蒜香咸酥鸡 Garlicky Chicken Popcorns

说到台湾的夜市小吃，第一个浮现在你脑海的是什么呢？我猜。。。肯定是咸酥鸡！哈哈！

为什么你会喜欢这道小吃？

咸酥鸡的特色在于它用粗颗粒的番薯粉炸出来的外壳，还有融入了中餐辛香料的味道。而这个食谱在保留了原有的特点之余还加上了生蒜末，增加了辛辣刺激感的层次！虽然可能会狂放屁，噗~

所需要的食材

鸡胸肉腌料（一块）Marination:

• 1/4tsp 盐
• 适量白胡椒粉
• 1/4tsp 五香粉
• 1/8tsp 鸡精
• 1 tbsp 酱油
• 1 tsp 蚝油
• 1 tbsp 米酒
• 1/4 块 腐乳
• 1/2 tsp 姜末
• 1 tbsp 蒜末
• 1.5 tsp 玉米淀粉

其他食材 Other ingredients :

• 300g 粗颗粒薯粉
• 1 把 九层塔
• 2大撮 胡椒盐
• 2颗 蒜末

~ 视频教程 ~

料理步骤

1. 把鸡胸肉切成小块，加入腌料，腌制至少半小时以上或者隔夜
2. 给鸡肉裹上番薯淀粉，轻轻按压，让粉裹得更牢
3. 再抖掉多余的淀粉，放到一旁静置至少5分钟回潮
4. 把油温升至150C-160C
5. 把鸡胸肉分成两批来炸
6. 炸至上色，大概一分钟，捞出鸡胸
7. 清理一遍油里的渣渣，再把油温升至175C
8. 然后给鸡胸肉翻炸第二次，也是大约一分钟左右，炸至金黄酥脆
9. 最后丢进一把九层塔，炸到叶片变色浮起，捞起来和炸鸡放在一起
10. 撒入足量的胡椒盐后，装盘
11. 再撒入蒜末
12. 一定要趁热吃哦！

阿琴小贴士

在给鸡胸裹粉之前，捞一捞，如果碗底比较干，没什么汁水，可以给鸡肉捞一点蛋白，让番薯粉粘得更牢固哦~

Print Recipe

When it comes to Taiwanese street foods, what’s the first thing that pops into your mind? I bet… it’s fried popcorn chicken! Am I right?! HEHE

Why would you love this Taiwanese street food？

The signature of Taiwanese popcorn chicken lies in its crispy coating made with coarse sweet‑potato starch, along with the infusion flavors of Chinese spices. This recipe keeps those original traits but adds raw minced garlic, giving an extra layer of spicy kick! Though… it might make you fart like crazy, pfft~

All you need

Chicken Breast Marination (1pc):

• 1/4tsp Salt
• White pepper
• 1/4 tsp 5 Spice powder
• 1/8tsp Chicken powder
• 1 tbsp Soy sauce
• 1 tsp Oyster sauce
• 1 tbsp Rice wine
• 1/4 pc Fermented bean curd
• 1/2 tsp Minced ginger
• 1 tbsp Minced garlic
• 1.5 tsp Corn starch

Other ingredients :

• 300g Coarse grain Potato starch
• 1 handful Basil leaves
• 2 big pinches Pepper salt
• 2 cloves Minced garlic

~ Video Tutorial ~

Steps of making

1. Cut the chicken breast into bite size pieces and marinate for at least half an hour, or overnight.
2. Coat the chicken with sweet‑potato starch, pressing gently so the coating sticks well.
3. Shake off excess starch and let the chicken rest for at least 5 minutes before frying.
4. Heat the oil to 150–160°C.
5. Fry the chicken in two batches.
6. Cook until lightly golden, about 1 minute, then remove.
7. Clean out any crumbs from the oil, then raise the temperature to 175°C.
8. Refry the chicken for another minute or so, until golden and crispy.
9. Finally, toss in a handful of Basil leaves, fry until the leaves change color and float, strain it out and put it together with the chicken.
10. Sprinkle a generous amount of pepper salt, plate it up, and finish with minced garlic.
11. Enjoy it hot!

Cheen’s tips

Before coating the chicken with starch, check the bottom of the bowl. If it looks dry with little marinade left, you can add a bit of egg white to the chicken—this helps the sweet‑potato starch stick more firmly.

Printable Full Recipe

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我的好物分享 What I Use

粗粒番薯粉 Coarse Grain Sweet Potato Starch

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