日式炸鸡块 (Japanese Chicken Karaage)

原本以为日式炸鸡除了调味倾向和风味，

因该和一班西式炸鸡的口感没分别。

可是，亲自尝试以后，有惊喜哦！

 外脆内嫩，适度的调味，没有盖过鸡肉的鲜美，

嚼在口里时，先是香脆的外层，

接着鸡肉的鲜甜，葱茸，姜茸，味霖（mirin）的完美混合，

好吃！好好吃！おいしい！！

食谱参考 ： Sonia - Nasi Lemal Lover
材料（Ingredients)：
3副鸡大腿，去骨留皮，切成小块
3 debone chicken thighs (with skin on), cut into small equal bite size pieces

调味（Seasonings）：
1汤匙日本酱油                 1tbsp Japanese soy sauce
2茶匙味霖                           2tsp Mirin
3/4茶匙盐                       1/2tsp +1/4tsp salt or to taste
1茶匙姜茸                       1tsp grated ginger
1茶匙葱头仔茸                 1tsp grated shallot

味霖（mirin）日语：味醂／みりん ^mirin*），

來自日本，是一種類似米酒的調味料。

炸粉（For deep frying）：
5汤匙风车粉                          5tbsp potato flour
3汤匙自发粉                          3tbsp self raising flour
3汤匙冰水                             3tbsp iced cold water
炸油                                      Oil for deep frying


做法（Method）：

1。 用调味料腌制鸡肉块约1小时
1. Marinate chicken with all seasonings, keep inside the fridge for 1hr.

2。 加入风车粉，自发粉和冰水，搅拌均匀。
2.  Add in potato flour, self raising flour and iced cold water, mix well.

3。 热油锅，以中火，分批炸鸡肉块。每批大约2分钟，当鸡肉块呈金黄色即可滤干油分置旁。
3.  Heat oil in a wok over medium high heat (to test oil readiness for deep frying is by putting chopstick in the oil and when you see bubbles around the tip). Deep fry the chicken pieces in few small batches, fry for about 2mins. Drain on a wire rack.

4。炸好的鸡肉块，再一次倒回热油锅，再炸一次。这样是为了让外皮更酥脆。
4. Continue to deep fry till finished. Return the fried chicken to the hot oil and deep fry again.

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I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies