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15minutes
Cut the chicken thighs into pieces of about 20g.
ボウルに1、醤油、すりおろした生姜の絞り汁を入れて手で揉み込む。
15分漬ける。
鶏もも肉の皮を広げて丸い形に整えてから、1つずつ片栗粉をまぶす。
170度に温めた油で4分、最後に190℃に上げて1分揚げる
フライパンに油を入れて、170度に温める。
3を入れて2分揚げたら裏返し、更に2分揚げる。
火を強めて約190度に上げ、1分揚げたら完成。
・We use chicken thighs with the skin on.
- It is easy to use chicken thighs for deep frying, and if you are making them for children, it is a good idea to cut them in half.
・You can use a ginger tube to squeeze ginger juice.
- If you spread the skin out, shape it, and then fry it, the skin will have a nice texture.
- Finally, raise the temperature to 190 degrees to give it a good texture.
・Can be stored in the freezer for 2 weeks.
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