好開胃的家常菜式！材料非常簡單，就是雞+檸檬😝兩年前出了食譜之後沒有再煮過，不想開鑊炸雞🤣今次用了半煎炸方式，只要跟足步驟，都可以煎到像餐廳般厚皮脆身😎新食譜做法簡單了好多，以後可以加入放工30分鐘快手煮系列❤️🔥🤣
要煮到大排檔風味，醬汁金黃色，一定要加吉士粉！味道香好多🥹我沒有下太多調味料，白醋砂糖都沒有加！用蜜糖增加甜味，品嘗食材最原本的味道🥰
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🍯蜜糖西檸煎軟雞 📝食譜
烹調時間⏱30分鐘
🔸材料🔸
去骨雞脾扒 1-2塊
雞蛋 1隻
生粉
🔸醃料🔸
生抽 2茶匙
老抽 1茶匙
紹興花雕酒 1湯匙
蔴油 1/2茶匙
胡椒粉
🔸檸檬醬汁🔸
檸檬 2-3個搾汁過篩(約75ml)
水 200ml + 50ml
吉士粉 1湯匙
生粉 1茶匙
蜜糖 約4-5湯匙
🔹做法🔹
- 雞扒去筋，洗淨抹乾，用醃料醃30分鐘
- 預備蛋液和生粉各一盤，生粉混入胡椒粉增加香味；雞扒沾上蛋液，然後拍上生粉；再沾上蛋液，拍上生粉壓實至乾身
- 下油開鍋，放入雞扒中火煎約4分鐘至金黃，翻面再煎4分鐘；轉大火，每邊煎約1分鐘至焦香，盛起斬件上碟
- ▪️預備檸檬醬汁▪️吉士粉和生粉加入50ml水混合備用
- 檸檬汁和200ml水倒入小鍋煮沸，加入蜜糖，倒入吉士生粉水和檸檬皮，中火煮至濃稠，放涼5分鐘後即可淋上雞扒(醬汁太熱會令脆皮變淋)
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Boneless chicken thigh 1-2 px
1 egg
Potato starch
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
2 tsp light soy sauce
1 tsp dark soy sauce
1 sp Shaoxing wine
1/2 tsp sesame oil
White pepper
𝗟𝗲𝗺𝗼𝗻 𝘀𝗮𝘂𝗰𝗲
Juice of 2-3 lemons, strained (about 75ml)
200ml + 50ml water
1 sp custard powder
1 tsp cornstarch
Around 4-5 sp honey
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Marinate chicken for 30 mins.
- Prepare egg mixture and cornstarch in separate dishes. Mix potato starch with white pepper. Dip chicken in egg mixture, then coat with potato starch. Repeat.
- Fry each side of the chicken for 4 mins over medium heat. Then high heat for around 1 min until crispy.
- ▪️Prepare lemon sauce▪️ Mix custard powder and potato starch with 50ml water.
- Boil 75ml lemon juice and 200ml water in a pot. Add 4-5 sp honey and custard potato starch mixture with lemon peel. Cook over medium heat until thickened. Cool for 5 minutes, pour over chicken and done!
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