Introduction 簡介
Fried chicken is one of those dishes that nearly every food culture makes its own. Japanese karaage is one of my favourite versions to make at home: bite-sized pieces of well-seasoned chicken thigh with a crisp coating that keeps the meat juicy.
炸雞係其中一款幾乎每個飲食文化都有自己版本嘅菜式。日本嘅唐揚炸雞係其中一款我好鍾意喺屋企整嘅版本：雞腿肉切成一口大小，醃到入味，炸至外層香脆，入面仍然嫩滑多汁。
Japanese home recipes usually use potato starch, cake flour or a combination of the two. I do not usually keep potato starch at home, so this version uses a combination of tapioca flour and cake flour. If tapioca flour is unavailable, cornstarch—a more common pantry staple in Hong Kong homes—can be used instead. Half of the flour mixture is mixed into the marinated chicken and the remainder forms the outer coating. Frying the chicken twice at different temperatures produces a light, crisp shell without drying out the meat. If you enjoy bite-sized fried chicken, you may also like Taiwanese Salt-and-Pepper Chicken.
日本家庭整唐揚通常會用片栗粉（生粉）、低筋麵粉，或者兩者混合。我屋企平時唔會常備片栗粉，所以呢個版本改用木薯粉同低筋麵粉混合。如果屋企冇木薯粉，亦可以用香港家庭較常備嘅粟粉代替。先將一半粉拌入醃好嘅雞肉，再用餘下嘅粉包裹表面。最後以兩段油溫翻炸，做出輕薄香脆嘅外層，同時避免雞肉變乾。如果你鍾意一口大小嘅炸雞，亦可以試下台式鹽酥雞。
Karaage Chicken 唐揚炸雞
Ingredients 材料
Marinade 醃料
Instructions 做法
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Grate ginger and garlic; cut chicken thigh meat into bite-sized pieces and marinate for 20 minutes.
磨薑蓉和蒜蓉﹐雞腿肉切一口大小﹐放醃料醃20分鐘。
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Heat oil to 160 degrees Celsius. While the oil is heating, mix the tapioca flour and cake flour. Pour half of the mixture into the chicken and mix well.
熱油至160度﹐期間撈勻木薯粉和低筋麵粉﹐將一半倒入雞肉中撈勻。
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Coat the chicken with the flour mixture and fry until lightly golden brown, about 2 minutes. Remove, place on a draining rack and let rest for 5 minutes, while the oil is heated to 180 degrees Celsius.
雞肉沾上粉後炸約2分鐘至微黃﹐撈起放喺瀝油架上﹐放置5分鐘﹐期間熱油至180度。
I use a 22 cm tempura pot for frying and usually fry the chicken in two batches, using roughly one chicken thigh's worth per batch. I first-fry the next batch at 160 degrees Celsius while the first batch rests. Then I heat the oil to 180 degrees Celsius for the final frying of the first batch. 我用一個22厘米嘅天婦羅鍋炸雞﹐通常會分兩批炸﹐每批大概一隻雞腿嘅份量。我會趁雞肉放置期間﹐先用160度油溫炸下一批；之後再將油溫升至180度翻炸第一批。 -
Fry the chicken until golden brown, about 1 minute, and remove.
翻炸雞肉約1分鐘至金黃色﹐撈起。