Normally, I consider myself adopt new environments quite well, but inevitably, from time to time, I would still love to have a taste of home. Since there are not so many Taiwanese restaurants in Vienna, let along ones that fit my taste, I try to learn the dishes as much as I can. The task of the day is "Taiwanese style crispy chicken nuggets"!

Crispy Chicken marination.jpg 其實鹽酥雞的作法不算太難,主要是肉要醃好,吃起來才夠味。因為不愛吃雞胸肉,我是買了棒棒腿自行去骨切塊。



1. 醬油約2匙、(依自己喜好加,我放約半茶匙)、五香粉約一茶匙、胡椒少許、辣椒粉少許、約25cc。以上攪拌均勻

2. 蒜頭三四瓣切成碎丁,越碎越好,酌量切絲。

3. 用1、2項裡的醬料及蔥蒜醃製雞肉。靜置2-3個小時,讓肉入味。

The marination is essential to this dish. Some people prefer to use chicken breast but I chose drumsticks, deboned them and cut them into small pieces.

Here I used 6 drumsticks to serve for two.

As to the marination:

1. Soysauce 2 tablespoon, Sugar (depending on personal preference, I put in about half teaspoon), 5 Spice Powder1 around 1 teaspoon, some Pepper, some Chilli Powder, and water about 25 c.c. Mixed them well.

2. Around 3-4 cloves of chopped Garlic, and some chopped Shallot (green onion).

3. Mix the chicken with the ingredients listed in 1 and 2. Marinate the meat for 2-3 hours.

Crispy Chicken w cornstarch.jpg 醃製完成後,將雞肉放入炸粉裡滾,讓每面都沾上炸粉。炸粉每個人使用的都有點不同,我自己是用玉米粉,不過地瓜粉也可以。沾好炸粉後,再靜置約一兩分鐘,一面熱油。

After the meat is marinated, roll the meat in either cornstarch or tapioca powder and make sure the meat is fully covered by the powder. Then let them sit for about 1 to 2 minutes. In the mean time, heat oil.


After the oil is heated, set on medium heat. Put the meat in and stir gently to prevent it from sticking to the pan. I fried the meat for about 2 to 3 minutes and put them in the strainer to drain the grease.

Crispy Chicken with Rice.jpg 再炒個青菜,加點醬瓜,就完成可口的鹽酥雞飯了唷!





Note 1: 5 Spice Powder is a special Chinese mixed spice and could be found in most Chinese supermarkets.


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