新鮮な空気と黒酢あんの唐揚げ Fresh Air and Fried Chicken

Last weekend, my family and I visited Manno Park! I have been to Manno Park to see the Christmas lights, but I had never been to the park during the day. We got there just in time to see the waterfall cascading down the rocks!

There was also a field of daffodils blooming in the park! I was really surprised when my husband told me that daffodils come in many colors besides yellow. I would love to come back to the park when the daffodils are in full bloom to see all the different colors.

We enjoyed healthy green tea and Japanese sweets while watching the waterfall, but after all that fresh air and walking around the park, I got a craving for not-so-healthy fried chicken! I have made fried chicken a few times before, but I wanted to try something a little different this time, so I decided to make fried chicken with sweet and sour sauce. First, I cut 300 grams of chicken into large bite-sized pieces, then mixed in two pinches of salt and white pepper, 1 tablespoon each of sake and water, 1/2 tablespoon of sesame oil, 1/2 teaspoon each of chili pepper powder and grated garlic, 1 teaspoon of grated ginger, and 2 1/2 teaspoons of soy sauce, and then let it sit for 20 minutes.  

Meanwhile, I made the sweet and sour sauce for the fried chicken. I mixed 1 1/2 tablespoons of Chinese black vinegar, 1 tablespoon each of sake, mirin and sugar, 1/2 tablespoon of water, and 1 tablespoon of soy sauce into a fry pan, and turned on the heat. After letting it bubble for 4 to 5 seconds, I turned off the heat. Next, I stirred in two pinches of five-spice powder, black pepper, and 1 teaspoon of potato starch diluted with water, then I turned the heat back on, and stirred until the sauce had thickened a little. 

The next step was to fry the chicken. Many recipes use flour or potato starch to dust the chicken, but I always use rice flour. Fried chicken made with rice flour always tastes crispy on the outside and juicy on the inside! After dusting each piece of chicken with rice flour, I fried them for four minutes on medium heat.

After four minutes, I took out the chicken and let it rest for 3 minutes. 

I turned the heat up to high, and put the chicken back in the oil to fry for another 2 minutes. Frying twice is the secret to crispy chicken! Finally, I heated up the sweet and sour sauce, and added the fried chicken pieces to the pan, stirring until they were well coated with sauce. 

As an accompaniment to my not-so-healthy fried chicken, I decided to make a coleslaw full of healthy vegetables, using Napa cabbage, corn and tuna. I separated the white part from the green leafy part of the Napa cabbage, and cut both into thin strips. Then I sprinkled 1/4 teaspoon of salt on the white parts of the cabbage, left it for 5 minutes, then squeezed out the excess water. 

For the dressing, I mixed 1 teaspoon of konbu seaweed powder, 2 tablespoons of oil, 1 tablespoon of rice vinegar, 1/4 teaspoon of salt, 1/2 teaspoon of sugar and a squeeze of lemon juice. After tossing the cabbage with the dressing, I added corn, tuna, and a little black pepper, mixing it all together. 

After garnishing the fried chicken with sliced green onion and sesame seeds, it was ready to eat! The rich taste of the sweet and sour fried chicken went perfectly with the fresh taste of the coleslaw. 

I can’t wait to see what kind of flowers will be blooming the next time we visit Manno Park!


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