30 minutes
2 servings
Fry
· 去骨雞腿排-------------------400g
· 雞蛋--------------------------1顆
【醃料】
· 咖哩炒醬----------------------2大匙
· 五香粉------------------------1/4茶匙
· 米酒---------------------------1茶匙
· 香油---------------------------1茶匙
【酥炸粉】
· 地瓜粉-------------------------8大匙
· 胡椒粉-------------------------1/4茶匙
1
Prepare all required ingredients.
2
Pat the chicken thighs dry with paper towels. Make a few cuts in the thickest parts of the meat, then cut them into bite-sized pieces.
3
Pour the five-spice powder over the chicken and mix well. Then, successively add the curry stir-fry paste, sesame oil, and rice wine, mixing thoroughly.
4
Pour in the beaten egg and mix well until fully incorporated. Let it rest for about 15 minutes to absorb the flavors.
5
Mix the crispy frying powder evenly. Coat each piece of chicken in the flour, pressing lightly so it adheres well (make sure to open up the folds between the skin and meat to coat them thoroughly).
6
Allow the coated chicken to rest until the surface slightly absorbs the moisture.
7
Brush a little oil over the surface of the chicken pieces. Place them in the air fryer and cook at 200°C for 12 minutes until crispy and golden.
