kattyanneru Time required : 10minutes
- Chicken thigh : 300g
- (A) Soy sauce : 2 teaspoons
- (A) salt : a pinch
- (A) Liquor : 1 tablespoon
- (A) Katakuriko : 1 tablespoon
- (A) Umami seasoning : 3 swings
- Starch : moderate amount
- Salad oil (for frying) : moderate amount
- Salad oil (for frying) : 1 tablespoon
- garlic : 3 pieces
- chili pepper : Ten
- 生姜 : 10g
- 長ネギ : 1本(120g)
- 鶏がらスープの素 : 小さじ1と1/3
Cut off the bottom of the garlic clove, crush it with a knife and remove the core.
Slice the ginger with the skin on.
Cut the green onion into 2 cm wide pieces.
season the chicken thighs
Divide the chicken thighs in half and cut into small pieces, leaving the skin on.
Place in a bowl and mix (A) well.
fry chicken thighs
Put 1 cm of salad oil (for frying) in a frying pan from the bottom and heat it.
Coat 2 thickly with potato starch and deep-fry over medium-high heat.
Remove from frying.
Add salad oil (for frying) to another frying pan and fry garlic and ginger over medium heat.
Add the chili peppers halfway through, and when it starts to brown, add the green onions and continue frying.
Add 3 and season the whole.
To finish, add the chicken stock powder and mix it all together.
Arrange on a plate and complete.
・Though round slices of chili peppers can be used as substitutes, it is recommended to use a whole chili pepper, as the aroma and color will be better.
・Basically, it's better to leave the chicken thigh skin on.
・By using potato starch for both the base and the surface, the texture is improved.
・Frying while exposed to air improves the texture.
・By adding a whole chili pepper, the spiciness can be suppressed. If you want to make it spicy, it is better to break the red pepper into pieces.
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