【泰式風味】泰式香脆雞翼尖 Thai style deep fry chicken wing tips #神還原 #泰好味 #脆卜卜

2022 年 12 月 23 日發佈 列印
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好多人都鍾意食泰式單骨雞翼，其實自己整都好容易，今次我地唔用單骨雞翼，改用雞翼尖，食落更加香口惹味！

食材 （3-4人） 1小時內

食材

  • 雞翼 即買 尖 Chicken wing tips 500克/g
  • 香茅粉 Lemongrass powder 1湯匙/tbsp
  • 蠔油 Oyster sauce 1湯匙/tbsp
  • 魚露 Fish sauce 1湯匙/tbsp
  • 椰糖 Coconut Sugar 1茶匙/tsp
  • 檸檬葉Kaffir lime leave 4片/pcs
  • 麵粉 Flour 4湯匙/tbsp
  • 羅勒葉 Basil leave 適量/Some
  • 1

    雞翼 即買 尖洗淨抺乾 Rinse and pat dry chicken wing tips.

  • 2

    檸檬葉切碎 Cut kaffir lime leaves into thin strips.

  • 3

    將香茅粉、蠔油、魚露、椰糖、檸檬葉碎與雞翼 即買 尖拌勻醃1小時 Marinate chicken tips with lemongrass powder, oyster sauce, fish sauce, coconut sugar and kaffir lime leaves for 1 hour.

  • 4

    取出檸檬葉碎，瀝乾雞翼 即買 尖，加麵粉拌勻 Remove kaffir lime leaves. Drain dry chicken wing tips then mix with flour.

  • 5

    燒熱油，中火將雞翼 即買 尖炸約3分鐘至金黃熟透 Heat oil. Deep fry chicken wing tips for 3 minutes over medium heat until golden brown and done.

  • 6

    將羅勒葉與雞翼 即買 尖回鍋，大火炸30秒即成 Heat oil again. Deep dry chicken wing tips with basil leaves for 30 seconds over high heat. Done.

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