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テリヤキチキン｜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

鶏もも肉 : 300g
塩胡椒 : 適量
片栗粉 : 小さじ2
サラダ油 : 小さじ1
(A)しょうゆ : 大さじ1半
(A)酒 : 大さじ1半
(A)みりん : 大さじ1半
(A)砂糖 : 小さじ1半
(A)味の素 : 3振り

Time required

14minutes

Procedure

1) 鶏もも肉の下処理をする 01:09
Place chicken thighs on a cutting board and cover with plastic wrap.
Beat the chicken thighs with a jar to even out the thickness.
Sprinkle salt and pepper and potato starch on both sides.
2) Make sauce by combining seasonings 03:50
(A)を混ぜ合わせる。
3) 鶏もも肉を焼く 04:27
Put the vegetable oil in a frying pan, heat it, and put the chicken thighs with the skin side down.
Bake on medium heat for 3-4 minutes while pressing with a spatula.
Discard the fat that came out, turn it over, reduce the heat to low, and turn 2 in.
Boil over medium heat for 3-4 minutes while dripping the surface to thicken the sauce.
4) 盛り付ける 07:00
Cut chicken thighs into pieces that are easy to eat and serve on a plate.
Complete with sauce from above.

Point

・ Return chicken thighs to room temperature so that they can be easily cooked.
・ To make the chicken thighs even and soft, beat them with a jar to make them flat and even in thickness.
・ When hitting chicken thighs, it is better to hit them on the table because the inside of the sink is hollow and the force is not transmitted well if it is on the sink in the kitchen.
・ By sprinkling with potato starch, the water content of the chicken thighs is maintained, and the sauce shines when baked.
・ By baking while pressing with a spatula, the skin will be cooked evenly and the texture of the skin will improve. If you don't bake the skin well, the fat will remain and it will not be delicious.
・ If you bake with a spoon so that the sauce soaks into the skin, the taste will soak into the whole.