Sunday, 19 February 2017

炸鸡配泰式百香果酱






食谱取自 :  新新饮食 @ 88

炸鸡配泰式百香果酱

材料 :
2 全鸡腿 ( 去骨 )
2杯炸油

腌料 ( 拌匀 ) :
½大匙 蚝油
½小匙 胡椒粉
1小匙 麻油
½小匙

酱料 :
6大匙 泰式辣椒酱
2大匙 辣椒酱
½ 姜花( 切碎)
1 洋葱 ( 切碎 )
2片疯柑叶 ( 切细丝 )
4 百香果肉 ( 挖出果肉 )

裹粉 :
50g 粟粉
1 ( 打散 )
50g 面粉

做法 :
1.将酱料全部加一起拌匀备用。

2.将鸡肉加入腌料拌匀腌20分钟,沾上一层粟粉,再沾上一层蛋液,再沾上一层面粉。

3. 烧热油,放入沾好粉的鸡肉炸至金黄色及熟透,捞起沥干油。

4. 将鸡腿斩块, 配上百香果沾酱即可享用。



Recipe source : YumYum Magazine  @ No. 88

Fried Crispy Chicken with Spicy Passion Fruit Sauce

Ingredients :
2 chicken whole loge ( deboned )
2 cups oil for deep-frying

Marinade ( mix well ):
½tbsp oyster sauce
½tsp pepper
1tsp sesame oil
½tsp sugar

Dipping sauce :
6tbsp Thai chilli sauce
2tbsp chilli sauce
½ ginger flower ( finely chopped )
1 onion ( finely chopped )
2 pieces kaffir lime leaf ( finely shredded )
4 passion fruits ( scooped out the pulp )

Flour for coating :
50g cornstarch
1 egg ( beaten )
50g plain flour

Method :
1. Combine all ingredients for dipping sauce and mix well .

2. Mix chicken with marinades and marinate for 20 minutes . Coat chicken with cornstarch , follow by beaten eggs and then coat with another layer of plain flour .

3. Heat up oil for deep-frying , deep-fry chicken till golden brown and well cooked . Dish and drain .

4. Cut chicken into pieces and serve with dipping sauce .