台湾盐酥鸡--超级酥!

做视频的缺点就是 发现遗憾了没法改正 哈哈

本视频我想补充的,一是炸完要用吸油纸 那样感觉会好很多(虽然高温出来的其实不会很油腻  但感官上会有油腻感)二是 九层塔先炸 鸡块会更香。三是油炸食品 建议大家偶尔吃吃 就好。

主料(Main ingredients):

鸡腿肉 450克(Boneless chicken thighs 450 g)

地瓜粉(Sweet potato starch)

九层塔叶子 适量(Basil leaves)

 

腌料(Marinade):

酱油1茶匙(Soy sauce 1 teaspoon)

白胡椒粉1/2茶匙(White pepper 1/2 teaspoon)

盐1/3茶匙(Salt 1/3 teaspoon)

蒜头2瓣(2 cloves of garlic)

 

脆浆材料(Flour batter ingredients):

面粉1/3杯约80毫升(All purpose flour1/3 cup)

水50毫升(Water 50 ml)

盐1/5茶匙(Salt 1/5 teaspoon)

五香粉1/4茶匙(Five-spice powder 1/4 teaspoon)

泡打粉1/4茶匙(Baking powder, 1/4 teaspoon)

 

椒盐粉材料(Salt and pepper powder Ingredients):

五香粉1/3茶匙(Five spices powder 1/3 teaspoon)

白胡椒粉1茶匙(White pepper 1 teaspoon)

盐1/4茶匙(Salt 1/4 teaspoon)

 

1、首先要选鸡大腿肉Boneless chicken thighs。 切成小块。

2、用屏幕显示的腌料 抓匀后 腌制15-20分钟。

3、现在要制作一个粉浆Flour paste  把屏幕显示的材料混合调成糊状即可。然后把这个粉浆与腌好的鸡块混合 一边备用。

4、准备地瓜粉(Sweet potato starch),这种地瓜粉是带细微颗粒状的 在华人超市可以见到,或用一半菱粉(Tapioca)+一半 面粉代替。

5、把鸡块逐一裹上地瓜粉 要裹足。然后静置10分钟,让粉吸收鸡肉上的水份 这样不容易脱落。

6、同时我们还要准备椒盐粉Salt and pepper powder  把屏幕显示的材料混合即可 一边备用 。

7、还有就是准备九层塔叶子Basil leaves,一定要擦干 不能带水

8、现在开始炸鸡块,油锅烧至160-170摄氏度,把鸡块放入,用大火炸。

9、当鸡块轻轻一推就可以离开锅底上浮的时候,开始慢慢搅动 让其均匀受热。中间可以适当调低一点火力。

10、炸至鸡块出现微微的金黄色(颜色不要太深)即可捞出来。当所有的鸡块都炸完时 把油锅的温度升至180摄氏度,再把炸过的鸡块放入复炸,1-2分钟 至颜色金黄即可。

11、最后再把九层塔叶子Basil leaves放入油锅炸至酥脆(叶子颜色保持绿色)

12、把炸好的鸡块和九层塔Basil leaves 混合 撒上之前准备好的椒盐粉Salt and pepper powder 即可

13、这个配方做出来的盐酥鸡 非常的酥脆,一个小时以后仍然可以保持脆感。

Today we will be making a popular taiwanese snack, popcorn chicken! 

 

we will be using boneless chicken thigh meat for this, dice it up into small pieces 

combine with  the seasoning and marinate for 15-20 minutes

now we will make the batter. combine together the ingredients shown on the screen and drench the chicken pieces in the batter

prepare the sweet potato starch, it's a type of starch that has little clumps. you easily find these in asian grocery stores, but you can also use a 50%tapioca powder and 50%flour mix instead

Coat the chicken pieces with the starch completely and let it sit for 10 minutes. this will allow the starch to soak up enough moisture so it doesn't fall off when you fry them

now we will prepare some basil leafs. make sure they are completely dry

Heat a pot of oil until its 160-170 degree celsius, slowly place the chicken pieces in and fry on high

Give them a gentle push after a couple of seconds and let it float to the top, then slowly push it around to allow it to fry evenly. turn the heat down slightly 

Once the chicken bits are lightly golden, set them aside . allow the oil to heat back to 180degree celsius and refry the chicken a second time round for 1-2 minutes until it's golden and crispy. 

Fry the basil leaves until it's golden and crispy. the leaf will retain it's greeness 

combine together the popcorn chicken and the basil leave and sprinkle on the salt and pepper seasoning mix

These taiwanese popcorn chicken is super crunchy and delicious and still taste amazing even after an hour! 

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轻松做个好“煮”妇!