米兰式炸鸡意大利面 Spaghetti Milanese Chicken

- chicken leg i use imported one or you can also use fresh chicken leg ( take out the bone & skin ) ( wait defrost then you marinate with salt & pepper )( this marinate you can use for imported & local chicken leg ) ( imported chicken leg texture softer then the fresh local chicken leg )

- marinate wet flour ( plain flour 1rice bowl , corn flour 1/2rice bowl , custard powder 1/2tsp , salt , ajinamoto , pepper each1tsp ) mixed w/ water ( dont to melt )
- after your marinate wet flour is ready rub in on ur chicken leg

- coating
- your chicken leg that had been marinated with wet flour , coat with baked crumb ( i use mix white & yellow together )
- gently press the baked crumb to stick wit your chicken leg ( dont too hard if not your chicken leg will hard after you fried )
- after finish coating can fried already ( medium heat first then turned low heat after your chicken leg turning golden colour ( start floating in oil )
- i usually like too fried it till 95% cook only so i can taste the chicken still juicy :) ..... happy cooking:)

- dijon mustard sauce
- mayonis ( 500gm ) fresh milk ( 90ml ) mustard sauce ( 250ml ) mustard powder ( 3tsp ) worcester sauce ( 4csp ) tobasco / hot sauce ( 4csp ) rice vinegar ( 5csp ) sugar syrup ( 200ml ) fresh plum juice ( 100ml ) tumeric powder ( 4tsp ) butter ( 100gm melted & let cold ) c/parsley ( chopped for garnishing ) mix all together

- for the sauce below the chicken is combination between my white sauce & concasee ( this two sauce i already post you can check back later for recipe )

- ready the spaghetti first ( around 200gm ) for 1 person
- reheat some white sauce & concasee & pour on the spaghetti
- the chicken that had been fried cut into small pieces before you put on the white sauce & concasee
- if you want to separated the dijon mustard sauce also can or if you want to put on the chicken also can ( its up to you )

- 鸡腿 ，我使用进口或你还可以用新鲜的鸡腿（ 取出骨头和皮 ）（ 等待除霜然后腌盐和胡椒 ）（这腌罚你可以使用在进口及本地鸡腿 ）（ 进口鸡肉腿质地较过新鲜的当地鸡腿 ）

- 腌湿粉（ 面粉1饭碗 ，玉米粉1/2饭碗 ，蛋王粉1/2茶匙 ，盐 ，味精 ，胡椒粉各1茶匙 ）混合水（ 不要太水 ）

- 你的湿粉准备好了就擦在你的鸡腿上

- 贴料 

- 鸡腿已用帖湿粉 ，贴面包屑（ 我使用混合白色和黄色 ）

- 平缓按面包屑贴在你的鸡腿（ 不要安太大力你的鸡腿会硬当你炸好了）

- 整理后中火炸（ 先炸你的鸡腿到金黄色 ，开始漂浮的时候 ( 油低热量 )

- 我通常喜欢炸至95％，只有这样我就可以品尝仍然多汁的鸡:) 

- 第戎芥末酱 
- mayonis（ 500gm ）鲜奶（ 90ml ）芥末酱（ 250ml ）芥末粉（ 3茶匙 ）worcester酱（ 4汤匙 ）tobasco  /  辣酱（ 4汤匙 ）米醋（ 5汤匙 ）糖水（ 200ml ）新鲜吉子汁（ 100ml ）姜黄粉（ 4汤匙 ) 牛油（ 100gm 融化&让冷 ）芸茜（ 切碎调色 ) 所有材料混合一起.......快乐的烹饪:

- 炸鸡下面的酱是我的白酱和孔嘉西酱的组合（ 这两个酱我已发布 ，您可以查看它的食谱 ） 

- 先准备好意大利面条（ 约200gm ）1人 
- 翻热一些白酱和孔嘉西酱倒在意大利面上 
- 鸡炸了切成小块放在面上 
- 如果你想分开第戎芥末酱也可以（ 它取决于你或者你想放在的炸鸡上面都可以 ）