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茴味雞排



材料:

帶骨肉雞胸1塊
濕炸粉:太白粉1/2杯

醃料:

A.蔥2根
薑10公克
蒜仁40公克
水80㏄
B.孜然粉1大匙
五香粉1/4茶匙
細砂糖1大匙
味精1茶匙
醬油膏1大匙
小蘇打1/4茶匙
料理酒2大匙

作法:

 1.帶骨肉雞胸去皮,對剖成半,從側面中間處橫剖到底,但不要切斷,片開雞胸肉即為雞排。
 2.所有醃料A放入果汁機中加入水打成汁,用濾網將渣渣濾除,再加入所有醃料B拌勻成醃汁。
 3.將雞排放入醃汁.加入太白粉拌勻至呈濃稠糊狀,蓋上保鮮膜,放入冰箱冷藏醃漬約2小時。
 4.取出作法3醃漬好的雞排;熱油鍋至油溫約180℃,放入雞排炸約2分鐘,至表面呈金黃酥脆狀起鍋,撒上適量胡椒鹽即可。

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