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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

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Number of Videos
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Ingredients

  • Chicken thigh (large) : 1 sheet (about 300g)
  • サラダ油 : 少々
  • 酒 : 大さじ3
  • 片栗粉 : 小さじ1~小さじ1と1/2
  • (A)しょうゆ : 大さじ1/2
  • (A)酒 : 大さじ1/2
  • (A)おろしショウガ : 少々
  • (B)しょうゆ : 大さじ1
  • (B)みりん : 大さじ1
  • (B)砂糖 : 小さじ1

Time required

30minutes

Procedure

  1. 1) Prepare 01:25

    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.

  2. 2) bake 04:32

    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.

  3. 3) Make sauce 07:45

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

  4. 4) 仕上げる 08:18

    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。

  5. 5) 盛り付ける 09:22

    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。

Point

・ By cutting the muscles of chicken thighs, the texture will be improved and the meat will not shrink during heating.
・ By stabbing the lenticel of chicken thigh with a kitchen knife, the condition of the fire will be uniform and the taste will become familiar.
・ Sprinkle a small amount of potato starch on chicken thighs to give it a beautiful brown color. In addition, the sauce is easily entangled.
・ Wipe off excess oil that comes out while grilling chicken thighs.

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