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40minutes
Chicken thighs remove excess fat and streaks.
Cut into smaller bite sizes.
Put chicken thigh and (A) in a plastic bag and knead from the top of the bag.
Soak for 15 minutes at room temperature.
Add green laver, cornstarch and potato starch and close the mouth.
Shake the chicken thighs evenly.
When the frying oil has warmed to 180 ° C, fry the chicken.
When it is lightly browned, take it out once.
Leave it for about 2 minutes and let it cook with residual heat.
Fry again for about 1 minute until it turns golden brown.
・ Chicken thighs are made even more delicious by removing excess fat and streaks.
・ By cooking the karaage with the skin on, it has a savory and savory texture. If you are not good at it, you can remove it.
・ By adding sesame oil to the bottom, the finish will be rich in gravy.
・ Be careful not to get burned because the oil splashes when you put the fried chicken back in.
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