25分
Peel the skin of the garlic.
Cut chicken thighs into 8 equal pieces.
Transfer to a container and rub in salt, sake, and potato starch (for seasoning).
Put (A) in a pot.
Throw in the garlic.
Bring to a boil and evaporate the alcohol.
Remove from heat.
小さいフライパンに鍋底から1cmの油(分量外)を入れる。
中火で温める。
2を片栗粉(衣用)にまぶす。
鶏もも肉の皮を伸ばしながら油(分量外)に入れて揚げる。
全体に揚げ色がつくまで揚げる。
3を火にかけて温める。
4を入れて絡める。
お皿に5を盛り付ける。
胡椒をかける。
炒りごまをひねってかけて完成。
・Do not remove excess skin and sinew from chicken thighs.
・Mixing potato starch into chicken thighs makes the batter thicker, making it easier for the sauce to stick to the chicken thighs.
Use a smaller frying pan to save oil.
・During step 4, if you put chopsticks into the heated oil (not listed) and bubbles appear, it indicates that the temperature has risen.
・Obsorb the used oil (not listed) with kitchen paper.
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