（レシピ付き）特大料理チャレンジ/ 特大プリングルスを作ってみた

Ingredients

• 5.5 kg Turkey Legs and Wings (fresh, skin removed, cut into even pieces)
• 100 ml Orange Juice (freshly squeezed from 2 oranges)
• 30 g Salt (kosher or table salt)
• 60 g Soy Sauce (regular Japanese soy sauce)
• 1.4 kg Cornmeal (fine texture, for coating)
• 1.4 kg All-Purpose Flour (sifted, for coating)
• 7 g Smoked Paprika (adds smoky flavor to coating)
• 20 g Ground Chili Pepper (adjust heat to taste)
• 2 cans Canned Whole Peeled Tomatoes (drained, about 400 g each)
• 1 medium Apple (juiced, adds natural sweetness)
• 30 g Honey (liquid honey)
• 20 g Granulated Sugar (balances acidity)
• 7 g Dried Tomato Pieces (optional, intensifies tomato flavor)
• 6 kg Potatoes (large, peeled after boiling)
• 10 large Eggs (room temperature)
• 1.3 kg All-Purpose Flour (for dough) (sifted, for chip dough)
• 15 g Salt (for dough) (about 1 tablespoon)
• 7 g Paprika (for dough) (adds color)
• 100 ml Vegetable Oil (for dough) (keeps dough soft)
• 3 g Turmeric Powder (about 1 teaspoon, for color)
• 200 g Cheddar Cheese (grated, folds into chip dough)
• 6.5 kg Deep‑Frying Oil (high smoke‑point oil such as vegetable or peanut oil)

Instructions

1. Slice and Marinate the Turkey

   Trim the turkey legs and wings, then slice them into even pieces. In a large bowl combine orange juice, 30 g salt, and 60 g soy sauce. Stir until the salt dissolves, then add the turkey pieces and coat thoroughly. Let the turkey sit in the refrigerator for at least 30 minutes to absorb the flavors.

   Time: PT15M

2. Prepare the Coating Mix

   In a separate bowl mix 1.4 kg cornmeal, 1.4 kg all‑purpose flour, 7 g smoked paprika, and 20 g ground chili pepper. Whisk until evenly distributed.

   Time: PT10M

3. Coat the Turkey

   Remove the turkey from the marinade, letting excess drip off. Dredge each piece in the coating mixture, pressing gently so the crust adheres. Place the coated pieces on a wire rack and let rest for 10 minutes.

   Time: PT10M

4. Roast the Turkey

   Pre‑heat the oven to 250 °C. Arrange the coated turkey pieces on a roasting pan and bake for 30 minutes on one side, then flip and bake another 30 minutes until the interior reaches 75 °C.

   Time: PT1H

   Temperature: 250°C

5. Deep‑Fry the Turkey

   Heat 6.5 kg of high‑smoke‑point oil in a deep‑frying pan to 175 °C. Fry the roasted turkey pieces in batches until golden‑brown and crisp, about 4‑5 minutes per side. Transfer to a paper‑towel‑lined tray to drain.

   Time: PT20M

   Temperature: 175°C

6. Make the Chili Sauce – Prep

   Open two cans of whole peeled tomatoes, drain, and place in the blender. Add the juice of one orange, 20 g finely chopped fresh chili, 1 medium apple (juiced), 20 g salt, 50 g soy sauce, 30 g honey, 7 g paprika, and 7 g dried tomato pieces.

   Time: PT10M

7. Simmer the Chili Sauce

   Pour the blended mixture into a saucepan, add 2 tbsp (≈30 g) sugar and the remaining apple juice. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until thickened and aromatic.

   Time: PT20M

   Temperature: Medium heat

8. Boil the Potatoes for Chips

   Place 6 kg of peeled potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 30 minutes. Drain and let cool slightly.

