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30minutes
Spread out the chicken thighs and remove the yellow fat.
Cut the slices to an even thickness.
Remove white streaks and bones.
Prick the flesh and skin with a fork.
Cut into bite-sized pieces.
Put 1 in a bowl.
Add (A) and mix.
Add the egg mixture and mix.
Cover with plastic wrap and marinate in the refrigerator for 1 to 2 hours.
Add (B) to a bowl and mix.
Add 2 and sprinkle with powder.
Sprinkle with the remaining (B).
150度の揚げ油(分量外)に4を入れる。
150度で2分揚げる。
取り出して空気に1分さらす。
揚げ油(分量外)を180〜190度に上げる。
鶏もも肉を入れて1分2度揚げにする。
4を盛り付けて完成。
・When removing the sinew from chicken thighs, it is easier to cut by inserting a knife along the fibers of the sinew and opening it as you cut.
・By pricking the meat and skin of the chicken thighs with a fork, the seasonings will penetrate and shorten the frying time.
・You can substitute chicken stock for the granulated consommé.
・If you fry it all at once, the batter will peel off and the heat won't spread evenly, so fry it in two batches.
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