レッドホットチキン｜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

Wrap the chicken breast with the skin down. Hit with a rolling pin to flatten it, and stab both sides evenly with a fork.

Cut chicken thighs into 3 equal parts to the size of 1 rectangular and 2 square fried chicken.

Put chicken thigh, chili powder, garlic powder, consomme, salt and sake in a bowl, knead and leave at room temperature for 30 minutes.

ボウルに卵、薄力粉、コンソメ、すりおろしにんにく、塩、タバスコ、一味唐辛子を入れて混ぜ合わせる。

Put about 1.5 cm of oil in a frying pan and heat it. Put chicken thighs in egg juice and knead.

Sprinkle flour on chicken thighs soaked in egg liquid, put in oil, turn over and fry on medium heat until browned.

一度取り出し、1〜2分ほど冷ます。

再度鶏もも肉を入れて中強火で40秒2度揚げする。

鶏もも肉を取り出し、油を切ったらお皿に盛り付けて完成。