【盐酥鸡】Taiwanese popcorn chicken

 

前不久我家附近开了一家米线馆，就去尝尝鲜，吃饭的时候被告知如果给他们家在谷歌上留个评语，就可以免费获得一份盐酥鸡。

想着店子比较新，就上网留了个言。后来随餐送的盐酥鸡味道比较咸，也不是在台湾时吃的盐酥鸡口味。虽然盐酥鸡在台湾本土做法调味也各有不同，但是这家米线店做的盐酥鸡对我而言只能叫做炸鸡块。

回家后我就一直想着自己做一次盐酥鸡，这几天刚好家里有鸡腿肉，就来做个好吃的盐酥鸡吧！

A restaurant recently opened near my home, so I went to try it out.  As I was ordering, I was told by the waitress that if I leave a review for the restaurant on Google, the restaurant will serve a plate of Taiwanese popcord chicken for free.

So I left a review online and get served a small plate of popcorn chicken. The popcorn chicken that came with my meal was rather salty, and tasted nothing like the popcorn chicken I'd had in Taiwan. 

Since I've been wanting to make popcorn chicken at home. And I happened to have some chicken thighs at home, so I decided to make some delicious popcorn chicken at home!

材料：
600 克 鸡腿肉
1 大勺 蒜末/3-4粒蒜瓣 切碎
1/2 大杯 粗粒 地瓜粉
2 大勺 粘米粉
1 小把 九层塔

腌料：
1 大勺 料酒
1 大勺 蚝油
2 大勺 酱油
1/4 小勺 白胡椒粉
1/2 小勺 五香粉

1/4 小勺 食盐

Ingredients:
600g chicken thighs
1 tablespoon minced garlic OR 3-4 garlic cloves, minced
1/2 cup coarse sweet potato starch
2 tablespoons  rice flour
1 small bunch of basil

Marinade:
1 tablespoon cooking wine
1 tablespoon oyster sauce
2 tablespoons soy sauce
1/4 teaspoon white pepper powder
1/2 teaspoon five-spice powder

1/4 teaspoon salt

1. 把鸡腿肉去皮切麻将大的块状，加入所有腌料拌匀后加盖放冰箱腌一个小时。

2. 九层塔摘好洗净沥干水分备用。

3. 把地瓜粉和米粉拌到腌好的鸡肉块里，稍微等十分钟后再炸。

4. 锅里热上2-3大杯食油，烧至中高火，把鸡块分批炸成金黄色。所有鸡块都炸好后，沥干取出放一边。

5. 把食油再次升温，二次把鸡块分批再入锅炸酥。二次入锅稍微炸个45秒-1分钟即可，把炸好的鸡块取出放一边沥干油。

6. 锅里的油加入九层塔炸酥即可捞出拌到炸鸡块里即可。

注：吃的时候可以撒一点烧烤撒粉增加风味。

1. Remove the skin of chicken thighs and cut into mahjong-sized chunks. Add all the ingredients listed under marinade and mix well, marinate the chicken for one hour.

2. Pick the basil leaves, rinse, and drain. Set aside

3. Mix the marinated chicken with the sweet potato starch and rice flour until all pieces are coated with flour. Let the chicken rest for ten minutes before frying.

4. Heat 2-3 cups of cooking oil in a wok over medium-high heat. Deep-fry the chicken pieces in batches until golden brown. Once all the chicken is fried, drain and set aside.

5. Heat the oil again and add the chicken pieces in batches to the wok again to deep-fry for 45 seconds to 1 minute. Remove the fried chicken and set aside to drain.

6. Add the basil leaves to the wok and fry until crispy. Remove and mix the basil into the fried chicken before serving.