Sauté (sautéed chicken thighs with lemon tartar sauce) | recipe transcription by cook kafemaru

Carefully remove the white tendons from the chicken thighs.
Poke the skin with the tip of a knife and make several cuts.
Spread the chicken thighs out, making cuts with a knife to reduce their thickness.
Transfer to a tray, add salt and pepper (for the chicken thighs), and mix well.
Pour (A) on and gently rub.
Leave it for about 10 minutes and season.

Grate the lemon peel.
Cut the lemon in half and squeeze the juice.

Place the boiled egg yolks in a bowl.
Roughly chop the whites and add to the bowl.
Add mayonnaise and mix well.
Season with salt and pepper (for lemon tartar sauce).
Add the lemon zest and juice from step 2 and mix well.

1 Sprinkle rice flour evenly over the entire surface.
Add rice oil to a frying pan.
Reduce heat to medium.
Place chicken thighs skin side down in frying pan.
Once browned, flip it over.
Once the underside is browned, remove it to a tray lined with kitchen paper and drain off the oil.

Cut 4 into pieces about 1.5 cm wide.
Place 4 on a plate topped with lettuce (not included in the recipe).
Pour 3 over the sauteed chicken thighs.
Finish by sprinkling chopped parsley on top.