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20minutes
Remove the skin from the chicken and cut it into 5mm wide pieces.
Cover with plastic wrap and tap with a rolling pin until thin.
Cut the perilla in half vertically and place it on the chicken face down.
Wrap from the edge and sprinkle the entire surface with potato starch.
Heat the oil in a frying pan, line up 2 and bake on medium heat.
Turn it over, cover it, and bake on low medium heat for 2 minutes.
Add (A) and entangle while removing water to complete.
・ By hitting the chicken breast, the finish will be softer.
・ If the chicken breast is small, fold the perilla in half and roll it.
・ When arranging in a frying pan, it is better to put the end of the roll down.
・ If you like, it is also recommended to wrap spices such as Japanese ginger.
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