焼き物（鶏もも肉のネギ塩焼き）｜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 excess skin, sinew, and fat from chicken thighs with a knife.
Cut the center of the chicken thigh into two pieces, then cut into bite-sized pieces.
Add salt and pepper (for seasoning).
Rub it in with your hands.
Transfer to a bowl.
After pouring the cooking sake, mix it again with your hands.

Finely chop the green onions.
Put the green onion in a small bowl, add (A) and mix.
Add salt and pepper (for the green onion salt sauce) to adjust the taste.

Put potato starch in a vat and sprinkle it one by one.

Add salad oil to a frying pan and heat it.
Use kitchen paper to spread the salad oil all over.
Turn the heat down to medium-low, and place No. 3, skin side down, in a frying pan.
Cover the frying pan with a lid, then reduce the heat to low and fry for 3 minutes.
Open the lid, turn the heat to medium, and brown the chicken thighs.
Flip the chicken thighs and brown the other side as well.
Stop the fire.
Wipe excess oil from the frying pan with kitchen paper.
Add 2 and stir for 1 minute over medium heat.

お皿に4を移し、小ネギ(分量外)を散らしたら完成。