小朋友的最爱 | 鸡胸肉照样可以做到外皮酥脆肉嫩 除了时间的拿捏还要吃点水 用什么粉也是关键 | Mr. Hong Kitchen

这期和大家分享一家大小都喜欢的快餐料理 Popcorn Chicken 鸡米花

   • 鸡肉料理 Chicken Recipe  
   • 蔬菜/豆腐 料理 Vegetables Recipe  
   • 汤类 Soup  
   • 猪肉料理 Pork Recipe  
   • 饭类 粉类 面类料理 Rice/Noodles Recipe  
   • 点心/小吃  
   • 海鲜料理 Seafood Recipe  
   • 蛋类料理 Egg Recipe  

Ingredients (Diana Aw)
1. Chicken breast 250g cut into small cubes. Marinate with little salt and pepper. Then add little water at a time and mix till water is absorbed by the chicken. Vacuum wrap with cling wrap and set aside for 30min.
2. Curry leaf 1 stalk
3. Pandan leaf, cut out 2 small pieces and slice thinly
4. Chilli padi 1pc, diced
5. Planta 1tbsp

Coating flour (Combine in a bowl)
1. Plain flour 3tbsp
2. Rice flour 2tbsp
3. Corn starch 3tbsp
4. Salt 1/2tsp

Seasoning
1. Sugar little

Method
1. Heat wok with more oil till 160deg
2. Lightly coat the chicken with mix flour and deep fry under high heat first. Then turn to low heat and cook for 4min. Drain and set aside. Filter the oil and reheat to higher temperature. Then deep fry the chicken to golden brown.
3. Add planta in the wok under low heat. Add in chilli padi, pandan and curry leaves and stir fry till aromatic.
4. Add in fried chicken and off the heat. Add sugar and mix well.
5. Serve and enjoy! 💕

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