[Ingredients]
Chicken Breast 400g
Oyster Sauce 1 tbsp
Curry Powder 1 tsp
Salt ½ tsp
Pepper ½ tsp
Flour 1 tbsp
Potato Starch ½ tbsp
Baking Powder ( a little )
Water 3 tbsp
Oil 1 tbsp
Tapioca Flour
Unsalted Butter 30g
Diced Dried Shallot 1 tbsp
Diced Garlic 1 tbsp
Green & Red Chilli Padi
Curry Leaves
Evaporated milk 50ml
Sugar
Salt
Pepper
00:00 Introduction
[Steps]
00:08 How To Marinated Chicken Breast
Cut Chicken Breast into 1 inch by 1 inch
Marinate for an hour with
* Oyster Sauce 1 tbsp
* Curry Powder 1 tsp
* Salt ½ tsp
* Pepper ½ tsp
* Flour 1 tbsp
* Potato Starch ½ tbsp
* Baking Powder ( a little )
* Water 3 tbsp
* Oil 1 tbsp
01:06 How To Deep Fry The Chicken Breast
Allow the chicken to come to room temperature before frying, then coat each piece with tapioca flour
Let it sit for 20 minutes before frying
Fry in oil between 160°C and 180°C for 3 minutes
Fry for 10 seconds with an oil temperature above 200 degrees
Scoop up and set aside
3:13 How To Coat With The Buttermilk Crust
Melt a 30g of unsalted butter in a wok
Put in a tablespoon of Diced Dried Shallots and sauté until lightly golden
Put in a tablespoon of Diced Garlic with the curry leaves
If you like spicy, you can also put some green and red Chilli Padi in it
Put in 50ml of evaporated milk
Sugar, Salt and Pepper, cook until it starts to bubble
Put the chicken pieces down, turn off the heat
Stir well and done
[材料]
雞胸肉 400 克
蠔油一湯匙
咖哩粉一茶匙
鹽半茶匙
胡椒粉半茶匙
麵粉一湯匙
生粉半湯匙
梳打粉少許
水三湯匙
油一湯匙
木薯粉
無鹽牛油 30 克
乾蔥頭碎一湯匙
蒜粒一湯匙
青紅指天椒
咖哩葉
全脂淡奶 50 毫升
糖
鹽
胡椒粉
[做法]
醃雞胸肉
雞胸肉切開 1 寸乘 1 寸
用以下醃一小時
* 蠔油一湯匙
* 咖哩粉一茶匙
* 鹽半茶匙
* 胡椒粉 (適量)
* 麵粉一湯匙
* 生粉半湯匙
* 梳打粉少許
* 水三湯匙
* 油一湯匙
炸雞胸肉
炸前讓雞肉晾到室溫,然後用木薯粉跟每一塊雞塊上粉
炸之前讓它靜置20分鐘
用 160 度到 180 度之間油溫炸 3 分鐘
用 200 度以上油溫翻炸 10 秒
撈起備用
做奶油表皮
在鑊裡融一塊 30 克無鹽牛油
把一湯匙乾蔥頭碎放下去炒至微微金黃色
把一湯匙蒜粒和咖哩葉一起放下去
喜歡辣的話,也可以放些青紅辣椒仔下去
放 50 毫升的全脂淡奶
適量的糖,鹽和胡椒粉,煮到開始出泡泡
將雞塊放落去,熄火
撈勻,完成
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Негізгі бет Тәжірибелік нұсқаулар және стиль 南洋风味奶油鸡 | 奶油雞 | Buttermilk Chicken [广东话 cc Eng Sub]
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