4/02/2009

食譜 - 鹹酥雞


◐ 鹹酥雞◑

▧ 材料 ▨
雞胸肉
地瓜粉 或 日式炸粉(炸 甜不辣 用)

雞肉醃料:
蒜頭 醬油 料酒 糖 香油 鹽 五香粉 白胡椒粉 肉桂粉

▧ 作法 ▨
1.雞胸肉切約2公分小方塊後,用醃料醃約30分鐘
2.再均勻沾裹上地瓜粉
3.將雞肉塊慢慢放入油鍋中,炸至外表呈金黃撈起瀝乾油份
4.炸好的雞肉加些胡椒粉、辣椒粉混合均勻,即可。


2 則留言:

  1. It looks great!

    I'm sure it tastes great also!

    Thanks for the recipe!

    Is it possible to do a vegan, or vegetarian, version of this tasty recipe? Also, is it possible to bake the final product (in an oven) instead of deep-frying it in oil?

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  2. maybe, but I only know this recipe. I sort use pan fry not deep fry, so it wont be that oily.

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