【最強雞翼 Pt. 2/2】
【最強雞翼 Pt. 1/2】
【鹽酥雞翼 Taiwanese Fried Chicken Wings】
- 土匪雞翼 Cumin Chicken Wings -
最強雞翼就是一道最好吃的雞翼，因為它集合了土匪雞翼的惹味、單骨雞翼的方便 、鹽酥雞的香脆及水牛城雞翼的香辣，集合所有優點於一隻雞翼之中，難道不是最出色的雞翼嗎！？ 上次已經教了大家土匪雞翼的做法～ Part Two便教各位鹽酥雞翼和水牛城辣雞翼吧！
材料 Ingredients：
(約20隻單骨雞翼 ~20 pcs)
做法 Directions：
首先根據土匪雞翼的食譜把雞翼處理及醃好。
在一隻大碗中倒入番薯粉和1/2茶匙鹽，再把醃好的雞均勻地沾上番薯粉，把過多的粉拍掉。放在一隻碟上，放旁10至15分鐘，讓雞翼的水份把番薯粉回潮，這樣番薯粉才會黏附在雞翼上。
同時間把菜油在鍋中煮熱至攝氏160度。當雞翼放旁一段時間後，便可放入油鍋中炸3至4分鐘，直至熟透。把雞翼撈起備用。
再把菜油加熱至攝氏200度，把雞翼再次回鍋炸1分鐘直至金黃香脆。然後便可以撈起。趁熱灑上鹽和五香粉，拌勻便完成。
Follow the Hunan Cumin Chicken Wings to prepare and marinate the wings first.
In a mixing bowl, mix the yam flour and 1/2 teaspoon of salt together. Coat the wings completely with the dry ingredients. Dust off any excess flour and place the wings on a plate. Let the wings sit for 10-15 minutes and let the moisture from the wings to hydrate the flour, so that flour can stick firmly onto the wings.
At the same time, heat up the oil to 160C. When the wings are ready, deep-fry them for 3-4 minutes until cooked. Get them out and reserve for later use.
When you are ready to eat your wings, heat the oil up to 200C. Quickly fry the wings for a minute until they are crunchy and golden-brown in color. Take the wings out from the oil. Sprinkle some salt and five spice powder on the wings. Done!
#AndyDark #Dark_cooks #Dark_cooks_Chinese #中式料理
留言