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照り焼き（照り焼きチキンのタルタルソースかけ）｜クキパパ料理チャンネルさんのレシピ書き起こし

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Kukipapa cooking class

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Ingredients

鶏もも肉 : 2枚
塩 : 鶏もも肉の0.5%の塩分量
小麦粉 : 適量(大さじ1〜1.5程度)
(A)砂糖 : 大さじ2
(A)みりん : 大さじ2
(A)酢 : 大さじ1
(A)醤油 : 大さじ2
(A)焼いた鶏もも肉から出た肉汁 : 適量
egg : 2〜3個
パセリ : 適量
(B) Vinegar : 小さじ1.5〜2
(B) mayonnaise : 大さじ3〜4

Time required

40minutes

Procedure

1) 鶏もも肉の下処理をする 00:30
Remove excess skin, fat and sinew from chicken thighs.
Cut chicken thighs into thirds.
Salt the chicken thighs.
Sprinkle flour on chicken thighs.
2) 鶏もも肉を焼く 01:53
Oil the frying pan.
Place the chicken thighs skin side down in a frying pan and cook for 6 minutes.
Place over medium heat and cover.
Wipe off the oil from the chicken thighs with kitchen paper.
Flip the chicken thighs over and grill for 3-4 minutes.
Take out the chicken thighs from the frying pan one by one, starting with the cooked chicken thighs.
3) 照り焼きソースを絡める 03:43
Remove oil from 2 frying pans.
Add (A) to a frying pan and mix over high heat.
Add 2 chicken thighs to the frying pan and mix.
Arrange on a plate and finish with 4 tartar sauce.
4) タルタルソースをつくる 04:59
Boil water (not listed) in a pot.
Add the eggs to the pot and heat for 9 minutes.
Remove the eggs from the pan and place them in ice water.
Remove egg shells.
Chop the parsley and put it in the vat.
Roughly chop the boiled egg and put it in the bat.
Add (B) to the vat and mix.

Point

・If the thickness of the chicken thigh is hot, make a cut to make it easier for the fire to pass.
・If you put kitchen paper in the frying pan where the chicken thighs are grilling, it will absorb the oil.
・If you like, you can add mustard to the tartar sauce.
・Put the chicken thighs from step 3 on a plate and finish with the tartar sauce from step 4.
・You can also cut chicken thighs into bite-sized pieces and serve.