   Time: PT30M

   Temperature: Boiling

9. Blend Potatoes and Form Dough

   Transfer the boiled potatoes to the blender and puree until smooth. Add 10 eggs, 1.3 kg sifted flour, 15 g salt, 7 g paprika, 100 ml vegetable oil, 3 g turmeric, and 200 g grated cheddar cheese. Mix until a smooth, non‑sticky dough forms.

   Time: PT15M

10. Shape and Pierce the Chips

    Roll the dough thin (about 2 mm) on a lightly floured surface. Cut into oval shapes roughly 10 cm long. Using a fork, poke several holes in each piece to prevent puffing during frying.

    Time: PT10M

11. Fry the Potato Chips

    Heat fresh vegetable oil in a deep pan to 170 °C. Fry the chips in small batches, turning once, until golden and crisp, about 2‑3 minutes per side. Remove with a slotted spoon and drain on paper towels.

    Time: PT10M

    Temperature: 170°C

12. Plate and Serve

    Arrange the fried turkey pieces on a large platter. Drizzle or serve the chili sauce on the side. Place the cheese‑infused potato chips in a decorative bowl. Garnish with fresh herbs if desired.

    Time: PT5M

Nutrition Facts

Calories

375

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Turkey Legs and Wings: Chicken pieces
• Instead of Orange Juice: store-bought orange juice
• Instead of Salt: sea salt
• Instead of Soy Sauce: tamari
• Instead of Cornmeal: corn flour
• Instead of All-Purpose Flour: bread flour
• Instead of Smoked Paprika: regular paprika
• Instead of Ground Chili Pepper: cayenne pepper
• Instead of Canned Whole Peeled Tomatoes: fresh tomatoes
• Instead of Apple: pear juice
• Instead of Honey: maple syrup
• Instead of Granulated Sugar: brown sugar
• Instead of Dried Tomato Pieces: sun‑dried tomatoes
• Instead of Potatoes: sweet potatoes
• Instead of Eggs: egg replacer
• Instead of All-Purpose Flour (for dough): gluten‑free flour
• Instead of Salt (for dough): sea salt
• Instead of Paprika (for dough): smoked paprika
• Instead of Vegetable Oil (for dough): canola oil
• Instead of Turmeric Powder: curry powder
• Instead of Cheddar Cheese: parmesan
• Instead of Deep‑Frying Oil: peanut oil

Equipment Needed

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Whisk or Spoon
• Blender or Food Processor
• Oven
• Roasting Pan or Baking Tray
• Deep‑Frying Pan or Pot
• Thermometer
• Saucepan
• Slotted Spoon or Frying Spoon
• Fork
• Rolling Pin (optional)
• Parchment Paper (optional)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Marinating the turkey long enough for flavor penetration
• Ensuring the coating adheres before baking
• Maintaining oil temperature at 175 °C for frying the turkey
• Simmering the chili sauce to the right thickness
• Poking holes in the chip dough to avoid puffing
• Keeping oil at 170 °C for crisp potato chips

Chef Tips from the Video

• Use a digital thermometer for precise oil temperature; a 5 °C variance can change texture dramatically.
• For extra crispness, double‑coat the turkey: dip once in the flour mixture, a quick dip in beaten egg, then a second coating.
• Add a pinch of baking powder to the chip dough for a lighter texture.
• Serve the chili sauce with a squeeze of fresh lime for a bright finish.

Troubleshooting

Storage

Refrigerator: Store leftover turkey and sauce in airtight containers for up to 2 days.

Freezer: Freeze cooked turkey pieces (uncoated) for up to 2 months; reheat and re‑coat before frying.

Room temperature: Keep the dried potato chips in a sealed jar at room temperature for up to 3 days.

Make-Ahead Tips

• Marinate the turkey overnight for richer flavor.
• The chili sauce can be prepared a day ahead and refrigerated; reheat gently before serving.
• Chip dough can rest covered in the fridge for 30 minutes to relax gluten before shaping.

Frequently Asked Questions