日式炸雞
材料（二人份量）
去骨雞扒 ⋯⋯⋯⋯⋯ 2 片
椰菜（高麗菜） ⋯⋯ 4 片葉
高筋粉 ⋯⋯⋯⋯⋯⋯ 2 湯匙
生粉 ⋯⋯⋯⋯⋯⋯⋯ 2 湯匙
檸檬 ⋯⋯⋯⋯⋯⋯⋯ 1/4 個
醬汁
米酒 ⋯⋯⋯⋯⋯⋯⋯ 4 湯匙（60 ml）
醬油 ⋯⋯⋯⋯⋯⋯⋯ 2 湯匙（30 ml）
糖 ⋯⋯⋯⋯⋯⋯⋯⋯ 2 茶匙
薑蓉 ⋯⋯⋯⋯⋯⋯⋯ 1 茶匙
蒜蓉 ⋯⋯⋯⋯⋯⋯⋯ 1 茶匙
做法
1. 雞扒切塊約 3 cm x 3 cm，磨薑蓉和蒜蓉；
2. 混合醬汁所有材料，將2湯匙醬汁加去醃雞肉約30分鐘；
3. 椰菜葉切絲，泡開水一會，瀝乾水，加一張濕紙巾鋪面放冰箱，或直接泡冰水亦可；
4. 高筋粉＋生粉拌勻，將醃好的雞肉均勻地沾粉；
5. 平底鑊放約1cm深的油，中火熱油後放入雞塊，有皮部份向下，煎至底部金黃；
6. 雞塊翻面，轉小火煎至金黃，再翻面略煎約30秒；
7. 夾出雞肉，放廚房紙或隔油盤上；
8. 平底鑊倒出炸油，用廚房紙稍為抹乾淨後，倒入醬汁，中火煮至你喜歡的濃稠度；
9. 從冰箱拿出椰菜絲，放上雞塊再擠點檸檬汁，醬汁直接淋上雞塊或分開蘸均可，Enjoy～
Japanese Fried Chicken
Ingredients (Serving for two)
Chicken thigh (boneless) 2 pc
Cabbage 80g
Bread flour 2 Tbsp
Potato starch 2 Tbsp
Lemon 1/4 pc
Sauce
Rice wine 4 Tbsp（60 ml）
Soy sauce 2 Tbsp（30 ml）
Sugar 2 Tsp
Ginger paste 1 Tsp
Garlic paste 1 Tsp
Method
1. Cut the chicken around 3cm x 3cm pieces.
2. Mix all the sauce ingredients, get 2 tbsp to marinate the chicken for 30 mins.
3. Shred cabbage, put in iced water.
4. Combine the flour and starch. Dust with the chicken.
5. Add oil in a fry pan (around 1cm high), turn to medium heat. Put chicken (skin side on bottom). Fry until golden color.
6. Turn to other side. Fry until golden color. Then turn again for around 30 sec
7. Take out the chicken. Put on kitchen paper or rack to soak or drip the oil.
8. Drain off the oil, Use kitchen paper to wipe it. Put sauce, bring it to boil, cook for 1 min.
9. Drain of the cabbage water. Serve on a plate, put fried chicken on top, add a squeeze of lemon juice. Add sauce on top or serve on side for dip. Enjoy~
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