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简介
炸鸡虽是随处可见的普通菜色,但是好吃的日式炸鸡应该有酥脆不油腻的外壳,咬开来里面的鸡肉鲜嫩多汁,一定要有种肉汁喷薄而出的感觉才对哦
原料
鸡腿肉300g,生抽1大勺,清酒1/2大勺,味啉1/2大勺,盐1小撮,白胡椒1小撮,蒜蓉1小勺,姜泥1小勺,鸡蛋半个,土豆淀粉3大勺,花椒粉1小撮
步骤
11,带皮鸡腿肉切成小块,姜蒜磨成泥待用
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22,鸡肉加入调料拌匀腌制半小时
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33,加半个蛋液拌匀,加土豆淀粉拌匀上浆
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44,倒油烧至5成热, 约150度
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55,鸡肉分批下锅,炸2-3分钟
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66,油重新烧至7成热,约200°C
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77,下鸡块复炸20-30秒即可捞出
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8完成!
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小技巧
1 鸡肉第二次复炸可以让口感更脆,减少油腻,但此时油温很高,要注意火候 2 鸡肉下锅后会先沉底,不要着急,要等鸡肉自己浮上来再拨动,避免破坏鸡肉外层的面糊 3 锅子不够大的话鸡肉要分批下锅,尽量保持锅内油温不会骤降