![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNfSMbjF7DTXBvVUEZtnIPFIqTNdjIl-RldzsswEbw5IuyonVQe6l5F-6zoyHLpGCNgH3otTI-JZsE4p7fZ1VaNVyQsY6D32lTMe9m7vEUfguEg75_M50KIA1x-7Ge3ME4vWCXMr9kVg/s640/20190421_095115.jpg)
Serves : 3 服务
: 3
Prepare time : 50 min 准备时 : 50 分钟
Cook time : 2 hour 烹饪时间 : 2小時
May 2020 05月2020年
Tasteecook recipes 美味的食物
Ingredients & Cooking Directions For Fried Crispy Chicken 油炸脆皮雞材料&烹调方
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmeLJokoZIHkCxH190ryQdmZYvZQv6XQQZDq-LInC7x0zCRnghZFtpXVLZEK1DDVXjSGHjEEkYJUd49L1G3hdJHc_dgMnAUP0ODyQqExxcpINHhJrd75kFNSwKAC-vjSFuiWcJB-H2BI/s200/20190421_095044.jpg)
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Step 1 : Prepare to clean chicken 步驟 : 準備清洗鮮雞
1 fresh chicken 鮮雞1只
5 sheets paper towels 紙巾5張
1. 首先将鸡只清洗干净, 將整隻雞去頭, 爪, 去內臟, 用紙巾吸乾雞肚和雞皮的水份,
把雞鎖骨,大腿骨壓斷, 尽可能多拍拍鸡身,让肉更松軟容昜入味. 備用.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmK74C7__uUGppwy-5vz7p4RTXT5U0Ce666H2jeHZ-FdIu4P3i9A5kn-0VEBemh_5wovFJnn6KMGDxhDj0pPjnT5i4xeQJOZ6o7FGAfhzH8YC-w46kl98Qo3R7kdGTO2mSYlIdvljml4/s200/download+%25282%2529.jpg)
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Step 2 : Prepare ingredients chicken 步驟 2 : 準備醃鸡料
4 lbs chicken 鸡一只
4 磅
1 tsp sugar 糖1茶匙
2 star anise 八角2粒
1 little tsaoko 草果一粒
2 stems green onion 青葱 2 根
2 tbsp oyster sauce 蚝油2湯匙
5 pieces of bay leaf 月桂片5片
2 tsp of peppercorns 花椒粒2茶匙
2 tsp of chicken powder 雞粉2茶匙
1/4 cup of cooking wine 米酒 1/4 杯
2 small branches of clove 丁香2茶支
1 small pieces cinnamon 桂皮1小塊
1/2 tsp spice powder 五香粉1/2茶匙
1 small piece ginger slice 姜一小块拍碎
1 tsp sand ginger powder 砂姜粉 1茶匙
Salt and pepper to taste 盐和胡椒粉调味
1/2 tsp of pepper powder 花椒粉1/2茶匙
2 shallot finely chopped 乾红葱头 2 粒切碎
5 cloves garlic finely chopped 大蒜 5 瓣切碎
1. 取一大碗, 将八角, 草果拍碎, 全部特製的香料放入碗裡调匀, 备用.
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Step 3 : Prepare marinade sauce 步驟 3 : 準備腌製雞
1 plastic bag 一个塑胶袋
3. 开始将全部特製的香料, 均匀的涂抹鸡肚和雞皮.
用力搓揉雞全身, 姜, 葱塞入鸡肚内,
处理过的雞放入一个较大的塑胶袋子裡. 静置约7小時或放入冰箱冷藏腌制 1 - 2 天. 这样腌渍更容昜入味.
另一种腌製方法 :
您也可以用水加腌料的方法泡浸腌製雞.
