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![Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]](https://yt3.ggpht.com/ytc/AIdro_krl9zUBCHUfrNr6Rjns0K3Z_bT0MXfyrnTy_oXf2fyyw=s240-c-k-c0x00ffffff-no-rj)
45minutes
Cut one piece of chicken into 7 to 8 equal parts and wipe off the water with paper.
Firmly squeeze the ingredients of the seasoning by hand, wrap it and soak it for 15 to 20 minutes.
Wipe off the water on the surface again with paper, sprinkle with potato starch and sprinkle it thinly to remove excess powder.
Wrap yourself in the skin and line it up on the bat.
Heat the frying oil to a high medium temperature and add 1 chicken.
Increase the heat and fry for about 2 minutes, then turn it over when it is lightly colored.
Fry for about 2 minutes until the whole is colored and the oil bubbles are large, and fry fragrantly while occasionally touching the air to finish. (Frying time: 4-5 minutes in total).
Arrange the oil with the skin facing up, starting with the one that has been drained and raised from the oil first.
Fry the remaining one in the same way.
Serve in a bowl and serve with lemon.
・ Two chicken thighs that have been cut for deep-fried chicken are also acceptable.
・ If the size of chicken thigh is small, shorten the frying time.
・ By wiping off the water with kitchen paper, the finish is fragrant.
・ Potato starch is more fragrant than wheat flour.
・ The point is to wrap the chicken in the skin to make it fragrant and juicy.
・ Remove from oil a little early and cook with residual heat.
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