港式酥炸香雞腿|Hong Kong Style Fried Chicken Legs

繼續雙語閱讀|Read in Mandarin & English

大家好,今天要示範的食譜是這個鹹香多汁,大口咬下去特別爽的港式酥炸香雞腿。為什麼說是港式呢?因為食譜裡面使用到了香港家喻戶曉的美極鮮醬油(Maggi Seasoning),這款醬油是有調味的,另外這個雞腿的醃料還加了紅蘿蔔和西洋芹。如果你手邊沒有美極鮮醬油,也可以用一般的生抽取代,但沒有了美極就不是港式了~為了確保大家炸第一次就成功,以下幾個注意事項請先仔細讀過~

Hello guys, today we will be making this super juicy, savory, and stratifying fried chicken legs in Hong Kong’s fashion. We categorize this recipe as a Hong Kong style recipe because of the way we marinate chicken here which involves the well-known condiment Maggi seasoning (flavored soy sauce) and the use of carrots & celery. If you can’t get an hold of Maggi seasoning, you can replace it with regular soy sauce, however, without Maggi seasoning you can hardly call this recipe Hong Kong style! There are a few things we need to go over to make sure we have the optimal result so before you move on to the ingredients and instructions, please read the heads-up first.


注意事項

  • 美極鮮醬油是港式風味的關鍵。
  • 炸的前一天就要醃漬好雞腿肉。
  • 雞腿肉一定要先處理過,不然會炸不熟!
  • 想要有酥脆的外皮、炸熟的雞腿肉,就一定要在炸之前將醃漬的雞腿放在室溫回溫一下,至少十分鐘左右。
  • 炸之前確保裹料的質地剛剛好。
  • 炸的時候油溫一定要維持在攝氏 160 – 165 度之間,為了確保溫度正確,請準備一支廚房用的料理溫度計。
  • 這個雞腿要回炸~

Heads up

  • Maggi seasoning is the staple flavor in this recipe.
  • Marination overnight is a must.
  • Make sure you prepare the chicken legs properly.
  • To achieve a crispy crust and make sure the chicken is properly cooked, let them rest on the counter for at least 10 minutes before frying.
  • Make sure the coating has a good consistency before frying.
  • During frying, you should aim to keep the temperature of frying oil between 160 to 165 degrees Celsius at all time. To ensure we got this right, the easiest way is to prepare a kitchen thermometer!
  • The chicken legs need to be double fried!

Watch this video on my YT channel

食材(兩人份)

  • 2 副雞腿
  • 1 根西洋芹,切細絲。
  • 1 根紅蘿蔔,切細絲。
  • 2 辦蒜頭,切末。
  • 1 湯匙生抽
  • 2 湯匙美極鮮醬油
  • 1 湯匙料酒
  • 1 茶匙鹽巴
  • 1/2 湯匙紅椒粉
  • 1 茶匙細砂糖
  • 1.5 湯匙五香粉
  • 1 茶匙白胡椒粉
  • 1 顆雞蛋(大)
  • 1/2 杯普通麵粉(低筋)
  • 1/2杯生粉(馬鈴薯粉、太白粉)
  • 植物油(少許醃料用)

Ingredients (2 servings)

  • 2 whole chicken legs
  • 1 stick of celery cut into thin strips
  • 1 carrot cut into thin strips
  • 2 cloves of garlic cut into small bits
  • 1 tbsp of soy sauce
  • 2 tbsp of Maggi seasoning
  • 1 tbsp of cooking wine
  • 1 tsp of salt
  • 1/2 tbsp of red pepper powder
  • 1 tsp of sugar
  • 1.5 tbsp of Chinese five spice
  • 1 tsp of white pepper powder
  • 1 large egg
  • 1/2 cup of plain flour (all purpose flour)
  • 1/2 cup of potato starch
  • Frying oil (vegetable oil or sunflower oil)

做法:

  1. 西洋芹、紅蘿蔔(去皮)洗淨,切成細絲,注意不需要切到太細,否則炸之前會很難拿出來。
  2. 處理雞腿肉,洗淨之後確實拍乾,在靠近骨頭、肉比較較厚的地方劃上幾刀,這樣炸的時候就不怕中心不熟。
  3. 準備一個大鋼盆,加入切好的紅蘿蔔、西洋芹和蒜末,將所有的調味料加進去(先不要加麵粉和生粉),攪拌均勻。
  4. 加入處理好的雞腿,抓拌。
  5. 加入一顆雞蛋,繼續攪拌。
  6. 接著加入生粉和麵粉,繼續抓勻,剛開始會有點黏手,繼續抓勻攪拌就對了,讓所有的料混和均勻、按摩雞腿肉,約 5 分鐘。
  7. 保鮮膜封住,放入冰箱醃漬過夜。

