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Fried chicken (fried chicken with honey lemon sauce) |

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Kuma's limit cafeteria

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Ingredients

Chicken thigh : 2 pieces (about 600g)
(A)はちみつ : 大さじ3
(A)レモン汁 : 大さじ2
(A)白ワイン : 大さじ3
醤油 : 大さじ1
片栗粉 : 大さじ2
油 : 適量

Time required

40minutes

Procedure

1) make a pickle 00:23
Put (A) in a bowl and mix well to dissolve the honey.
2) 鶏もも肉を漬ける 01:10
Cut each chicken thigh into quarters and return to the clean tray.
Add 2 tablespoons of 1, rub in, and leave at room temperature for at least 15 minutes.
3) 焼きだれを作る 02:28
残った1に醤油を加え、軽く混ぜる。
4) 揚げ焼きにする 02:45
バットに片栗粉を敷き、2の皮面だけに付ける。
フライパンに油を入れて火にかけ、鶏もも肉の皮面を下にして入れる。
揚げ色が付いたら裏返す。
揚げ色が付いたら更に裏返し、2度揚げする。
最後に裏返し肉面は弱火で揚げる。
火が通ったら油を切る。
5) 仕上げる 04:42
Lightly wipe the oil from the frying pan, add 3 and heat over medium heat while mixing.
When it boils down and becomes lightly thickened, turn off the heat.
Arrange 4 with the skin side down and heat again.
When the sauce thickens, turn off the heat and turn it over.
It is completed when the sauce is entwined with residual heat.

Point

・Honey lemon who goes well with fish ・If you don't have white wine, you can substitute with sake, but I recommend white wine because it's cheap.
・Even if you use chicken breast meat instead of chicken thigh meat, it will be delicious.
・Cut the chicken thighs into large pieces so that when they are entwined with the sauce, the aroma of the chicken and the meat juices are just right.