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40minutes
Remove the streaks and cartilage from the chicken thighs and cut into large pieces.
Put (A) in a bowl and mix.
Put 1 and knead well.
Wrap and leave for about 5 minutes.
Open 2 in a colander and drain the juice.
Put chicken thighs in a bowl of potato starch and apply the potato starch well as if pressing.
揚げ油を入れた鍋を170℃～180℃に熱する。
3を入れて、5～7分揚げる。
揚がったら油をよく切り取り出す。
Spread the top paper on the plate and serve 4 to complete.
・ Wheat rice, mushroom and sweet potato miso soup, and cucumber with shiso kelp go well.
・ When grated ginger, you can grate it neatly by cutting off the fibers.
・ If you like, add lemon and shishito pepper.
・ After putting chicken thighs in a frying pan, leave them untouched for about 1 minute so that the batter does not come off.
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