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唐揚げ（鶏肉のエスニック唐揚げ）｜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

鶏もも肉 : 1枚(300g)
塩 : 小さじ1/3
白胡椒 : 適量
片栗粉 : 大さじ1と1/2
揚げ油 : 適量
(A) sweet chili sauce : 大さじ2
(A) Vinegar : 大さじ2
(A) Nampla : 小さじ1
Coriander : 適量

Time required

30minutes

Procedure

1) Prepare chicken thighs 01:26
Remove excess fat from chicken thighs and cut into 10 pieces.
Sprinkle with salt and white pepper to mix.
Sprinkle potato starch and let it fit.
2) fry 03:05
Put frying oil in a pan and heat it to 170 degrees.
Put 1 in so that the skin does not spread, and fry for about 4 minutes.
Mix (A).
When 2 is cooked, take it out and drain the oil.
3) finish 05:22
Heat a skillet over medium heat.
2. Add 2 (A) and mix.
Serve on a plate and complete with coriander.

Point

・Do not cut the chicken thigh skin.
・Sprinkle potato starch over the chicken thighs.
・By combining the potato starch sprinkled on the chicken thigh with the seasoning, it becomes thicker.
・When frying, it is good to roll the skin so that it does not spread out.
・When the skin becomes crispy and the meat becomes elastic, take it out.