50分
Make a hole in the whole chicken thigh with a fork.
Add (A), garlic and ginger to 1.
Add black pepper and curry powder, entangle, and soak at room temperature for 30 minutes.
Put a generous amount of cooking oil in a frying pan and heat over medium heat.
Sprinkle a generous amount of potato starch on chicken thighs and add to the oil.
Fry both sides on medium heat for 2 minutes each, remove and leave for 2-3 minutes.
油を強めの中火で熱し、鶏もも肉を戻して両面を1分ずつ揚げる。
取り出して1～2分置き、食べやすい大きさに切ったら完成。
・ The chicken thigh streaks may be removed.
・ For garlic and ginger, commercially available tubes may be used.
・ It is recommended to use a large amount of black pepper.
・ Use a small frying pan that can hold chicken.
・ It is recommended to add cooking oil to about 1 cm from the bottom of the frying pan.
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