鶏のから揚げ (Japanese style fried chicken)
Could anyone please correct my mistakes in this recipe? I only need help from native English speakers. Thank you!
Ingredients:
500g chicken thighs
2 tablespoons soy sauce
2 tablespoons sake
1/2 teaspoon grated ginger
1/2 teaspoon grated garlic
A pinch of Salt and pepper
potato starch (or flour), for coating
Vegetable oil, for deep-frying
Directions:
1. In a bowl, combine chicken, salt, pepper, soy sauce, sake, ginger, garlic, and massage the chicken gently. Marinate for around 15 minutes.
2. Heat oil to 170 degrees Celsius.
3. Drain extra marinade from the chicken. Dredge the chicken in potato starch, and then, pat the excess flour off the chicken.
4. After putting the flour on the chicken, deep-fry the chicken right away for about 4 to 5 minutes.
5. Don’t touch the chicken for the first one minute to prevent the flour coating from coming off the chicken.
6. After one minute, stir the chicken several times. It helps the moisture to evaporate, it makes the chicken crispy.
7. Take out the chicken from the oil and drain extra oil.
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Corrections · 12
1
鶏のから揚げ (Japanese style fried chicken)
Could anyone please correct my mistakes in this recipe? I only need help from native English speakers. Thank you!Ingredients:
500g chicken thighs
2 tablespoons soy sauce
2 tablespoons sake
1/2 teaspoon grated ginger
1/2 teaspoon grated garlic
A pinch of Salt and pepper
potato starch (or flour), for coating
Vegetable oil, for deep-frying
Directions:
1. In a bowl, combine chicken, salt, pepper, soy sauce, sake, ginger, garlic, and massage the chicken gently. Marinate for around 15 minutes.
2. Heat oil to 170 degrees Celsius.
3. Drain extra marinade from the chicken. Dredge the chicken in potato starch, and then, pat the excess flour off the chicken.
4. After putting the flour on the chicken, deep-fry the chicken right away for about 4 to 5 minutes.
5. Don’t touch the chicken for the first one minute to prevent the flour coating from coming off the chicken.
6. After one minute, stir the chicken several times. It helps the moisture to evaporate, and it makes the chicken crispy.
7. Take out the chicken from the oil and drain extra oil.
1
鶏のから揚げ (Japanese style fried chicken)
Could anyone please correct my mistakes in this recipe? I only need help from native English speakers. Thank you!Ingredients:
500g chicken thighs
2 tablespoons soy sauce
2 tablespoons sake
1/2 teaspoon grated ginger
1/2 teaspoon grated garlic
A pinch of Salt and pepper
potato starch (or flour), for coating
Vegetable oil, for deep-frying
Directions:
1. In a bowl, combine chicken, salt, pepper, soy sauce, sake, ginger, garlic, and massage the chicken gently. Marinate for around 15 minutes.
2. Heat oil to 170 degrees Celsius.
3. Drain extra marinade from the chicken. Dredge the chicken in potato starch, and then, pat the excess flour off the chicken.
4. After putting the flour on the chicken, deep-fry the chicken right away for about 4 to 5 minutes.
5. Don’t touch the chicken for the first one minute to prevent the flour coating from coming off the chicken.
6. After one minute, stir the chicken several times. It helps the moisture to evaporate, it makes the chicken crispy.
7. Take the chicken out and drain the excess oil.
____ Wow, perfectly written except for a small change on the last line. ! I'm hungry, the recipe sounds great .
0
I know "coat" is also fine! But "dredge " is a proper word to describe cooking process and it's often used in recipes.
According to Wikipedia,
Dredging is a cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking. Put most simply, dredging involves little more than pulling or rolling the wet food through the dry material to provide an even coating. The technique is particularly common with breaded foods, such as fried fish or chicken cutlets.
Anyway, I appreciate all the help! Thank you!
0
Dredge actually means to remove something, like you can dredge a lake to find something on the ground beneath. I think the word you mean is 'drench'. That means you add a lot of some liquid to something, so that it's fully covered.
0
鶏のから揚げ (Japanese style fried chicken)
Ingredients:1 lb chicken thighs
2 tablespoons soy sauce
2 tablespoons sake
1/2 teaspoon grated ginger
1/2 teaspoon grated garlic
A pinch of salt and pepper
potato starch (or flour)
vegetable oil, for deep-frying*
Directions:
1. In a bowl, combine chicken, salt, pepper, soy sauce, sake, ginger, garlic, and chicken. Massage the chicken gently. Marinate for around 15 minutes.
2. Heat oil to 340 degrees Fahrenheit.
3. Drain extra marinade from the chicken. Dredge chicken in the potato starch, then pat excess flour off the chicken.
4. Deep-fry right away for about 4 to 5 minutes.
5. Don’t touch the chicken for the first minute to prevent the flour coming off the chicken.
6. After one minute, stir the chicken several times to help the moisture evaporate, making it crispy.
7. Remove chicken and drain excess oil.
I changed the measurements for Americans and trimmed some words. Recipes tend to be concise, often omitting articles that would be required or preferred in other forms of writing.
And this sounds delicious! What kind of oil do you use?
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