洋葱伴芥末炸雞

                                                                        炸咗一次,油熱炸多次金黃

買咗半隻雞,本想煮洋葱炆雞,但心郁郁想整韓式炸雞,未整過,家人怕辣,有用醬,只係炒香洋葱金黃,加芫茜伴均就可,因雞己醃,用芥未,蛋黃,魚露,生抽,糖,炸煎沾麵粉,大火炸30秒,浸8-10MIN,再大火炸30秒取出,油熱番炸,取出,伴配料,家人一食唔停口,因我冇整過,佢話炸雞真係超好食,由其雞皮,真係好香口香脆,我話唔係成日整,因油煙好勁同天氣熱整好攞命架......間唔中食一次唔怕啦

ps:雞切細細件容易熟好多.

 

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