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Yurin chicken | Transcript of the recipe by Hôtel de Mikuni

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Hotel de Mikuni

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Ingredients

Chicken thigh : 1 sheet
塩 : 小さじ1/4
甜菜糖 : 小さじ1
片栗粉 : 大さじ2
Japanese leek : 1/4本
ginger : 1片
(A)しょうゆ : 大さじ2
(A)甜菜糖 : 大さじ1/2
(A)ごま油 : 大さじ1

Time required

30minutes

Procedure

1) make sauce 02:00
Chop the spring onions and ginger.
Put (A), green onions, and ginger in a bowl, mix, and cool in the refrigerator.
2) Prepare chicken thighs 02:48
Remove excess fat from chicken thighs.
Cut the streaks of the chicken thighs with a kitchen knife to make the overall thickness uniform.
Sprinkle both sides with beet sugar and salt, and place in the refrigerator for 10 minutes.
Wipe off the moisture with kitchen paper and sprinkle potato starch on both sides.
3) fry 06:35
Heat the oil in a pan to 160 degrees, add the chicken thighs skin side down, and heat for 1 minute and 30 seconds.
Then turn over and heat for 1 minute and 30 seconds.
Remove the chicken thighs and heat the oil to 180 degrees.
Cook chicken thighs for 1 minute on each side.

Point

・When making the sauce in step 1, mix well to dissolve the beet sugar.
・In step 2, when you sprinkle the chicken thighs with beet sugar, salt, and potato starch, it's a good idea to use your fingernails to push them in deep into the cuts.
・By frying the chicken thighs twice, you can achieve a good texture.
・Depending on your taste, it is good to serve with lettuce etc.