台湾盐酥鸡 Taiwanese Salt and Pepper Popcorn Chicken

很羡慕还在念书的学生， 还有学校的老师， 学校假期的时候可以休假， 可以暂时告别苦闷的日子旅行去。 这段日子， 一直努力的工作， 好期待即将来临的假期， 除了可以出外走走， 也可以暂时让自己沉淀下来， 毕竟近来好像忙了好久， 是时候休息了， 而且我相信休息是为了走更长远的路， 所以给自己心灵放假是少不了的。

台湾盐酥鸡

• 鸡腿 3个 （去骨， 切小块）

腌制：

• 香蒜 2个， 切碎
• 酱油 2Tbsp
• 五香粉 1Tbsp
• 麻油 1/2tsp
• 绍兴酒 1/2Tbsp
• 胡椒粉 1/2tsp
• 盐 1/2 tsp
• 糖 1/8tsp

• 巴西叶 适量
• 粟粉 适量
• 鸡蛋 1粒

1. 把鸡肉和腌料混合， 腌制至少30分钟。 
2. 锅内放些油， 开中火。 鸡肉先沾上蛋液， 再沾上粟粉， 再放入热油中炸至熟。
3. 鸡肉炸好后， 油锅内放入巴西叶， 几秒后即可捞起， 放在鸡肉上面， 再撒上五香粉或者辣椒粉即可。 

Taiwanese Salt and Pepper Popcorn Chicken
Source: Kirbie's Craving

• 3 boneless chicken thighs, cut into bite sized pieces

Marinade:

• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp five spice powder (This is a powder blend found at Chinese markets next to white pepper bottles)
• 1/2 tsp sesame oil
• 1/2 tbsp shaoxing cooking wine
• 1/2 tsp pepper powder
• 1/2 tsp salt
• 1/8 tsp sugar

For frying:

• handful of fresh Thai basil leaves
• 1 cup corn starch
• 1 egg, whisked
• 1 tbsp five spice powder for dusting
• Oil for deep-frying

 1. In a medium bowl, combine the chicken and marinade ingredients, making sure to completely coat the chicken. Let sit for 30 minutes to an hour.
2. Pour oil at least one inch deep into pot or wok being used for frying and turn to medium high heat. In a small bowl, pour in whisked egg. In a separate small bowl, pour in cornstarch. When oil is heated, coat chicken in egg, then in cornstarch and then place into hot oil. Let chicken fry on both sides until batter becomes a medium brown (about 3-4 minutes). You can fry a few pieces of chicken at a time. When chicken is done, remove and place on a plate lined with paper towel to drain excess oil.
3. After you have finished with all of the chicken, drop in fresh basil leaves. The leaves cook quite fast, so you only need to fry them for a few seconds. Be careful as they might make a popping sound. Sprinkle basil on top of chicken. Sprinkle an additional 1 tbsp of five spice powder on top of chicken and toss chicken to make sure all chicken pieces are coated with powder and mixed with basil. If you feel more seasoning is necessary, sprinkle a little more five spice powder. Serve immediately while chicken is still crispy.

比起台湾出名的大鸡扒， 我其实比较喜欢这样的盐酥鸡块， 因为大鸡扒太大块了， 每次吃到最后都有很腻的感觉。 所以这次弄成小小一粒， 有如爆米花， 比较容易吃。 它真的可以当零食吃， 一粒粒吃下去， 真的很难停下来。