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50minutes
Put (A) in a bowl. Add chicken thighs cut to a size that is easy to eat and knead. Place in the refrigerator and soak for 30 minutes.
Take 1 out of the refrigerator and sprinkle it with potato starch.
Place 2 in a frying pan with the skin side down. Cover and bake on low heat for 10 minutes. Turn it over and bake for 5 minutes. Bake on high heat for another minute.
・ Be sure to use a frying pan that has been treated with Teflon.
・ When grilling chicken thighs, line them up with the skin side down.
・ If the skin of the chicken thigh is curled, stretch it properly before arranging it.
・ When turning over chicken thighs and baking, remove the lid.
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