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Step 4 : Prepare boil chicken 步驟 4 : 準備汆燙雞
1 pot 鍋一个
1/2 tsp salt 盐1/2 茶匙
2 stems green onion 青葱 2 根切半
1/4 cup of cooking wine 米酒 1/4 杯
1/4 cup light soy sauce 酱油 2 茶匙
1 small piece ginger slice 姜一小块切片
3. 将醃料抹去不要, 两翼向外扳离鸡身, 烧开一锅水, 放入生姜片, 葱段, 酱油, 米酒, 盐, 接着把雞放入沸的水中汆燙, 用微火浸煮至刚熟取出, 洗去咸味 .
作法 2 : 您也可以用蒸的方法, 把醃好的雞放入鍋里去蒸熟.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64hC6tQLeb3wAvrl1fNeeB1wn_Grfexp6HhkcpaRTJ9uRf0i3kVZOGFaSCgKtdKDAL_MGxTXEjS7CFmeaIjm7cwn9rJnJhOsS90YZikZ6rK7Rh8BQET5eOluui0X0rpyUShjcDRf8fqA/s200/D+142+Homemade+ginger+Sauce+Recipe+%25E8%2587%25AA%25E5%2588%25B6%25E5%25A7%259C%25E8%2593%2589%25E9%2585%25B1%25E9%25A3%259F%25E8%25B0%25B1+%25282%2529.JPG)
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Step 5 : Crispy water seasoning 步驟 5 : 調脆皮水
1 pot 一鍋
1 bowl water 水一碗
2 tsp wine 酒2茶匙
3 tsp sugar 麥芽糖 3 湯茶
1 bowl of glutinous rice vinegar or white vinegar 黒米醋一碗或白醋
5. 起一鍋, 接著加入白醋, 水, 麥芽糖, 酒調配. 開中火麥芽糖煮溶撹拌勻关火, 即成脆皮水.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9vMEHgQFIryjur2vuxntCm95AGcJY25nRHy97z20iXV3QqDoV8KlUhtWH7cfS5te7_2esAMABNX1BLUboAy9QwWi8HJrVAOtQsNzcZ8-IsGrfP7HYQhPYNVDNNASU8tQ6sO7VsgYRws/s400/20181117_090646.jpg)
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Step 6 : Prepare drench surged water
準備步驟 6 : 準備淋麦芽糖水
1 pot 鍋一个
6. 接着取出鸡抺乾淨葱, 姜, 花椒醃雞料, 趁热將燙好的雞, 用低温淋上调好的脆皮水, 泡浸15分鍾後拿起, 再回鍋繼續一次接一次均匀的淋到鸡表皮的每一个部位.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrN4lN1ZO_esraDlBkoUyTeQam6dB3nSrCCrvwWttSYpA3k1V01M9GnsiAl36nixSxXViLhwYnwJcr5kAubagUzkKHzuOXAiSGyjFc60a54RtKtSBrr57fVFvR5Tm64hEnjQesw-0Ec6A/s200/th+%252814%2529.jpg)
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Step 7 : Dry chicken 步驟 7 : 鸡通风
1 shelf 鉄架子
1 个
7. 作法 1 :
把雞放上鉄架子, 随即放入冰箱自然晾乾 1 - 2天, 直至鸡皮很干为止.
作法 2 :
用一鐵勾將雞勾起吊掛吹风 1 - 2 天. 口感就会很脆.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNnUOhyoHtiEY3LFDK1PT0IvoDniBtnqfZQtcNs21pruE9cwBLajyKb8szFv6I7hyphenhyphen7F0sGwn0R-EbF7gKuKMSbrvF0A7_dCIhcHJeMFnMm-7uAbTt9-ZwIUNJzNPyi9cRCnpzSJ2Mm0I/s200/20181115_162249.jpg)
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Step 8 : Add more ingredients 步驟 8 : 抹玉米淀粉
2 tsps corn starch 玉米淀粉 2 茶匙
8. 雞经过风干后再来进行油炸动作, 可以让其肉表面有较脆的口感和风味.
