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｜【韓式炸雞 Korean Fried Chicken】
▪ 步驟 Directions：
1. 雞腿肉切成易吃的大小塊狀, 將塊狀雞腿肉, 薑泥, 鹽巴黑胡椒一同均勻混合醃製約10分鐘
2. 將清酒, 味淋, 番茄醬, 蜂蜜, 韓式辣椒醬, 蒜泥一同倒入碗內, 使用刮刀均勻攪拌混合
3. 取步驟1的雞腿肉前後均勻沾太白粉
4. 鍋內倒入約1cm深度的油, 開中火預熱油, 放入沾勻太白粉的雞腿肉炸至兩面金黃色.
確認已炸至表面酥脆就可取出放入盤內
5. 將於步驟2調好的醬料, 放入鍋內開中火加熱至滾燙. 其後均勻攪拌熄火, 放入炸好的雞塊均勻沾醬,
開火讓其加熱一下出鍋, 再撒上黑芝麻即可享用
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Cut the chicken thigh into edible size pieces, season it with salt pepper, ginger paste and and marinade for about 10mins
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In a bowl, stir together sake, mirin, ketchup, honey, gochujang, and garlic paste
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Coat each chicken thigh thoroughly with potato starch
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Pour enough oil to get 1 inches of depth in a large pot. Heat the oil, add the chicken thigh and fry until golden brown and cooked in the middle
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In a medium pot, pour in the sauce from step 2 and bring it to a boil over medium high heat.
While still hot, drizzle the sauce, black sesame onto the chicken thigh and toss to coat
｜【板栗烤雞 Chestnut Roasted Chicken】
▪ 步驟 Directions：
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將切好的雞塊洗淨瀝乾, 放入容器中倒入醬油, 鹽, 糖等少許攪拌醃製約30分鐘
2. 板栗洗淨瀝乾後, 將其放置在步驟1醃製好的雞塊上面一同放在烤盤
3. 把步驟2放入烤箱亦或氣炸鍋中, 溫度調至220度, 時間設置為20分鐘.
最後, 再放入已切碎的青蔥與西紅柿即可
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Thoroughly wash and dry the chickens. Season the inside and outside with soy sauce, salt, sugar and marinade for about 30mins
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Wash the chestnut and pat dry with paper towels, place it with chicken into roasting pan
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Place the chicken side down in the oven or air fryer. Cook at 220 degrees for 20mins.
Lastly, garnish the chicken with chopped shallot and tomatoes
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