照り焼き（照り焼きチキンのタルタルソースかけ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Put water in a pot and bring it to a boil.
Add salt (for boiled eggs) and eggs and boil for 10 minutes.
Remove and cool in ice water (not listed) for 10 minutes.

Chop the onion.
Place in a bowl and soak in water (not listed) for 10 minutes.
Drain and place in a heatproof bowl.
Wrap and heat in a 600w microwave for 1 minute.
Spread the onions and remove the heat.
Engrave 1.
Wipe off the moisture of the onion and add it to 1.
Add (B) and mix.

Remove excess muscle, fat and skin from chicken thighs.
Poke holes with a fork.
Rub sugar (for seasoning) all over.
Season both sides with salt and pepper (for seasoning).
Put potato starch and water in a bat and mix lightly.
Sprinkle all over.

Mix (A).
Add salad oil to a frying pan and heat over medium to low-medium heat.
Put the 3 skin side down and lightly press it to add a brown color.
Flip over and cook over low-medium to low heat.
Turn off the heat and wipe off excess oil.
Add the combined seasoning (A) and heat until thickened.
Flip over and heat.
Cut into bite-sized pieces and place on a plate.
Sprinkle with 2 and scatter parsley to complete.