雞抹上薄薄一层玉粉水, 这个步驟目的就是让鸡汁鎖住, 增添表皮酥脆口感.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vmP8xGW1Gaw4sH7SKCHP1d-SIpy9nTYmX7Z5OKKvfphRSxvnxSvdTS-GioGmiNCN6pMY8RTP63XTcqmLFzYBWm61yKXpwIh-1qiysBqkmHjeD5H0uaA44XGI1xpqHf3ayJ9oN8pA6RI/s200/20181115_074656.jpg)
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Step 9 : Drench oil 步驟 9 : 淋油雞
1 stainless steel filter 不銹鋼濾網一個
9. 起一鍋足以淹過2/3雞的沙拉油,用旺火烧热炒锅,
油溫七成熱,將雞胸朝上, 用不銹鋼濾網托着鸡, 濾網端離炸油, 边炸,边摆动慢慢直接一湯匙一湯熱油, 往雞皮上面淋油, 時間約10分鐘.
經過這樣反复的淋浸油,可以看到雞肉表皮會迅速的起小泡. 轉中火續淋油至雞肉表皮呈現金黃酥脆感.
至金黃色撈出瀝乾油份. 即可.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje6VrLJQ8uQTqCFkfWqW5S1yI4ocWSYuQLdpZnHBRPOH59ICnZB4XnbWSIYShkQ4Q3ING-uH0WgM0yNblqgRGPuzODiAd5q6cfXAzzVfbixf0igELAbkSksUoLjR3EG-9bPe9Srz_z0Mk/s200/DSC00001.JPG)
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Step 10 : Drench Honey 步驟 10 : 塗蜜糖
3 tsp Honey 蜜糖3茶匙
1 tsp brown sugar 紅糖 1 茶匙
10. 雞肉炸好了, 調一杯濃濃的蜂蜜水, 再加入紅糖一起調和,
讓其上色. 把炸脆的雞身里里外外都塗均勻蜂蜜,紅糖水. 塗抹好後放至 30 - 40 分鐘讓糖水充分的被雞肉吸收.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyxBxSobyojB6DvOjoc0ZgcCzu1YYJA2VnID9TS2J9E_ONpIfacOVGi0etn2bxlTVR6UBdM8mqDdIeulTsWbRhrNfWICOp3JnYipNqsr8Yp008uZTteNHCMWKPCtI5mFKcZx5-qAw2r0/s200/th+%252817%2529.jpg)
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Step 11 : Chicken cut pieces 步驟 11 : 鸡切块擺盤
1 disk 一个盤
11. 鸡炸好后不要马上切块, 待稍冷, 可用剪刀剪开, 不必要用刀切. 先切鸡头,
后切鸡身, 在碟上砌成鸡的原形, 鸡切成塊狀端上桌, 香脆皮炸鸡擺盤, 完成了.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYcNVfD9oI28e9sJjqfWkeDwhnwc0Q8OCzs-x7mxcocEQasiSgyTJVp8_cxQ58KXzTQj9pBNbtojyOEVYHKJh6je800dJ99-lLdYrTDOqnwTVPodh689mgTHYgd4KVaG2uu0CIcpEDmA/s320/20190421_094300.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_Z69T1T-ldDZBrTfe90DcyXqcEh0waSQeb60gjErJo5EUzpZe4A5zqSTcUSGkqsezByySaHC3F3sdqyS_NHIq3clygQRo3YI4cRkv6rVDb4jDiU1uIYjRFqWfWroIXJU8mWDeZ1o-Jw/s320/201+-++th.jpg)
食后感想 :食后感想 :
这道油炸脆皮雞食譜深受家人的喜爱, 我对于自己炸的脆皮雞也是信心满满. 最后出来的效果非常的好, 鸡只绝对不能一次炸熟, 必须繁复的淋油多次. 金黄香脆的外皮, 里边的肉嫩美多汁, 脆皮雞入口后清脆松化开来. 脆皮鸡要这样才美味,再搭配 : 沾椒盐一起食用.
您在家可以试试做這美味的食譜, 也可以用蒸的方法, 把醃好的雞放入鍋里去蒸熟. 后再炸. 盡情享受吧 !
让我们一起来分享一首谱成心灵的歌吧 !