春巻き（豚肉と野菜の春巻き）｜クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 50minutes
Yangnyeom Chicken | Naos Kitchen's Recipe Transcription
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Ingredients
- Chicken thigh : 250g
- lettuce : 100g
- potato starch : 2 tablespoons
- White sesame : Appropriate amount
- (A) Liquor : 1 tsp
- (A) Soy sauce : 1 tsp
- (A) Salt and pepper : Appropriate amount
- (B) Gochujang : 1 tablespoon
- (B) Ketchup : 2 tablespoons
- (B) Soy sauce : 1 tablespoon
- (B) Honey : 1 tablespoon
- (B) Water : 2 tablespoons
- (B) Sugar : 1 tsp
- (B) Grated garlic : 1 tsp
- (B) Pepper powder : as you like
Time required
30minutes
Procedure
-
1)
Prepare chicken thighs
00:51
Add (A) to bite-sized chicken thighs, season and knead.
Sprinkle with potato starch. -
2)
Make the sauce
01:21
Put (B) in a frying pan and mix.
-
3)
Fry chicken thighs
01:41
Fry 1 in 170 degree oil for 3 minutes and let rest for 3 minutes.
Fry again in 180 degree oil for 1 minute. -
4)
Tangle the sauce
02:46
Heat a frying pan with sauce over medium heat and boil once.
Add chicken thighs from 3 and entangle them all over.
Point
・ Chicken thighs have a nice texture by removing excess streaks and fat.
・ By frying twice, the finish will be fragrant and full of gravy.
・ Be careful when frying for the second time as it will splash oil.
・ Although grated garlic can be used in tubes, it is much more fragrant to use raw garlic.
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