盐酥鸡 Taiwanese Spiced Popcorn Chicken


盐酥鸡

特点:

盐酥鸡是台湾最常见的小吃之一

外酥里嫩,椒盐香浓郁

一个小时以后仍然可以保持脆感

用料

A: 主料(Main ingredients)

1.鸡腿肉1 磅(Boneless chicken thighs 1 pound)

2.粗粒地瓜粉(Coarse Sweet potato starch)

3.九层塔叶子 适量(Thai Basil leaves)

B:腌料(Seasoning)

酱油1茶匙(Kikoman Soy sauce 1 teaspoon)

白胡椒粉1/2茶匙(White pepper powder 1/2 teaspoon)

盐1/3茶匙(Salt 1/3 teaspoon)

糖 1.5茶匙(Sugar 1.5 teaspoon)

蒜头2瓣(2 cloves of garlic)minced

C:脆浆材料(Flour batter ingredients)

面粉1/3杯约80毫升(All purpose flour1/3 cup)

水50-75毫升(Water 50-75 ml)(各品牌面粉吸水量不同)

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)

D: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 powder 1 teaspoon)

盐1/4茶匙(Salt 1/4 teaspoon)

1、鸡大腿肉(A1)Boneless chicken thighs。 切成小块。

2、用腌料(所有B中材料)抓匀后 腌制15-20分钟。

3、制作粉浆:把脆浆材料(所有C中材料)混合调成糊状即可。然后把这个脆浆倒入腌好的鸡块, 调和均匀。

4、地瓜粉(Sweet potato starch)(A2) 放入大底的容器中。

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、同时准备椒盐粉:把椒盐粉材料(所有D中材料)混合均匀即可 一边备用 。

7、准备九层塔叶子Thai basil leaves (A3),一定要擦干 不能带水

8、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。

11. 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。

12、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)

13、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

关键点:

  1. 粗粒地瓜粉 鹽酥雞一定要選用顆粒較粗的地瓜粉(包裝上有註明),用粗粒地瓜粉蘸裹,炸過後表面才會酥脆。若使用細地瓜粉,會只有裹上一層麵衣的感覺,缺少吃鹽酥雞時喀滋的口感。,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。

  2. 肉选择 鹽酥雞講究鮮嫩多汁,建議挑選肉質易熟且口感軟嫩的肉雞為佳。避免用土雞肉製作鹽酥雞,以免口感過硬

Taiwanese Spiced Popcorn Chicken

- Adapted from http://cq6511.wixsite.com/homemade-cuisine/taiwanese-popcorn-chicken

Super crunchy and delicious

Keep its crunchiness even after an hour!

A:Main ingredients

1. Boneless chicken thighs 1 pound

2. Coarse Sweet potato starch

3. Thai Basil leaves

B: Seasoning

Soy sauce (such as Kikoman) 1 teaspoon

White pepper powder 1/2 teaspoon

Salt 1/3 teaspoon

Sugar: 1.5 teaspoon

2 cloves of garlic - minced

C:Flour batter ingredients

All purpose flour1/3 cup

Water 50-75 ml(different brand of flour has difference water absorbing capacity)

Salt 1/5 teaspoon

Five-spice powder 1/4 teaspoon

Baking powder, 1/4 teaspoon

D:Salt and pepper powder Ingredients

Five spices powder 1/3 teaspoon

White pepper powder 1 teaspoon

Salt 1/4 teaspoon

Methods:

  1. Cut boneless chicken thigh into small pieces

  2. Combine with the seasoning (as in B), and marinate for 15-20 minutes

  3. ​Make the batter: combine the ingredients (as in C), and mix well

  4. Pour the batter into the marinated chicken container

  5. ​​In a wide plate, pour enough coarse Sweet potato starch (as in A.2.)

  6. Coat the chicken pieces with the coarse sweet potato 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

  7. Pad dry some basil leafs, set aside

  8. ​Heat a pot of oil to 160-170 degree celsius, fry chicken pieces on high heat till lightly golden brown, scoop out and set them aside.

  9. Heat oil to 180 degree Celsius, re-fry the chicken pieces for 1-2 minutes until golden brown and crispy.

  10. ​Fry the basil leaves until it's golden and crispy. the leaf will retain its bright color.

  11. Combine together the popcorn chicken and the basil leave and sprinkle the salt and pepper seasoning mix (as in D) on popcorn chickens.

  12. And enjoy.

Key to success:

Chicken: choose boneless chicken thigh. It is more juicer and tender compared with chicken breast.

Sweet potato starch: Choose coarse type, ia type of starch that has little clumps, not fine ground starch. It can be found in Asian grocery stores. Or replace with 50% tapioca starch and 50% flour mix.

© 2016 by Moments of Joy.