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香辣泡菜炸鸡

香辣泡菜炸鸡

  • 3-4人份
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这份香辣泡菜炸鸡食谱给日本超受欢迎的炸鸡快餐添加了一点额外的香辣味道。炸鸡是让众多日本人爱到不行的快餐食品,通常是将腌好的鸡肉裹上马铃薯粉然后油炸。这个版本的炸鸡在传统炸鸡的基础上加入了韩国泡菜,使其口感更加酥脆,味道更加辛辣。

材料

3/4 cup potato starch
1/4 teaspoon shichimi mixed spice
250g kimchi
200g chicken, cut into bite-size pieces
peanut oil for frying

做法

  1. Mix together potato starch and shichimi mixed spice. Set this mixture aside.

  2. Separate the liquid from the kimchi by squeezing the kimchi slices a little if necessary, and add the liquid to a large bowl. Add chicken to the kimchi liquid and mix through until well combined. Allow chicken to marinate for 15-20 minutes.

  3. Coat chicken pieces in the potato starch mixture and leave aside to ‘set’ for 5 minutes. Repeat this process with the separated kimchi cabbage pieces. Make sure both the chicken and the kimchi are evenly coated.

  4. Heat 1-2 inches of oil in a saucepan over a high heat until it reaches 190 degrees Celsius. Add enough chicken/kimchi pieces to create an even ‘layer’ on the surface of the oil, without any pieces overlapping. Fry for 2-3 minutes or until golden brown, moving around as required. Remove from the oil and set aside to drain for 5 minutes. Repeat this process until all of the chicken and kimchi have been fried. Serve while hot.

小贴士

• To get a bit more flavour into your potato flour, try adding salt, dried garlic, and/or paprika.

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