Easy Pan Fried Chicken Wings in Japanese Sweet Soy Sauce 簡易日式醬燒雞翼 附中英文食譜

Описание: Pan Fried Chicken Wings in Japanese Sweet Soy Sauce
日式醬燒雞翼

Chicken flat wingette 700g
Mirin 120g
Soy sauce 100g
Rock sugar 50g

Boil mirin, soy sauce & rock sugar in a small pot at low heat until sugar melts. Let sauce cool down.
Wash wingettes. Drain well and wipe dry. Soak wingettes with sauce. Cover and refrigerate for 6 hours or overnight.
Drain wingettes dry from sauce. Save sauce.
Coat each wingette lightly with cornstarch.
Heat up 3 tbsp oil in pan. Pan fry each side of wingettes at medium low heat for about 2 minutes until golden brown.
Scoop out wingettes.
Mix 60g Mirin marinades with 30g water. Cook sauce at medium low heat until boiling. Add wingettes. Cover and cook at medium low heat for about two minutes until sauce dries up a bit. Stir to coat wingettes with sauce. Scoop out. Pour sauce on wings.
Marinades left over can be refrigerated for up to 1 week or freezed for up to 3 months.

雞中翼 700g
味醂 120g
生抽100g
冰糖 50g

將味醂、生抽和冰糖放入小鍋中小火煮至糖融化，冷卻。
清洗雞中翼，瀝乾水，抹乾。放醬汁及雞中翼入盒子內，蓋上蓋子冷藏6小時或過夜。
瀝乾雞翼，保存醬汁。
每個雞中翼均勻輕沾上粟粉，
加熱平底鍋，放3 湯匙油，用中低火煎雞翼每面約2分鐘至金黃色，舀起雞翼。
混合60 克味醂醬汁與 30 克水，中小火煮醬汁至滾，放入雞翼，蓋上蓋子，用中低火煮約兩分鐘，直到醬汁變乾，攪拌讓雞翼均勻沾上醬汁，舀起雞翼，淋上醬汁，完成。
醃製雞翼剩下的醬汁可以冷藏1 週或冷凍3 個月。

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