食材
雞翼尖 Chicken wing tips 500克/g
香茅粉 Lemongrass powder 1湯匙/tbsp
蠔油 Oyster sauce 1湯匙/tbsp
魚露 Fish sauce 1湯匙/tbsp
椰糖 Coconut Sugar 1茶匙/tsp
檸檬葉Kaffir lime leave 4片/pcs
麵粉 Flour 4湯匙/tbsp
羅勒葉 Basil leave 適量/Some
作法:
1 ：
雞翼尖洗淨抺乾 Rinse and pat dry chicken wing tips.
2 ：
檸檬葉切碎 Cut kaffir lime leaves into thin strips.
3 ：
將香茅粉、蠔油、魚露、椰糖、檸檬葉碎與雞翼尖拌勻醃1小時 Marinate chicken tips with lemongrass powder, oyster sauce, fish sauce, coconut sugar and kaffir lime leaves for 1 hour.
4 ：
取出檸檬葉碎，瀝乾雞翼尖，加麵粉拌勻 Remove kaffir lime leaves. Drain dry chicken wing tips then mix with flour.
5 ：
燒熱油，中火將雞翼尖炸約3分鐘至金黃熟透 Heat oil. Deep fry chicken wing tips for 3 minutes over medium heat until golden brown and done.
6 ：
將羅勒葉與雞翼尖回鍋，大火炸30秒即成 Heat oil again. Deep dry chicken wing tips with basil leaves for 30 seconds over high heat. Done.
