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30minutes
Cut chicken thighs into bite-sized pieces with kitchen scissors and put them in a storage bag.
Add (A) to 1 and deflate the air in the bag, close the mouth, and knead from the top of the bag.
Let it sit in the refrigerator until the seasonings are familiar.
Grate the radish.
Cut the perilla into julienne.
Spread the potato starch in a container, put chicken thighs in it, and sprinkle it all over.
Spread frying foil on a frying pan, add sesame oil, and line up chicken thighs sprinkled with potato starch.
Cover and bake.
When it gets brown, cover it inside out, bake for about 5 minutes, and cook to the inside.
Place grated daikon radish on a plate, sprinkle with ponzu sauce, and place the perilla leaves.
・ Remove any excess fat or streaks from chicken thighs. The texture improves.
・ By cutting chicken thighs with kitchen scissors, washing can be minimized.
・ By removing the air from the storage bag, the seasoning will become more familiar with the chicken thighs.
・ By using mayonnaise as a seasoning, the finish is soft.
・ Because it is not fried in oil, it is healthy.
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