IMG_9584ingredients

250g chicken breast
plain yogurt + water * please refer to directions for quantity
3 big tbsp potato starch * cornstarch ok
1 large egg, whisked
150g homemade bread crumbs

seasoning
cajun seasoning

IMG_9590食材

鸡胸肉 250克
原味酸奶 + 水*份量请参考做法
土豆淀粉 3大匙 *粟粉 ok
鸡蛋 1大颗、打散
自制面包糠 150克

调味料
卡疆卡真粉

Directions/做法


IMG_9575night before, mix yogurt with water to resemble buttermilk
place chicken breast in bowl, and pour in  yogurt/water mixture, ensuring chicken is covered totally. if you have buttermilk, please go ahead and use it. cover with cling wrap and chill overnight. the outcome of this, is truly, tender chicken
制做爆米鸡前一晚,将几勺酸奶和水混合。浓密度和白脱牛奶/酪乳一样
如家中有白脱牛奶/酪乳,可直接用它。鸡肉放入容器,倒入酸奶+水 ~ 份量该覆盖其鸡肉。盖上保鲜膜隔夜冷藏。用酸奶+水浸泡后炸出来的鸡块儿特别嫩

IMG_9576remove chicken from fridge. it may smell sour from the yogurt, but don’t worry
wash the chicken thoroughly, and pat dry
dice chicken into equal sizes, and mix in seasoning. marinate for 30 mins
鸡肉切成大小一致的丁块儿,拌入调味料。拌匀、腌制 30分钟
鸡肉从冷藏库取出。浸泡过酸奶的鸡肉嗅起来有点儿酸味儿 ~别担心。将鸡肉用水彻底洗净、拍干

IMG_9577prepare bread crumbs, potato starch and egg
准备面包糠、土豆淀粉和鸡蛋

IMG_9578 first, coat chicken dices with potato starch
首先,鸡丁儿均匀裹上土豆淀粉

IMG_9579then mix the above with beaten egg
拌入蛋液

IMG_9580finally, place them into the bread crumbs
instead of using your fingers to coat the chicken pieces, swirl the plate in one direction e.g. clockwise, tossing the chicken pieces now and then
this helps to coat the chicken pieces evenly and by not using the fingers to handle the chicken, you will not risk flattening them
最后将鸡丁儿放入装着面包糠的容器
制做圆鼓鼓爆米鸡的窍门,在于不用手指去裹面包糠
用双手捧着容器往一个方向转。一边儿转、一边儿抖着容器
如此,鸡块儿可均匀沾上面包糠。不用手指的当儿也可避免将鸡块儿捏扁

IMG_9582heat a pot of oil over medium fire
this is how my fire looks like
以中火将油烧热
我说的中火是这个样子滴

IMG_9581 place chicken in and fry till golden brown. it won’t take too long, probably 1- 1.5 mins
摆入鸡丁儿,炸至金花色即可捞起~约 1 至 1.5分钟

IMG_9583 remove chicken pieces and allow to drain on kitchen towel
取出鸡丁儿,放到厨纸上沥干油份

IMG_9585serve with ketchup & enjoy!
配上番茄酱。。更美味哦

Personal notes/温馨小贴士:

– please add seasoning accordingly to personal preference. i used near to 2 tsp of cajun but will increase this to 3 in the future. i will also add about 1/2 tsp sea salt & 1/2 tsp of chilli powder in future
调味料请根据个人口味儿加入。我用了 2小匙卡真粉。下回会用 3小匙,并加入 1/2小匙海盐和半小匙辣椒粉

– homemade bread crumbs is easy ~ i usually shred bread that’s 4 days old, then label with date and ziploc it. freeze up to a month
自制面包糠怎么做 ~ 将家中剩余的面包(我已 4天为准)搅碎,以密封袋收藏并标上日期,可冷冻 1个月

IMG_9588

 

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(3) Comments

  • 婉婉下午茶 (September 10, 2015)

    怎么那么可爱呀?圆鼓鼓滴。。还泡过酸奶浴,一定嫩到不行啊!

  • May Law (September 10, 2015)

    香脆脆的鸡肉, 怎么那香味到现在才漂来我家啊!都怪那阴霾咯。。。嘻嘻!

  • Sharon (September 11, 2015)

    想到外脆内软的爆米鸡口感,猛吞口水中。。。。肚子好饿哦!

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