唐揚げ（鶏もも肉の大葉唐揚げ）｜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

Remove the skin from the chicken breast and poke holes on both sides with a fork.
Cut into bite-sized pieces, cutting off the fibers.

Put (A) in a plastic bag and knead to mix.
Add chicken breast and mix.
Squeeze the air out of the plastic bag, tie it, place it on a tray, and refrigerate for 1 hour.

Peel the skin of the radish.
Cut off the stems of the perilla (for grated daikon radish) and shred.
Grate the radish with a grater with a container.
Add shiso leaves to the grated radish, mix and cool in the refrigerator.

Drain the water from 2 and wipe off the water with kitchen paper.
Cut off the stems of perilla (for fried chicken) and roughly chop.
Put 2, (B), perilla in a bowl and rub.

Put potato starch in the tray, and sprinkle the potato starch on the whole of 4.

Add frying oil to a frying pan and heat to 170 degrees.
Add 5 and fry for 2 minutes without touching, turn over and fry for 1 minute and 30 seconds without touching.
Fry while rolling, occasionally lifting to expose to the air.
Heat the oil to 180 degrees and fry for 1-2 minutes.
When fried, take it out and drain the oil for about 3 minutes.
Serve on a plate and complete with 3.