Methods

  1. Prepare the celery and carrot, cut them into thin strips. Try to keep it nice and thin but not too fine, otherwise it would be troublesome to fish out before frying.
  2. Prepare chicken legs. Rinse clean and make sure you pad them dry. Make a few deep incisions along the bone so it’ll be cooked more evenly.
  3. Prepare a large bowl and put in celery, carrot and minced garlic. Add in all the condiments listed above except potato starch and flour. Mix well.
  4. Add in the chicken legs, mix well.
  5. Crack an egg and continue mixing.
  6. Add in potato starch and flour, mix well. It will get a bit sticky, just keep mixing for a good 5 minutes. Massage all the spices and flavor into chicken legs.
  7. Cover the bowl with cling film and marinate in the fridge overnight.

炸法:

  1. 將醃漬好的雞腿從冰箱取出,把蔬菜撈出來,再一次抓勻,這時候請觀察醃料,如果你可以很清楚的看到雞皮,那就是太稀了,蔬菜醃了一夜多少會釋出水分,這時候只要再加入少許的麵粉極可,將醃料的質地調整到可以巴在雞腿上,有點黏稠、不會太乾。
  2. 加入 1 湯匙的植物油,抓勻,讓雞腿回溫約 10 到 15 分鐘。
  3. 準備一個大小適中的平底鍋,倒入約 2 吋深的植物油。
  4. 中大火加熱至攝氏 160 度。
  5. 一次炸一隻雞腿,將雞腿輕放到熱油中,炸五分鐘,炸到一半翻面。請務必將油溫維持在攝氏 160 ~ 165 度之間。(油溫太高的話,可以稍微離火調整油溫,或是加入少許冷油降溫)
  6. 炸了五分鐘後,取出晾乾,接著炸第二隻雞腿。
  7. 第二隻雞腿也炸好之後,回頭再炸一次第一隻雞腿,回炸的時間也是 5 分鐘,炸到一半也要翻面。
  8. 炸好以後接著回炸第二隻雞腿。(就是每隻都要炸兩次,炸的中間要休息一下就對了!)
  9. 最後你也可以炸那些蔬菜。
  10. 這個炸雞腿可以直接吃,也可以搭配白飯!

To Fry

  1. Remove chicken legs from you fridge and fish out the vege strips. Give chicken legs and the sauce a good mix. If you can see the skin clearly that means the marinate mixture is a bit too thin for frying. It was because vegetables released water overnight. Don’t worry, just add a bit of flour to thicken the sauce. It should stick to the skin, feels a still a bit gooey but not too dry.
  2. Add in 1 tbsp of cooking oil, mix well. Let chicken legs sit in room temp for about 10-15 minutes.
  3. Meanwhile, prepare a decent sized pan, fill in frying oil for about 2 inches deep.
  4. Over medium high heat, bring the frying oil to 160 degrees Celsius.
  5. One at a time, gently lay in the chicken leg on the heated oil and fry for 5 minutes, turning halfway. Turn the heat down to medium and make sure the temperature is between 160 to 165 degrees. (You can adjust the pan position, if it is too hot, move it away from the stove. You can also add a bit of cold frying oil to bring down the temperature.)
  6. After frying for 5 minutes, take out the chicken leg and let it rest. Move on to fry the second chicken leg.
  7. Once you finished frying the second chicken leg, let’s continue with the first chicken leg and do the second frying. The second frying time is also 5 minutes, turning half way.
  8. Continue to finish the second frying of the second chicken leg. (This could be a tongue twister alright)
  9. If you wish, you can also fry the veges for about 4 minutes.
  10. You can enjoy the fried chicken legs alone, straight away or pair it with some rice.


建議:

  • 喜歡咖哩風味的人,可以在醃料裡面加一些咖哩粉。
  • 在炸雞腿之前把炸物台準備好,這樣炸的時候比較不會亂了手腳。
  • 喜歡吃辣的人,可以在醃料裡面加辣椒,記得炸之前撈出來,辣椒愈小、辣度愈高。

Tips

  • You can add a few teaspoons of curry powder in the marinate if you like a hint of curry flavor.
  • Nicely prepare your frying station before frying so you won’t panic when frying.
  • If you like it spicy, you can also add fresh pepper into the marinate, just make sure to fish them out before frying. The smaller the pepper, the spicier they are.

希望你喜歡這個食譜,如果有試做的話,別忘了分享心得!

I hope you enjoy this recipe. let me know if you made it!

如果你喜歡這篇文章,也請你動動手按讚或是分享,你的鼓勵就是太太最大的動力。
If you like this article, please like it or share it. Your support keeps me going!



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