泰式芒果鸡 (Thai Style Mango Chicken)

总是觉得时间跑得好快！

刚刚才说月初小拇指的芒果列车才启动，

如今又闻芒果列车近尾声了。

这一趟，最后一度与好姐妹相约同贴，

以这道“芒果鸡”搭上最后一班列车，

拜拜小拇指！咱们明年再见了！

鲜甜香脆的炸鸡块，

淋上酸酸甜甜的泰国辣椒酱，

再搭上新鲜爽口的瓜果丝，

色，香，味具备！

一口接一口，一块又一块，

很快的又见盘底了！

就是口感丰富，美味可口，

好吃！

泰式芒果鸡 
供3-4人份
食谱参考 ： Kitchen Chaos

材料 :
4副全鸡腿，去骨留皮
2茶匙酱油
2茶匙麻油
适量的胡椒粉
 
混合面粉（筛过，混合均匀）
6 汤匙面粉
1茶匙 发粉
1/2 茶匙盐
1个蛋，稍微打散
适量的炸油
 
芒果沙律（混合均匀）
1个中型青芒果，切丝
1个中型大葱，切丝
1/2 条青瓜，去籽切丝
2条指天椒，剁碎
 
甜辣椒酱：
1茶匙蒜蓉
1茶匙葱头仔
1汤匙 香茅蓉
1汤匙柠檬汁
8汤匙 泰国辣椒酱
1茶匙食油
 
做法： 
1。以纸巾抹干洗净鸡腿。以酱油，麻油，胡椒粉涂抹在鸡腿上，冷藏于冰箱腌制最少2小时。
 
2。 用一个小煲，热油，爆香蒜蓉和葱头仔蓉，倒入香茅蓉，炒香。这时，加入柠檬汁和泰国辣椒酱拌匀，铲起待用。
 
3。 蛋放入一个碗里打散。混合面粉在一个深盘里拌匀。从冰箱取出鸡腿，先在蛋碗里沾透，再移至混合面粉盘里翻裹上一层面粉。

4。 炸锅里，热油，轻轻的放入裹粉鸡腿，中火炸至金黄色。捞起置凉架上约8分钟。
 
5。 再次热油锅，放入刚才的炸鸡腿，快速炸脆(约1分钟)，捞起置凉架。待冷却后，切块摆在盘里。
 
6。 淋上甜辣椒酱，最后铺上芒果沙律即可享用。

Thai Style Mango Chicken
Serves 3-4 
Recipe adapted from : Kitchen Chaos

Ingredients :
4 chicken thighs, deboned and fat removed leaving skin on
2 tsps light soy sauce
2 tsps sesame oil
dash of white pepper powder

Batter (sifted together to mix well)
6 heaped tbsps all-purpose flour
1 tsp baking powder
1/2 tsp salt 
1 egg, beaten lightly
Oil for deep frying

Mango salad (mixed well together)
1 medium green mango, finely shredded
1 medium red onion, finely shredded
1/2 cucumber, finely shredded
2 birds eye chilies, finely chopped

Sweet chili sauce
1 clove of garlic, minced
1 shallot, minced
1 tbsp finely chopped lemon grass
1 tbsp lemon juice
8 tbsps thai sweet chili sauce
1 tsp of cooking oil

Mehtod :
1. Pat dry the cleaned chicken thighs with paper towels. Marinate them thoroughly with soy sauce, sesame oil and white pepper powder. Leave refrigerated for at least 2 hours.

2. In a saucepan, heat up oil saute the minced garlic and shallot until fragrant, add in the chopped lemongrass and stir well. Stir in the lemon juice and the thai sweet chili sauce and mix everything well. Once heated up, remove from heat and reserve them for later use.
 
3. Heat up enough oil in the wok. Combine the frying batter in a deep dish, and prepare the beaten egg in a separate bowl next to the batter. Dip the marinated chicken thigh first in the egg, then transfer it to the batter coating evenly, shaking off excess flour.
 
4. Gently lower the the battered chicken into the hot oil, one at a time, and let fry undisturbed.

5. Once the chicken thighs have turned golden brown, remove them from the work and rest them on a cooling rack for 8-9 minutes. Return them into the hot oil, frying them the second time for a crispier crust. The second round of frying will only take about a minute or two.
 
6. Drain the oil, and again leave the chicken thighs to cool down on the rack (cutting them while they are hot from the wok will break the crust easily). When ready, slice the chicken into strips.
 
7. Drizzle the sweet chili sauce over the sliced chicken and scatter with the mango salad.

November 2015 Event: Mango

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).