Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 60minutes
- Chicken thigh : 1 sheet
- (A) Soy sauce : 1 tablespoon
- (A) Liquor : 2 tablespoons
- (A) Ginger (grated) : a little
- Starch : 5-7 tbsp
- Japanese leek : 1/3
- ginger : a little
- grapefruit : 1/2 piece
- Cucumber : 1/2
- (B) Sugar : 1 tablespoon
- (B) Soy sauce : 2 tablespoons
- (B) salt : ひとつまみ
- (B) White wine vinegar : 大さじ1
- (B) Sesame oil : 大さじ2
- (B) black pepper : 適量
- 揚げ油 : 適量
cut chicken thighs
Remove excess fat and streaks from the chicken thighs, and make cuts in the thicker areas.
Hit the whole with the back of a knife, cut in half, and sprinkle salt (not listed) on both sides.
marinate chicken thighs
Put (A) in a bag, mix, and add chicken thighs that have been wiped dry with kitchen paper.
Soak in the refrigerator.
make the sauce
Coarsely chop the leek and ginger, peel the grapefruit and cut it into small bite-sized pieces, and cut the cucumber into 5 mm cubes and put them in a bowl.
Add (B) and mix.
put on clothes
Put potato starch in the bag containing the chicken thigh and sprinkle it all over.
Use your hands to stretch the skin.
Add enough oil to cover about 1/3 of the chicken thighs and heat.
Fry 4 at 180℃.
Heat the skin for 1 minute and 30 seconds, turn over and heat for 1 minute, then remove and let rest for 1-2 minutes
Return the chicken thighs to the frying pan and fry them in the same way.
Cut into pieces while hot and place on a plate.
Finished with sauce.
・Beat the chicken thighs to prevent them from shrinking when heated.
・You can grate the ginger for the sauce, but we recommend chopping it finely for a better texture.
・Scrape off the cucumber seeds for a better texture.
・White wine vinegar goes well with grapefruit. If not, you can use regular vinegar.
・When serving, place salad greens under the meat for a nice appearance.
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