Crunchy chicken pieces with a herby yoghurt 香脆雞塊伴香草乳酪醬

crunchy chicken pieces with  berby yoghurt dipIngredients:

  • 2 x 200 g free-range skinless chicken breasts
  • 1 x Minty yoghurt dip recipe
  • olive oil
  • 1 lemon
  • 2-3 thick slices of bread (roughly 120g)
  • 1 teaspoon sweet smoked paprika
  • sea salt
  • freshly ground black pepper


  • 2× 200克散養去皮的雞胸肉
  • 薄荷乳酪醬
  • 橄欖油
  • 1個檸檬
  • 2-3塊厚麵包(約120克)
  • 1茶匙煙熏甜辣椒
  • 海鹽
  • 即磨黑胡椒


  1. Add 1/2 Minty yogurt dip recipe to a mixing bowl, and place the remaining half in a small bowl in the fridge covered with clingfilm. 把半份薄荷乳酪醬加入碗內,然後把其餘的薄荷乳酪醬放在小碗內以保鮮紙包着,再放進雪櫃內。
  2. On a chopping board, carefully cut the chicken lengthways into 2cm strips, then add to the bowl of dip.在砧板上將雞蹤切成2厘米長的雞塊,加入碗內備用。
  3.  Wash your hands, the board and the knife, then mix everything together with a spoon, making sure the chicken is well coated in the dip.把手、砧板以及刀洗淨,再用匙羹將食料攪勻,確保雞件沾滿醬汁。
  4. Cover with clingfilm and place in the fridge for around 30 minutes to marinate. Meanwhile…以保鮮紙包好,再放入雪櫃醃三十分鐘
  5. Preheat the oven to 190ºC/375ºF/gas 將焗爐預熱至190ºC或375ºF。
  6. Lightly grease a baking tray with olive oil, then put aside. 在烤盤上加入適量的橄欖油備用。
  7. Using a microplane, finely zest the lemon onto a clean chopping board. 用刨刀將檸檬皮刨至乾淨的砧板上。
  8. Tear the bread into rough chunks, add to a food processor and whiz until fine.將麵包撕成塊狀,放進攪伴機內攪至幼滑。
  9. Put the breadcrumbs into a mixing bowl, then add the lemon zest, paprika and a tiny pinch of salt and pepper and mix well. 將麵包碎加入碗內,再加入檸檬皮、煙熏甜辣椒,鹽以及胡椒並攪勻。
  10. Tip the breadcrumbs out onto a large plate.將麵包碎倒在大碟上。
  11. Remove the chicken from the fridge then, one by- one, dip and turn each piece of chicken in the breadcrumbs to coat.從雪櫃中取出雞塊,再逐一為雞塊沾上麵包碎。
  12. Place onto the greased baking tray, leaving a small gap between each piece, then wash your hands.把雞塊放在烤盤上,在雞塊之間預留空間,及後清新雙手。
  13. Drizzle with 1 tablespoon of olive oil. 在雞塊上淋入1湯匙橄欖油。
  14. Use oven gloves to place in the hot oven and bake for 20 to 25 minutes, or until golden and cooked through. 用防熱手套把烤盤放入焗爐焗20至25分鐘,直至雞塊烤至全熟及泛起金黃色。
  15. Serve the chicken strips on a serving plate with the small bowl of Minty yoghurt dip from the fridge (do not use any of the excess dip from the bowl of raw chicken) and a fresh tomato salad. 上碟時,用薄荷乳酪醬伴以香脆雞塊 (不可伴以醃雞剩餘的醬汁)以及蕃茄沙律。


Special Thanks to Laura Chung for the Chinese Translation

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