Completed by deep-fried frying in a frying pan "Fried without raising" I tried onion consommé taste

beforeMake crispy and crispy without frying within 10 minutes in a frying panTo the product reviewed by the article saying, a new taste "Chicken meat seasoning onion fried without onion fried Onion consommé (147 yen including tax)I found that there is, so I bought it and decided to try cooking in practice.

Large new release letter in package. The change from the previous product was that onion or paprika powder was added.


The cooking procedure is written on the back. The necessary cooking utensils are kitchen knives for cutting chicken and bags for cutting powder on the chopping board and frying pan for baking. Even though you say cooking it is only 3 steps to cut, to dip and bake.


In the box, the powder was divided into 3 bags. Since one bag is used for 150 to 200 grams of chicken, one person can be made at most.


Brown powder for seasoning and granulated white rice noodles are contained. As this grain is crispy like the hail of minimal, it is possible to create a texture like fried with oil.


Depending on personal taste, if you want to eat juicy "Fried chicken", we recommend using a lot of oil thigh. This time, I bought a 150 g pack at a nearby supermarket for about 200 yen.


Separate into bite size. Care should be taken because it will cause the street of fire to become worse and cause the surface to burn when cutting large.


Put chicken in a bag with chuck. Translucent plastic bags etc that you can get at supermarket etc are OK.


Powder was introduced. Let's sprinkle as evenly as possible.


After putting it for about 3 minutes, it is hand-firmed. By doing this, it becomes difficult to peel off when glutinous rice glutters adhere closely to chicken and bake.


Pour 2 spoonfuls of oil when the frying pan warms up. Because it is not actually fried, oil is for preventing sticking to the last.


Remove the chicken from the bag and place it in a frying pan.


Let me wait for about 2 minutes. Take the lid when the surface gets its color, and cook until it cooks inside until cooking.


Completion. The surface becomes properly flesh color, and the part of the leather is also burned caliche.


This is an example of failure. Because of too much oil, it became beetabeta and the granules of nice rice also peeled off.


If you do not put oil too much, you can enjoy the crispy texture that granules remain on the surface neatly.


cross section. When the meat is cut to a small size, the fire passes through the inside quickly.


The surface of the frying pan after cooking. Because almost no oil and dirt remained, it was possible to clean beautifully just by gently flushing with water without using detergent.


It is not necessary to mix seasonings yourself, and temperature control of frying oil is also unnecessary and it is easy to cook so that it is not comparable with real fried chicken. The seasoning of spicy spices was an impression for sake picks and rice dishes. The editorial staff (male) who cooked this time is "degree of cooking once a week at the time of living alone", so skill is usually ordinary or less. However, we were able to finish cooking while shooting in about 15 minutes from the start. It is a convenient product when you want to reproduce that taste easily though it is not the same as the real deep-fried chicken.