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Chicken Steak｜Dare Uma [Cooking Researcher]'s recipe transcription

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Who horse [cooking expert]

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Ingredients

Chicken thigh : 1 sheet
塩 : 小さじ1/2(鶏肉重量の0.8%)
ごま油 : 大さじ1
片栗粉 : 大さじ2
(A)ごま油 : 大さじ1と1/2
(A)柚子胡椒 : 小さじ1/2
(A)鶏肉の脂 : 全て

Time required

15minutes

Procedure

1) prepare the meat 01:45
Use a fork to poke holes in each side of the chicken thighs and sprinkle salt on top.
2) dip in sesame oil 02:54
Put 1 and sesame oil in a plastic bag and rub.
Tie a plastic bag to remove the air and let it rest in the refrigerator for 1 hour.
3) fry in a frying pan 05:28
Add katakuriko to the plastic bag from step 2 and shake the plastic bag to coat the entire surface.
Put 1/2 tablespoon of sesame oil (not listed) in a cold frying pan and place the chicken thighs skin side down.
Place aluminum foil on top, place a weight on top and heat over low heat for 10 minutes.
When the whole skin is baked to a deep fox color, turn it over and cover it with aluminum foil and bake for 2-3 minutes and turn off the heat.
4) たれを作る 08:42
Add (A) to the frying pan from Step 3, scrape off the burnt bits with a fork, and mix the remaining fat and seasonings.
Transfer to a small plate and complete.

Point

・By making many holes in the chicken, the flavor permeates well and the meat becomes tender.
・By grilling the chicken in sesame oil, the smell is removed and the meat juices and moisture are not lost.
・By placing a weight on the chicken, you can prevent the skin from warping and brown the entire skin.
・You can use any oil other than olive oil for baking.
・Do not use fire when making the sauce.
・Refrigerator storage time is not included in the required time.