백종원 PAIK JONG WON Time required : 20minutes
Grilled Chicken Thighs with Oroshipon Vinegar | Wakame Channel [Tonight's Side Dishes and Snacks]
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- Number of Videos
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Ingredients
- Chicken thigh : 200g
- Radish : 50g
- Macrophyll : Appropriate amount
- Sesame oil : Appropriate amount
- Ponzu sauce : Appropriate amount
- (A) Sake : 2 tablespoons
- (A) Salt and pepper : a little
- (A) Mayonnaise : 2 tablespoons
- (A) Potato starch : Appropriate amount
Time required
30minutes
Procedure
-
1)
Cut chicken thighs
00:08
Cut chicken thighs into bite-sized pieces with kitchen scissors and put them in a storage bag.
-
2)
Season
00:30
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. -
3)
Sprinkle with potato starch
01:08
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. -
4)
Bake
01:50
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.
Point
・ 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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