材料 Ingredients
|  |
做法
| 1. | 將雞肉切成4cm x 4cm小塊。並將九層塔葉切小段，丟棄硬梗。 |
| 2. | 把台式醃料準備好。 |
| 3. | 雞肉與台式醃料A部份仔細拌勻﹐醃至少30分鐘。 |
| 4. | 將雞肉裹上台式醃料B部份的地瓜粉後放在一旁等約5分鐘讓其反潮(也就是讓雞肉汁液稍微潤濕裹粉，這樣炸時裹粉比較不會掉)。 |
| 5. | 氣炸鍋設定在350°F(175°C)，並預熱5分鐘。在雞肉上噴些油後放進氣炸鍋，有油那面向下。在雞肉上再噴一次油後放進氣炸鍋炸10分鐘。炸到一半時取出，刷些油在還有白粉的地方後放回鍋裡。10分鐘過後將溫度調到400°F(205°C)，繼續炸2分鐘。 在最後的30秒時放進九層塔葉。如果用平常鍋油炸，將雞肉用375°F(190°c)油炸酥並呈金黃色後撈出，約5分鐘。再與九層塔拌勻。 |
| 6. | 盛出灑上白胡椒粉與雞肉拌勻，趁熱食用。 |
PROCEDURE
| 1. | Cut the chicken into 1.5"x1.5" cubes. Cut the Thai basil into small segments, discard the hard stems. |
| 2. | Prepare the Taiwan Style Marinade. |
| 3. | Marinate the chicken with Taiwanese style marinade part A for at least 30 minutes. |
| 4. | Coat the chicken with the yam starch (Part B ingredients of the Taiwanese Style Marinade recipe). Set the chicken aside and wait for 5 minutes to allow the chicken to release juices that will moisturize the coating. By doing so, the coating will stay in place when you deep-fry the chicken. |
| 5. | Set the air fryer to 350°F(175°C) and preheat 5 minutes. Spray oil on the chicken cubes then place them into the air fryer, oiled side facing down. Spray more oil on the chicken then fry for 10 minutes. In the half way, take out the chicken and brush some oil on the parts that still show white yam starch. Return the chicken back to the fryer. After 10 minutes, increase the temperature to 400°F(205°C). Continue to fry for 2 minutes. Add the Thai basil at the last 30 seconds. If you don't have an air fryer, fry the chicken in 375°F(190°c) oil until golden brown and crispy, approx. 5 minutes. Mix the Thai basil with the chicken. |
| 6. | Plate chicken and sprinkle with white pepper. Serve hot. |
最後更新 (Last Update): 09/01/2020
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.
