add the drained marinade to the chicken, coat the top with the cornstarch, and tap off the excess cornstarch. Pour 2 to 3 centimeters of salad oil into a pan with a diameter of about 24 centimeters, preheat to medium (refer to P5), then add the chicken and deep fry for 2 to 3 minutes, flip it over, and continue to fry for another 3 to 4 minutes.

3 Remove from the pan when the chicken is golden brown and crispy. Drain the oil and store in a plastic container. Drain the oil and store in a plastic container. Drizzle with the sauce from 1 while it is still hot.

(1/3 of the amount is 232 calories and 2.5g of salt)

Suggested Side Dishes

Carrot and Ham Salad (P.78)

Stir-Fried Bamboo Shoots with Lotus Roots (P.88)

Curry-Style Sausage and Okra (P.107)

Omelette (P.110)

(P.110) (P.110)

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This article is from "130 Dishes for Your Refrigerator - One Refrigerator is a Whole Kitchen".

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This article is from "130 dishes in the refrigerator - 1 refrigerator is the whole kitchen!