香脆五香雞扒

Crispy, juicy, and delicious pay fry chicken. Tight on time? Lazy with cooking but don’t want to get take out. No problem, this easy to make at home recipe is a delicious meal. Marinate, freeze and save for later use for even more convenience.

Ingredients:
1 lb (0.453592 kg) Chicken Thigh
5 tbsp flour

Marinade:
⅓ tsp Salt
½ tsp Sugar
½ tsp Five Spices
1 tsp Light Soy Sauce
½ tsp Chicken Powder (Chicken Bouillon)
½ Egg
3 tsp Cornstarch

Side Dish:
Tomato
Cabbage
Lettuce
Rice
Spaghetti

Method:

1. Wash, drip and pat dry chicken thighs. Remove bones. Apply a few cuts at the thicker part of the chicken thigh. 

2. Marinate chicken with marinade ingredients for ½ to 1 hour. Once marinated, coat chicken with flour.

3. Medium high heat with 4 tbsp of oil in the pan. Once the pan is heated, fry chicken skin down. Once golden, lower heat to medium, and pan fry the other side until golden brown. Cut chicken into pieces and serve with side dishes of your choice.

Note:

• By applying a few cuts, it allows thighs to cook evenly.

• You may marinate chicken overnight for later use. Or even freeze them and use them when needed. 

• Always fry chicken skin down to get crispy and delicious skin. It also retains the size of the skin. When cooked, skin tends to shrink and it does not look as aesthetically pleasing.

• Dry meat before pan frying. By pat drying the chicken, it helps give it a crispier chicken skin. 

• Pan frying safety. Oil tends to fly out of the pan when there’s too much moisture. Dry your meat or batter thoroughly. Use a lid to half cover the pan to prevent oil from flying at you and still allow sufficient air flow for a crispy finish.

香脆五香雞扒

香脆美味的五香雞扒在家裡很容易做。

材料：
鷄上肶1磅
麺粉5湯匙

醃料：
鹽1/3茶匙
糖1/2茶匙
五香粉半茶匙
生抽1茶匙
鷄粉半茶匙
雞蛋半隻
生粉3茶匙

配菜：
蕃茄
椰菜
生菜
飯
意粉

做法:

1. 鷄上肶洗淨抺乾去骨，在厚肉部份𠝹幾刀，做成鷄扒形狀。

2. 加入醃料醃半小時，煎前沾上麵粉。

3. 燒熱4湯匙油，放入雞扒皮向下，中火煎至兩面金黃色，煎至雞扒熟，取出切件，放上蕃茄伴碟，即可供食。

註:

• • 雞大腿喺較厚嘅位置切容易煮熟。

• 您可以將雞肉醃過夜以備後用。您甚至可以冷凍雞肉並在需要時使用。

• 以獲得酥脆可口的皮, 雞皮煎先。如果先煮肉皮會收縮，看起來不美觀。

• 煎前將肉拍乾雞肉，它有助於讓它的雞皮更脆。

• 當水分過多時，油會飛出鍋外。 徹底擦乾肉或麵糊。 用蓋子蓋住鍋的一半，以防止油飛向您，同時仍然允許足夠的空氣流動以獲得酥脆的雞扒。