小菜
由 CookWhatHK0 次收藏
中式辣味照燒雞將沾粉的雞肉煎至金黃，再裹上豉油、蠔油、味醂及豆瓣醬調成的醬汁。
修剪雞肉嘅多餘脂肪，斜刀切成一口大細。青蔥切幼粒。薑磨蓉。
First, trim any excess fat from the chicken and slice it diagonally into bite-sized pieces. Separately, finely chop the green onion and grate the ginger.
將雞肉、鹽、黑椒同粟粉放入膠袋。輕力按摩令雞肉均勻裹上粉料。
Place the sliced chicken, along with the salt, pepper, and potato starch, into a plastic bag. Gently massage the bag to ensure the chicken is evenly coated.
喺碗中將豉油、蠔油、味醂、砂糖、豆瓣醬同磨蓉薑混合，製成醬汁。
In a separate bowl, whisk together the soy sauce, oyster sauce, mirin, sugar, chili bean paste, and grated ginger to create your sauce mixture.
中火加熱鑊，加入植物油。熱油後，放入步驟2嘅雞肉，兩面煎至金黃色。
Heat a skillet over medium heat, then add the vegetable oil. Once the oil is hot, add the chicken from step 2 and sear both sides until they are nicely browned.
兩面煎至金黃後，加入青蔥同醬汁。拌勻令所有食材均勻裹上醬汁，然後熄火。
Once both sides of the chicken are browned, add the chopped green onion and the made sauce mixture to the skillet. Stir everything well to ensure an even coating, then immediately remove it from the heat.
上碟，即可上桌。
Transfer the chicken to a plate and serve it immediately.
