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30minutes
Add (A) to bite-sized chicken thighs, season and knead.
Sprinkle with potato starch.
Put (B) in a frying pan and mix.
Fry 1 in 170 degree oil for 3 minutes and let rest for 3 minutes.
Fry again in 180 degree oil for 1 minute.
Heat a frying pan with sauce over medium heat and boil once.
Add chicken thighs from 3 and entangle them all over.
・ 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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