Recipe of Fried Chicken Coated with Shredded Potato in 26 Minutes for Young Wife

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, fried chicken coated with shredded potato. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Fried Chicken Coated with Shredded Potato is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Fried Chicken Coated with Shredded Potato is something which I’ve loved my entire life. They’re nice and they look fantastic.

Cast-Iron Skillet Chicken and Vegetables DinnerYummly. baby carrots, grapeseed oil, chopped fresh. Crunchy fried chicken tenders, coated in garlic flavored mashed potato flakes before frying, make a quick, easy main dish or snack. I used instant loaded baked potatoes and added shredded cheddar cheese to mix.

To begin with this particular recipe, we must prepare a few components. You can cook fried chicken coated with shredded potato using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Fried Chicken Coated with Shredded Potato:

1. Make ready 300 grams Chicken (thigh or breast)
2. Take 1 large Potato
3. Get 1 tbsp each Cake flour and katakuriko
4. Take 1 tsp Grated garlic
5. Take 1 Salt and pepper
6. Prepare 1 Frying oil

Stir-Fried Shredded Potato is a common dish in China. The secret is how to make the potato turn crunchy instead of soft. Stir fry Shredded Potatoes is a common appetizer across China. When I was first introduced to this dish, I was wondering what makes this potato dish so special?

Steps to make Fried Chicken Coated with Shredded Potato:

1. Cut the chicken into bite-sized pieces and season with the garlic, salt and pepper.
2. Peel the potato and finely shred with a knife or a slicer. Add the cake flour, katakuriko and 1 tablespoon of water (not listed) and mix quickly.
3. Coat the chicken with the potato mixture from Step 2.
4. Heat oil in a pan and deep fry the chicken from Step 3 over medium heat.
5. Turn the pieces over occasionally and fry until it's a nice even golden brown all over. Drain the oil.
6. Transfer to a serving dish.

In this lighter take on classic fried chicken, you'll achieve that juicy flavor and crispy texture by baking chicken thighs coated with egg and panko breadcrumbs. It's the perfect partner for oven-steamed collard greens, roasted potatoes, and our irresistible barbecue mayo. Stir-fried shredded potato with Sichuan peppercorn and dried chili peppers—炝炒土豆丝. Potatoes are the most humble vegetables in China. Unlike western smashed potatoes or chips, we love to make a quick stir fry, a simple salad or a famous street food style.

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