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Fish sauce fried chicken in an oil-free fryer.

2024/1/29 Edited to

... Read moreถ้าใครกำลังหา “ไก่ทอดน้ำปลา หม้อทอดไร้น้ำมัน” แบบทำง่ายและหอมเหมือนทอดจริง เราชอบทำเมนูนี้มาก เพราะหมักไม่นานก็เข้าเครื่องได้เลย แถมใช้ได้ทั้งอกไก่ (สายคลีน) และปีกไก่ (สายชอบหนังกรอบ) วัตถุดิบพื้นฐาน (ทำได้หลายชิ้น) - ไก่: อกไก่หั่นชิ้น/ปีกไก่/น่องตามชอบ - น้ำปลา 1–2 ช้อนโต๊ะ (เริ่มน้อยก่อนแล้วค่อยเพิ่ม) - น้ำตาล/น้ำผึ้งเล็กน้อย (ช่วยให้สีสวยและหอม) - พริกไทย หรือกระเทียมผง (ใส่ก็หอมขึ้น) - แป้งข้าวโพดหรือแป้งมัน 1–2 ช้อนโต๊ะ (ไม่ใส่ก็ได้ แต่ใส่แล้วผิวกรอบขึ้น) วิธีหมักให้เข้าเนื้อ (โดยเฉพาะอกไก่) - อกไก่: แนะนำใช้ส้อมจิ้มเบา ๆ หรือบั้งตื้น ๆ ก่อนหมัก จะเข้าเนื้อและไม่แห้งง่าย หมักอย่างน้อย 10–20 นาที ถ้ามีเวลาหมัก 1 ชั่วโมงในตู้เย็นจะยิ่งอร่อย - ปีกไก่: ซับให้แห้งก่อนหมัก แล้วคลุกแป้งบาง ๆ หลังหมักเสร็จ จะช่วยให้หนังตึงและกรอบ เวลา-อุณหภูมิ (ปรับได้ตามขนาดไก่และหม้อทอด) - อกไก่หั่นชิ้น: 180°C 12–18 นาที กลับด้านครึ่งทาง - ปีกไก่: 190–200°C 20–30 นาที กลับด้าน 1 ครั้ง (ถ้าชิ้นใหญ่เพิ่มเวลาอีกนิด) ทริก: อุ่นหม้อทอดก่อน 3–5 นาที และอย่าเรียงชิ้นไก่แน่นเกินไป ลมจะได้วนทั่ว ๆ อยาก “กรอบแบบทอด” ทำยังไง? - พ่นสเปรย์น้ำมันบาง ๆ หรือทาน้ำมันนิดเดียวบนผิวไก่ (ไม่ต้องเยอะ) - ช่วงท้ายเร่ง 200°C อีก 3–5 นาที เพื่อเร่งผิวให้ตึงกรอบ (คอยดูสีเพราะน้ำปลาไหม้ไว) เช็กสุกไม่ให้แห้ง - อกไก่สุกแล้วน้ำใส ไม่มีเลือด และเนื้อเด้ง ๆ ถ้ามีเทอร์โมมิเตอร์ให้เล็งอุณหภูมิในชิ้นหนา ๆ ประมาณ 74°C เสิร์ฟให้อร่อยขึ้น - กินกับข้าวสวยร้อน ๆ แตงกวา หรือสลัดก็เข้ากันมาก ถ้าชอบแซ่บเพิ่มพริกป่น/พริกคั่วตอนคลุกได้เลย หมายเหตุเรื่องหม้อทอดไร้น้ำมัน แต่ละรุ่นแรงลม/ความร้อนไม่เท่ากัน (เช่นความจุประมาณ 4.5 ลิตร หน้าจอสัมผัสกดเวลา-อุณหภูมิสะดวก) รอบแรกให้ลองเวลาแบบเผื่อไว้ก่อน แล้วจดค่า “ที่บ้านเรา” ไว้ ครั้งต่อไปจะเป๊ะขึ้นมาก

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