Monday, 27 April 2015

韩式调味炸鸡 양념통닭 Korean Seasoned Fried Chicken | Yangnyeom-tongdak

早前在城中的著名购物广场看见韩式炸鸡店,虽然每次经过那家店我都很想尝试,不过带着小宝贝的话就很难要吃炸鸡了,毕竟她的年纪太小了也不适合吃。几乎每个星期都会经过那家韩式炸鸡店,可是又不能进去,这种感觉真的是很折磨人,所以最后我打算自己做,无论如何都得尝试一下韩式炸鸡的味道。Maangchi的食谱我看中了很久,可是却不想油炸食物所以就迟迟未动手,这次决定豁了出去,也不管厨房会不会弄得油油了。韩式炸鸡分成好几种,我这次尝试的是调味炸鸡,裹在炸鸡外面的酱辣辣甜甜的,加上烤香的芝麻,口感吃起来更美味,绝对是下酒的最佳菜肴。


据说“炸鸡和啤酒”的热潮是由韩剧《来自星星的你》带起的,其实之前我也没看过这部剧,对这部剧比较有印像的原因是剧里女主角用的YSL52的唇膏风靡一时,就连Youtube也有不少模仿女主角彩妆的视频。其实那时我也跟了风,到处寻找这款唇膏,在本地找了好几个地方都没有,最后是老公出国公干时帮我买回来的。至于剧中的炸鸡和啤酒呢我就没有太留意,只是知道是因剧中女主角的一句台词:“下雪了,怎么能没有炸鸡和啤酒呢?”而掀起炸鸡配啤酒的热潮。也因这次准备韩式调味炸鸡,我特地去看这部剧,怎知看了后就开始着迷了,迷到有点不能自拔的感觉,准备好炸鸡后就一面吃炸鸡一面煲剧。






你想不想来份ChiMaek?
ChiMaek其实是Chicken(炸鸡)
Maekju(啤酒)的合成词。


照片中的其实不是啤酒,而是Shandy。
上次吃水牛城辣鸡翅时就开了瓶啤酒,结果喝不完浪费了,
所以这次就换成Shandy。


















开动了!






韩式调味炸鸡 양념통닭 

(食谱参考Maangchi,做一些更改)

材料:
鸡翅 800克(分成翅棒腿和鸡中翅)
盐 1/2茶匙
黑胡椒 1/2茶匙
马铃薯淀粉 1/4杯
普通面粉 2汤匙
粘米粉 2汤匙
苏打粉 1/2茶匙
鸡蛋 1/2粒,稍微搅拌
烤香芝麻 适量

酱汁:
食油 1/2汤匙
蒜头 2瓣(剁碎)
番茄酱 3汤匙
玉米糖漿 4汤匙
韩式辣椒酱 2汤匙(苦椒醬)
苹果醋 1/2汤匙

做法:
1. 将鸡翅、盐 、黑胡椒、马铃薯淀粉、普通面粉、粘米粉、苏打粉和鸡蛋混合,以手拌匀。

2. 在锅里放入适量的油烧热,大约烧热7至8分钟,放入一小块鸡肉试油温,如果油开始冒泡即可开始炸。以炸两次的方法来炸鸡翅,首先以大火炸约8分钟,然后取出沥掉油份,放置一旁数分钟,之后再将鸡翅放回油锅以大火炸多8分钟或至炸成金黄色及香脆。

3. 炸鸡翅的同时,可以先准备酱汁。在一个平底锅里烧热油,加入蒜头爆香,然后将其余的材料加入,以小火煮大约7分钟。

4.当鸡翅炸好后就将其放入锅内,搅拌均匀至让鸡翅沾上酱汁即可。 撒上烤香芝麻,乘热享用。


份量:2





Korean Seasoned Fried Chicken | Yangnyeom-tongdak

(Recipe adapated from Maangchi, with some adjustments)

Ingredients:
800 g chicken wings, cut into 2 pieces, the "flat" and the "drum"
1/2 tsp salt
1/2 tsp black pepper
1/4 cup potato starch
2 tbsp plain flour
2 tbsp rice flour
1/2 tsp baking soda
1/2 egg, lightly beaten
Toasted sesame seeds for garnish

Sauce:
1/2 tbsp cooking oil
2 cloves garlic, minced
3 tbsp tomato ketchp
4 tbsp corn syrup
2 tbsp Korean hot pepper paste (Gochujang)
1/2 tbsp apple cider vinegar


Methods:
1. Add salt, black pepper, potato starch, plain flour, rice flour, baking soda and egg to the chicken wings. Mix well by hand and completely coat the chicken.

2. Put enough cooking oil in a wok or frying pan and heat it up. After it’s heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken into the oil. If the oil bubbles, it’s the right temperature to start frying. Fry them using the double-frying method. Fry the chicken wings for 8 minutes over high heat. Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes. Fry them again for another 8 minutes until all pieces look golden brown and are crunchy outside.

3. While the wings are frying, you can prepare the sauce. Heat oil in a pan and add minced garlic, saute till fragrant, Turn to low heat, add the remaining ingredients and simmer the mixture for 7 minutes.

4. When the wings are cooked, transfer the chickens wings to the pan and toss to coat. Sprinkle with some toasted sesame seeds and serve hot.








This post is linked to the event Little Thumbs Up (April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.






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