テリヤキチキン｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

For chicken thighs, make cuts in the streaks and thick parts to prepare them.
For the thick part of the skin, stab it with a knife in several places and put it in a bat.
Add (A), rub lightly, cover with plastic wrap, and leave for 10 to 15 minutes.
Sprinkle the potato starch on the whole and let it blend in.

Heat the vegetable oil in a frying pan.
Bake chicken thighs from the skin and bake for about 2 minutes.
Add sake, cover and steam.
Take it out once.

Put (B) in the frying pan of 2 and boil it.

タレにとろみが付けば、鶏もも肉の身の部分を下にして戻し入れる。
タレを絡め、途中裏返しながら加熱する。

鶏もも肉をまな板に取り出し、お好みの大きさに切り、皿に盛る。
タレを全体にかける。