[White rice required] "Chili chicken" recipe that makes use of the umami of chicken. Maybe more than shrimp chili!?

It is a chicken version of shrimp chili, but in order to make the most of the taste of chicken thighs, carefully from the preparation. Characterized by a rich chili sauce that makes use of the taste of grilled chicken, the taste that makes white rice unstoppable. Vinegar added at the end tightens the taste. Please enjoy it with white rice.

< 🍳 cost ⇒ about 800 yen >

< ⏰ cooking time ⇒ about 30 minutes >

[Materials]

(for 2 people)

2 chicken thighs 500g

1 / 2 green onion

1 clove of garlic

5 g ginger

2 pinches of salt

A little pepper

2 tablespoons of vegetable oil

Appropriate amount of water-soluble potato starch

Vinegar 1 tsp

1 teaspoon sesame oil

< Chili sauce >

【 A 】 Doubanjiang tablespoon 1

【 A 】 ketchup tablespoon 4

[B] Water 200ml

【 B 】 2 teaspoons of chicken glass soup

[B] Sugar 1 tsp

[How to make]

① Remove the skin and tendon of the chicken thigh and cut it into bite-sized pieces. Finely chop the green onions.

② Season with salt and pepper

③ Mix [A] and [B] together

④ Put oil in a frying pan and bake the chicken thighs

⑤ Grate garlic and ginger in a frying pan where chicken is baked and fry

⑥ Add green onion and fry, add [A] and fry for 1 minute

⑦ Add [B] and chicken, bring to a boil and simmer over low heat for 2 minutes

⑧ Add water-soluble potato starch to thicken

Add vinegar and sesame oil and mix to complete

[Point]

✔ Carefully prepare and season chicken

✔ By making the sauce in a frying pan baked with chicken, it becomes rich taste

✔ last vinegar tightens the whole important seasoning

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