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香辣雞排



材料:

帶骨肉雞胸1塊
胡椒鹽適量
乾炸粉:低筋麵粉1/2杯
玉米澱粉1杯
再來米粉1/2杯
辣椒粉1大匙
蒜香粉2大匙

醃料:

A.蒜仁80公克
水100㏄
B.香芹粉1/2茶匙
五香粉1/2茶匙
辣椒粉1/2茶匙
洋蔥粉1茶匙
鹽1/2茶匙
細砂糖1茶匙
味精1茶匙
小蘇打1/4茶匙
米酒1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.醃料A放入果汁機中打勻,加入所有醃料B調勻成醃汁;所有炸粉材料拌勻,備用。
 3.將雞排放入醃汁,蓋好保鮮膜,放入冰箱冷藏醃漬約2小時後取出,瀝除多餘醃汁。
 4.取作法3雞排放入作法2炸粉中,用手掌按壓讓炸粉沾緊,翻至另一面同樣略按壓後拿起輕輕抖掉多餘的炸粉。
 5.將作法4雞排靜置約1分鐘讓炸粉回潮;熱油鍋至油溫約180℃,放入雞排炸約2分鐘,待雞排炸至表面呈金黃酥脆狀後起鍋,撒上適量胡椒鹽即可。

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