還原M記日式甜咖喱雞翼🔥屋企冇焗爐都整到😎用半煎炸方式都會好脆身！冇咖喱磚可以用咖喱粉代替🙂↕️片入面有影包裝，方便大家買材料！
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
💛日式甜咖喱雞翼📝食譜
烹調時間⏱20分鐘
🔸材料🔸
雞翼 6-8隻
生粉
🔸醃料🔸
生抽 2茶匙
麻油 半茶匙
蒜粉 1茶匙
日式咖喱磚 1湯匙+2湯匙熱水
🔹做法🔹
- 日式咖喱磚加入熱水，拌勻至無顆粒 （可用1湯匙日式咖喱粉代替）
- 雞翼印乾水份，醃30分鐘；雞皮𠝹幾刀更入味；生粉和胡椒粉混合，雞翼拍上粉
- 下油開鍋，雞皮向下放入雞翼；中小火半煎炸約5分鐘至表面金黃；翻面煎約4-5分鐘即成；筷子插入無血水代表全熟
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Chicken wings: 6–8
Potato starch: as needed
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Soy sauce: 2 tsp
Sesame oil: ½ tsp
Garlic powder: 1 tsp
Japanese curry cube: 1 tbsp + 2 tbsp hot water
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Dissolve Japanese curry cube in hot water and stir until smooth (can substitute with 1 tbsp Japanese curry powder).
- Pat chicken wings dry, marinate for 30 mins. Mix potato starch with pepper, then coat the wings evenly.
- Heat oil in a pan, place wings skin-side down. Pan-fry over medium-low heat for about 5 mins until golden. Flip and fry for another 4–5 mins. Wings are cooked when no blood comes out after inserting a chopstick.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_中式小菜
https://www.facebook.com/share/r/1bELX2Unem/?mibextid=wwXIfr