No this is not KFC, this is ABC, Asian Buttermilk Chicken, fried and served two ways. Having lived for a few years in Louisville, Kentucky in the motherland of KFC; where most households have their favourite Southern fried chicken recipe, I learnt a thing or two about how to cook up crunchy, crispy and juicy fried chicken.
Fried chicken is a universal favourite and comfort food served in almost every country around the globe with its own cultural recipe variation. This recipe is the borrowing of the Western buttermilk and its coating techniques while marrying it with the aromatic, Asian flavourful herbs and spices in its marination and dry flour mix. Add to this crunchy crispy fried chicken, a slathering of spicy (increase intensity as you like) Asian sauce, cos us Asians love our dishes saucy to eat with steamed rice. This sauce does not take away from the crunch and crisp of the chicken; in fact it adds so much more depth and flavour to the chicken. So there you have it, double the joy! Crunchy, juicy, saucy, tasty, meal in one.
I love creating versatile dishes because if you are like me, and cook for a family with children, you would understand how everyone has their own preferences on chicken cuts; and there is nothing as satisfying to a mum than a happy well fed family! So in this dish, you can choose if you want to serve your fried chicken as is, or with a sauce. You can fry the chicken boneless in fillets or bone-in with your favourite chicken cuts. The batter and technique creates a great crunch that even if you choose to use skinless chicken, you would not be missing it. So what are you waiting for? Get cooking! Warning : You are not going to have left overs. This is an OMG recipe. You are welcome! Leave me a message to let me know how you enjoyed this dish. Looking forward to hearing from you!
Recipe created by Chef Regina Lee for BC Milk sponsored post
Full recipe can be found on
https://bcdairy.ca/milk/recipes/asian-buttermilk-fried-chicken
Youtube video demonstration (Subscribe to Chefreginalee)
Here is the recipe in Mandarin.
亚洲风味酪乳炸鸡 - 两食
Regina厨师
(4人份）
配料
酪乳代替品（或于商店购买的酪乳）
300ml 全脂牛奶
3大匙 柠檬汁或白醋
500克 无骨鸡腿
（去皮鸡或带皮鸡亦可）
葵花籽油
腌鸡
5片 蒜头压碎
1汤匙 姜蓉
1茶匙 红辣椒粉
½茶匙 白胡椒粉
100毫 升 酪
1汤匙 酱油
1汤匙 中式料理酒（绍兴酒）
酪乳粉浆
200 毫升 商店购买的酪乳或家中自制
1个 鸡蛋
60克 多用途面粉
1茶匙 大蒜粉
½茶匙 辣椒粉
1茶匙 幼海盐
酱
3片 蒜头压碎
1茶匙 姜蓉
1汤匙 酱油
1汤匙 香油
1汤匙 辣椒酱（可添加更多, 视乎个人偏好）
2汤匙 蜂蜜
1汤匙 红糖
2汤匙 水
装饰
烤芝麻
葱（切成薄片的绿色部分）
方法
1.对于酪乳代替品，将柠檬汁搅拌到全脂牛奶中，并在室温下放置30分钟。可以预先准备好，并在冰箱中冷藏不可多于3天。
2.用腌泡汁成分按摩鸡肉，并在冰箱中冷藏至少一小时或最好过夜。
3.将调味料成分放入锅中，加热至糖和蜂蜜溶解，使调味料沸腾。备用。
4.对于酪浆糊，将酪浆和鸡蛋打蛋。将所有干成分混合在一个碗中，从湿到干搅拌直至达到面糊状。如果不立即使用，请冷藏。
5.在一个中等大小的食物储藏袋中加入香料和面粉，并充分摇匀。
6.在蘸酱台上放置腌制的鸡肉，酪浆糊，面粉混合物以及在烤板上的冷却架，以放置已加入粉浆的鸡肉。
7.将鸡肉浸入酪乳糊中，让多余的糊滴下来，然后再将鸡肉涂成香料面粉混合物。摇动面粉混合物以完全包裹鸡肉之前，请紧紧握住袋子的顶部。从袋子中取出鸡肉，甩掉多余的面粉，放在冷却架上。重複以上步驟,直至完成所有雞件。
8. 用烤箱（或厚底锅）中加热油至340F（171C）。准备好油后，请仔细确保鸡肉完全浸入油中。请勿过分拥挤并分批烹饪，以确保维持油温。如果油温过高，请减少热量。煮至鸡肉呈金黄色，内部温度（使用探针温度计）读数为165F（74C）。
9.取出鸡肉，放在干净的冷却架上的烤盘上，沥干多余的油。
10.您可以将煮熟的炸鸡放入盘子中，或者继续执行步骤11，以第二种方式将这种亚洲酪乳鸡和亚洲甜酱一起食用。
11.重新加热酱汁，然后将炸鸡块轻轻地拌匀，直到均匀涂上。
12.配上烤芝麻和切成薄片的葱。配上一碗米饭，作为开胃菜或主菜。
提示：
商店购买的酪乳是由经过牛油和牛奶搅拌, 乳酸菌发酵制成。 您可以在商店购买或考虑家中自制。
您可以用其他鸡零件，例如鸡翅或鸡腿代替无骨鸡腿。请注意，如果用骨头烹饪，则需要增加烹饪时间。切成不同大小的鸡肉也会影响烹饪时间。使用探针温度计通过确保内部肉类温度读数为165F（74C）来确保鸡肉已煮熟。
在此食谱中，您可以选择使用有或没有皮肤的鸡肉。面糊仍然会给去皮的鸡大腿带来可爱的酥脆感，您几乎不会注意到它是没有皮的。