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チキンソテー（鶏もも肉のネギソースのせ）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

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Shinpei Kurihara "Feast Channel"

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Ingredients

Chicken thigh : 1 piece (300g)
塩 : 小さじ1/3
黒胡椒 : 適量
片栗粉 : 適量
サラダ油 : 大さじ1
長ネギ : 1本分
(A)醤油 : 大さじ1と1/2
(A)酢 : 大さじ1
(A)砂糖 : 大さじ1/2
(A)ごま油 : 大さじ1/2

Time required

20minutes

Procedure

1) make onion sauce 02:07
Coarsely chop the white part of the spring onion.
Put in a bowl, add (A) and mix.
2) Prepare chicken thighs 03:46
Make a 1-2mm wide incision in the thick part inside the chicken thigh.
Sprinkle the inside with salt and black pepper.
Sprinkle potato starch all over.
3) bake 04:49
Add salad oil to a frying pan and heat over medium-high heat.
Bake 2 skin side down.
Cover and cook over medium-low heat for 4 minutes.
Flip over and cook over medium-low heat for 4 minutes.
Flip over and bake again.
Remove and place skin side down on kitchen paper on a cutting board.
Cut into bite-sized pieces.
Serve on a plate and finish with 1.

Point

・Use the white part of the green onion.
・By inserting a notch (hidden knife), the fire gets faster.
・If you sprinkle potato starch on the chicken thighs, lightly dust off the excess powder.
・Potato starch easily absorbs oil, so check to see if the oil floats when baking.
・If you turn it over and there is not enough oil, add about 1/2 tablespoon to 1 teaspoon.
・Check the doneness by looking at the notch, and take it out when it becomes elastic.
・Baking the skin twice makes it crispy.
・If you want to add spiciness to the green onion sauce, soak red chili peppers in it.