蒸し野菜（蒸しとうもろこし）｜料理教室のBonちゃんさんのレシピ書き起こし
Cooking class Bon-chan Time required : 15minutes
#Meat dish
#Fried food
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Deep-fried seaweed salt | Transcription of Haruan's recipe
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Ingredients
- Chicken thigh : 1 sheet
- (A) Salt : 1/2 teaspoon
- (A) Sugar : 1 tsp
- (A) Soy sauce : 1 tsp
- (A) Liquor : 2 tablespoons
- (A) Sesame oil : 1/2 tbsp
- Green laver : 1 tablespoon
- Cornstarch : 3 tbsp
- potato starch : 3 tbsp
Time required
40minutes
Procedure
-
1)
Prepare chicken thighs
01:02
Chicken thighs remove excess fat and streaks.
Cut into smaller bite sizes. -
2)
Season
02:01
Put chicken thigh and (A) in a plastic bag and knead from the top of the bag.
Soak for 15 minutes at room temperature. -
3)
To dress
03:27
Add green laver, cornstarch and potato starch and close the mouth.
Shake the chicken thighs evenly. -
4)
Fried
04:53
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. -
5)
Fry twice
06:11
Fry again for about 1 minute until it turns golden brown.
Point
・ 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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