炸雞排食譜 Fried Chicken Cutlet Recipe

炸雞排食譜 Fried Chicken Cutlet Recipe，我使用之前用來醃鹹酥雞的方法來醃雞排，吃起來非常有台灣味，紓解一下這段暫時無法回台灣的時期想念台灣味的心情。因為我很少吃炸的東西，所以我家沒有買氣炸鍋，我使用傳統油炸方式，記得最後要開大火逼油，這樣雞排才不會油膩。

Chicken Fillet Recipe also called Fried Chicken Cutlet Recipe. I marinated the chicken with ingredient of Taiwan fried chicken before frying. Because COVID-19 that I can’t come back to Taiwan, if I miss the Taiwanese food, I will prepare by myself.

炸雞排食譜 Chicken Fillet Recipe also called Fried Chicken Cutlet Recipe

美國的雞腿比雞胸肉便宜，身為台灣人的我一直覺得雞腿比雞胸肉好吃，所以來到美國之後從來都只有買雞腿，沒有買過雞胸肉，但雞排就是要用雞胸肉，所以這也是我第一次在美國買雞胸肉的紀念（？），我是在韓超買一盒雞胸肉，同樣的價錢我可以買一大盒雞腿，甚至可以在costco買六包雞腿肉…

我是參考蔡季芳老師的鹹酥雞食譜的醃料，內容有稍微調整，之前試過醃鹹酥雞覺得很好吃，這次雞排就沿用這個配方了。

It is cheaper to buy chicken drumstick than chicken breast in the US. I like chicken drumstick more than chicken breast, but chicken fillet…you know, it is chicken breast. It was also my first time to buy the chicken breast in the US. If I bought a box of chicken breast than I could buy a large box of chicken drumstick. But I needed some Taiwanese food like a chicken fillet also called fried chicken cutlet, so money…was ok!

你也可以在Cookpad找到我的食譜分享：職業觀光客 Lisa（點下去就對了）

你也可以在愛料理找到我的食譜分享：職業觀光客 Lisa（點下去就對了）

通常影片都會先發，後來才會寫網誌，大家可以訂閱我的Youtube（傳送門）呦！

I usually update my YouTube first than my blog. Subscribe to my YouTube channel (LINK).

一起附上炸雞排做法的完整影片。

如果喜歡，請幫我訂閱一下youtube頻道（點我即可連到youtube），感謝。

炸雞排做法 Fried Chicken Cutlet Recipe

材料：

雞胸肉 1盒

蒜頭 2顆

醬油 2匙

鹽少許

糖 1匙

米酒 2匙

蛋 1顆

五香粉少許

地瓜粉 1包

白胡椒粉少許

七味粉少許

Ingredient of chicken fillet ( also called fried chicken cutlet)

1 box chicken breast

2 garlics

2 tbsps soy sauce

a little salt

1 tbsp sugar

2 tbsps cooking wine

1 egg

a little Chinese five spice powder

1 pack tapioca starch

a little white pepper powder

a little SHICHIMI

材料先準備好，首先我們要來醃雞肉，蒜頭切片備用。

Before frying I needed to marinate chicken breast.

Dice the garlics put it into a container.

準備一個保鮮盒準備醃肉，雞胸肉槌薄，放入保鮮盒中。

接著把切片的蒜頭、醬油、鹽、糖、米酒、蛋及五香粉倒入保鮮盒中，按摩一下雞肉，放入冰箱冰12小時。

Beat the chicken breast and put into the container.

Put soy sauce, salt, sugar, egg, and Chinese five spice powder into the container.

Marinated the chicken breasts and refrigerated for 12 hours.

12個小時之後就可以來炸雞排了！拿出兩個盤子，其中一個倒入地瓜粉，我不會第一次就到完一整包，不夠再補比較不浪費。

After that, coat chicken breast with tapioca starch two times. I would use a half pack of tapioca starch.

雞排沾第一次粉之後等他反潮，反潮之後再沾第二次再下鍋油炸。

Coat chicken breast with tapioca starch that wait for minutes and do it again.

起一鍋油，油溫150度左右，筷子插入鍋中旁邊會有小泡泡，雞排就可以輕輕的放入鍋子，油炸約八分鐘，確認一下有沒有熟（用剪刀剪一刀），撈起。

接著轉成大火，由溫拉高至180度左右，回炸至表面金黃即可，

Deep-fry chicken breast with 150℃ oil. First, put the chicken breast into the oil slowly wait for 8 minutes. Second, pick up the chicken breast. Third, deep-fry chicken again with 180℃ oil until golden.