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大葉唐揚げ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chicken thigh : 300g
ニンニク : 1/2片
大葉 : 7枚
（A）創味シャンタン : 小さじ1
（A）塩 : 小さじ1/4
（A）みりん : 大さじ1
（A）酒 : 大さじ1
大葉（トッピング用） : 3枚
レモン : 1個
片栗粉 : 小さじ1
サラダ油 : 適量

Time required

45minutes

Procedure

1) Prepare 02:12
Finely chop the perilla and put in a bowl.
Cut the perilla leaves for toppings into julienne.
Cut the lemon into combs.
Grate the garlic and add to a bowl of chopped perilla.
2) Season chicken thighs 03:40
Cut chicken thighs into 8 equal parts and put in 1 bowl.
Add (A), knead well, and soak for about 30 minutes.
3) Fry 05:15
Pour salad oil into a frying pan up to about 1 cm from the bottom of the pan and heat.
Add potato starch to 2 and mix, and sprinkle with potato starch.
Put in warm oil and fry on medium heat.
When the whole is savory, drain the oil.
4) 盛り付ける 06:46
皿に盛り、1の大葉の千切りを散らし、レモンを添える。

Point

・ Chicken can be made from breast meat, but thigh meat is recommended.
・ By using chopped perilla as a seasoning, the aroma is transferred to chicken thighs.
・ Sprinkle potato starch just before frying. The amount of sprinkle may be adjusted to your liking.
・ Fry fragrantly until the whole is golden brown.