Karaage Chicken 唐揚炸雞
Ingredients 材料
- 2 chicken thighs 雞腿肉
- 3 tbsp tapioca flour 木薯粉
- 3 tbsp cake flour 低筋麵粉
- 1/2 tsp ginger 薑蓉
- 2 cloves garlic 蒜頭
- 2 tbsp sake 清酒
- 1/2 tbsp mirin 味醂
- 1/2 tbsp soy sauce 醬油
- 1/2 tbsp sesame oil 麻油
- 1 tsp salt 鹽
Marinade 醃料
Instructions 做法
- 1
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。
- 2
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。
- 3
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。- 4
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。
chicken karaage, Japanese fried chicken, crispy chicken thigh, 唐揚炸雞, 日式炸雞 - 2