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【三餸一湯】青檸蜜糖雞翼

蘋果日報 2020/06/02 07:00

食譜水果雞肉15-30分鐘

材料:
急凍雞翼 10隻
日式唐揚炸粉 半包
蜜糖 約3湯匙
水 約50ml
青檸(大) 半個榨汁
青檸(大) 半個切片

做法:
1.雞翼解凍後,洗淨抹乾水。
2.倒入日式唐揚炸粉,與雞翼拌勻。
3.焗盤鋪上錫紙,掃油 (防黐底),平均地放上雞翼。入爐以180度焗15-18分鐘至金黃色,出爐,盛起。
4.預備平底煎鑊,下油,油滾,放入雞翼炒勻。
5.倒入蜜糖,煮滾。加青檸汁,與雞翼快速兜勻。以鹽調味。
6.上碟以青檸片裝飾,即成。

Chicken Wings with Lime and Honey
Ingredients:
10 frozen chicken wings
1/2 pack of Japanese Karaage powder
3 tbsp honey
50ml water
1/2 lime (for juice)
1/2 lime (sliced)

Steps:
1.Defrost the chicken wings. Wash and wipe dry.
2.Add Japanese Karaage powder and mix well with chicken wings.
3.Brush oil onto the aluminium foil on oven tray. Place the chicken wings evenly. Bake for 15-18 minutes with 180 degree celsius until golden color.
4.Heat oil to boil in a cooking pan. Stir fry chicken wings.
5.Add honey and water. Cook to boil. Add lime juice and stir fry with chicken wings quickly. Season with salt.
6.Dish up and garnish with sliced lime. Ready to serve.
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雞翼抹乾水,全隻沾上日式唐揚炸粉。
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雞翼排列在焗盤上。
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放入焗爐,用180度焗15-18分鐘。
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油滾後,雞翼放入鑊炒勻,並加入蜜糖。
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青檸榨汁,快速地跟雞翼拌勻。
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