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鶏胸肉の甘酢炒め｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

（A）鶏胸肉 : 1枚
（A）塩胡椒 : 4振り
（A）片栗粉 : 大さじ2
サラダ油 : 大さじ3
（B）ケチャップ : 大さじ2
（B）醤油 : 大さじ1
（B）お酢 : 大さじ1と1/2
（B）砂糖 : 小さじ2
（B）オイスターソース : 小さじ1
（B）長ネギ : 1/3本
Black pepper (if you like) : 適量
Grated cheese (if you like) : 適量

Time required

20minutes

Procedure

1) 甘酢ダレを作る 01:59
Finely chop the green onions and add the seasoning of (B) sweet and sour sauce.
2) 鶏胸肉を切って片栗粉をまぶす 03:27
鶏胸肉を1cm幅の削ぎ切りにし、（A）を袋に入れてよく振る。
3) 揚げ焼きする 06:15
フライパンにサラダ油を入れて弱火で加熱し、2の鶏胸肉を敷き詰め両面弱火で揚げ焼きにして取り出す。残った油はキッチンペーパーで拭き取る。
4) タレに絡める 07:26
Heat the frying pan of 3 over medium heat, add the mixed sauce of 1, turn off the heat after boiling lightly, add the chicken breast of 3 and mix to complete.

Point

・ By using ketchup, sweetness and freshness are added, and the sweet and sour sauce is suitable for both children and adults.
・ Chicken breast becomes tender when cut by cutting off the fiber.
・ By sprinkling the chicken breast with potato starch, the chicken breast will be moisturized without being dry, and the sauce will be easily entangled.
・ By putting chicken breast in a frying pan, the oil will be increased and more parts can be fried.
・ Fry the sauce to remove the sourness, bring out the umami, and then entangle it with the chicken breast to make it delicious.
・ If you like, you can sprinkle black pepper or grated cheese on it.