【生酮麥樂雞/麥雞塊】0碳水|零添加|好味易做|邪惡料理| Zero Carbs Keto McNuggets

雖然麥當努的麥樂雞碳水化合物數值似乎不算高,但使用的一堆化學元素你見到都不敢吃。

自己做,新鮮熱辣,咬開脆皮後爆出彈牙雞肉

好味之餘又健康,而且碳水化合物近乎0,且不用擔心吃到千年油~

秘訣就是用洋車前子粉取代麵粉、炸猪皮代替麵包糖、用靚油黎炸

 材料 (約可做7) Ingredient (around 7 servings)

  • 無骨雞胸 250克(去皮) | Boneless chicken breast 250g (Skinless)
  • 粉漿 Batter
    • 炸猪皮20克(打碎) | Pork Rinds 20g (powdered)
    • 洋車前子粉 15克 | Psyllium Husk powder 15g
    • 雞蛋 1隻 | 1 Egg
  • 調味料 Seasonings
    • 鹽1茶匙 | 1 Tsp
    • 赤藻糖醇2湯匙 | Erythritol 2 Tbsp
    • 胡椒粉1湯匙 | Pepper 1 Tbsp
    • 洋葱粉1湯匙 | Onion powder 1 Tbsp
    • 香草 | Herbs
  • 炸油 Oil used for deep frying
    • 猪油 Lard
  • 低醣甜酸醬 Low carb Sweet and Sour Sauce
    • 無糖/鮮茄醬2湯匙 | Sugar free/ Fresh Ketchup 2 Tbsp
    • 生酮糖漿1湯匙(或者煮溶赤藻糖醇) | Keto Syrup 1 Tbsp (or melt Erythritol)
    • 豉油1湯匙 | Soy sauce 1 Tbsp
    • 蘋果醋半湯匙 | Apple cider vinegar 1/2 Tbsp

做法 Instructions

  1. 甜酸醬材料全部撈勻備用。
  2. 雞肉加入調味料,然後用調理機打至秥稠。
  3. 打好的雞肉捏成麥樂雞的形狀,一件約35克(可沾少許冷水搓比較不沾手)。
  4. 每件雞塊薄薄地沾上一層洋車前子粉,然後浸入蛋液,取出後沾滿炸猪皮。
  5. 160度油溫炸約2-3分鐘至熟,取出,待油溫升至180度後翻炸至金黃色。
  6. 配上甜酸醬或其他沾醬,珍熱享用。
  • Wisk the ingredients for the sweet and sour sauce to combine, use later
  • In a food processor, add chicken breasts and seasonings, process until paste-like
  • Using wet hands, shape the chicken into nuggets, one nugget is around 35 grams
  • Coat the nuggets with the Psyllium Husk powder (very thin layer), dip them into the egg batter, then coat with pork rinds
  • Heat the oil to 160 degrees Celsius/ 320 degrees Fahrenheit for around 2-3 minutes, take out, rise the oil temperature to 180 degrees C or 350 degrees F, deep fry the chicken till golden brown
  • Serve warm with sweet and sour sauce or dipping sauces of choice

肉質口感超棒,咬下一口簡直天堂!快些來做看看~~

詳細做法,可以參考Youtube影片:

美國NTA認證Functional Nutritional Therapy Practitioner,分享功能營養學飲食知識,令忙碌嘅你更靚更健康~ξ( ✿>◡❛)

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