Name: 紐約最好吃的炸雞漢堡是怎麼做的？| 訂製美味 | Bon Appétit (How NYC’s Best Fried Chicken Sandwich is Made | Made to Order | Bon Appétit)
Uploaded: 2026-02-18T21:37:19.000Z
Duration: 9 min 30 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

I'm the chef of Pecking House here in Chinatown.

我是華埠這家 Pecking House 的主廚。

And today we're going to make my perfect fried chicken sandwich.

今天我們要來做我最完美的炸雞三明治。

I started working at Michelin starred restaurants in 2010 after a long, somewhat illustrious career in fine dining.

在精緻餐飲界有著一段相當輝煌的經歷後，我從 2010 年開始在米其林星級餐廳工作。

A perfect fried chicken sandwich has hot, crispy, juicy chicken, nice soft bread, kewpie mayonnaise, chili oil and bread and butter pickles.

一個完美的炸雞三明治要有熱騰騰、酥脆又多汁的雞肉，鬆軟的麵包，Kewpie 美乃滋，辣椒油和酸黃瓜。

When making a fried chicken sandwich, I think thighs or breast meat are the way to go.

做炸雞三明治，我覺得雞腿肉或雞胸肉都很適合。

We use thighs because I think it has a lot better of a texture.

我們用雞腿肉，因為我覺得它的口感好很多。

I'm going to look through these chicken thighs.

I'm cool with all these little extra bits here.

這些小小的額外部分我都很喜歡。

They're just going to be more interesting fried textures later.

它們之後炸起來會有更多有趣的口感。

Obviously, Western culture kind of puts a preference on white meat.

很明顯，西方文化比較偏好白肉。

If you cook dark meat past 185, that is the temperature after which collagen, gelatin, all those things break down, it's going to be really tender.

如果你把腿部肉煮到超過 185 度，也就是膠原蛋白、明膠等等分解的溫度，它就會非常軟嫩。

The buttermilk marinade is going to increase that perception.

白脫牛奶醃料會增加這種感覺。

We want to remove it for like a boneless eating experience and a sandwich.

我們想要把它拿掉，這樣吃起來無骨，做成三明治也很方便。

So when you're poking through the grocery store aisle for chicken thighs, look for ones that are big and uniform and you'll be able to make really nice chicken sandwich.

所以當你在超市雞腿肉區挑選時，找那種大塊又均勻的，你就可以做出很棒的炸雞三明治。

All right, let's buttermilk marinate, brine, season our chicken here.

好了，我們要來用白脫牛奶醃漬、調味我們的雞肉了。

So we're going to obviously start off with some buttermilk.

所以我們當然要從一些白脫牛奶開始。

This is kind of a weak acid that helps with improving the texture of what we're marinating.

這是一種弱酸，有助於改善我們醃漬的食材的口感。

And it's going to add a little bit of fat and serve as sort of a binder.

它會增加一點脂肪，並作為一種黏合劑。

For the other things we're adding, we call it the marinade step, but

至於我們還要加進去的其他東西，我們稱之為醃漬步驟，但

We're marinating, we're seasoning, and we're brining all at the same time.

我們同時在醃漬、調味，還有鹽漬。

Brining basically means that you're adding salt to your product and that will help it retain moisture and water.

鹽漬基本上就是你把鹽加到食材裡，這能幫助它保留水分。

Three parts salt, one part msg, one part sugar.

That for us is the perfect balance to bring moisture retention, savoriness, and

對我們來說，這是達到保水、鮮味，以及

just like a hint of sweetness to balance the salt out and Whenever you're seasoning meat, you're using more than you think because meat just really takes a lot of salt to get seasoned all the way through.

一點點甜味來平衡鹹味，而且當你調味肉品時，你會用比你想像中還要多的鹽，因為肉品真的需要很多鹽才能均勻入味。

I've been on my soapbox here many times talking about MSG and why it has been wrongly maligned throughout history.

我之前在這裡講過很多次味精，還有它在歷史上是如何被錯誤地汙名化的。

Anyone trying to tell you that MSG in crystalline form is different from from MSG and tomatoes is fear mongering and giving you bad science.

任何告訴你結晶狀態的味精和番茄裡的味精是不同的，都是在散播恐懼和給你錯誤的科學知識。

And now I'm going to add some Dijon mustard here.

現在我要在這裡加一些第戎芥末醬。

When you cook mustard, the pungency dies down a lot.

當你烹調芥末醬時，它的辛辣味會減輕很多。

So really what it adds is all the savory, mellow notes that are behind the spiciness.

所以它真正加入的是辛辣背後所有濃鬱、柔和的味道。

I'm going to add garlic powder, huge prevalent ingredient in Southern fried chicken.

我要加蒜粉，這是南方炸雞裡一個非常普遍的食材。

Five spice is primarily the anise flavor from the star anise pods.

五香粉主要是八角裡的八角風味。

Such a prevalent flavor in all Chinese cooking.

這是在所有中式料理裡非常普遍的味道。

And then this is kind of our secret little trick.

So the flour is going to absorb the moisture from the buttermilk and the chicken overnight.

麵粉會吸收白脫牛奶和雞肉隔夜的水分。

That's going to cause the starch granules to swell with water.

And that's what gives gluten its strength.

And giving the hydration, giving the gluten some strength is going to improve the crust later.

讓麵筋有水份、有強度，之後會讓外皮更酥脆。

We're going to marinate this at least for 12 hours.

Our dredge is a mix of flour, potato starch.

我們用的裹粉是麵粉和馬鈴薯澱粉的混合。

Cornstarch marries a lot of crunchy and crispy textures.

玉米澱粉能帶來很多酥脆的口感。

Cornstarch, potato starch, definitely on the crispy side.

玉米澱粉、馬鈴薯澱粉，口感比較偏酥脆。

We're going to let it sit in the dredge for a little bit because it's a thigh and there's a lot of uneven surfaces.

我們要讓雞腿肉在裹粉裡放一下，因為雞腿肉有很多不規則的表面。

As you see, there's a lot of craggly textures to be over here.

你可以看到，這裡有很多凹凸不平的紋理。

If you don't literally press the flour into it, it won't stick too shake it off a little bit.

如果你沒有把它們確實地壓進去，粉就不會黏住，稍微把它甩掉一點。

Then we use Evercrisp, a modified starch.

然後我們用 Evercrisp，一種改性澱粉。

It's basically Benefiber modified weed dextrin.

它基本上是 Benefiber 改性纖維糊精。

We use about 10% by weight of the dredge.

我們用大約 10% 的重量來裹粉。

And what that does is slows the movement of water so it traps water and that makes for some super crispy chicken.

這樣做可以減緩水分的移動，讓水分被鎖住，做出超級酥脆的炸雞。

I think the biggest mistakes that home cooks make is they don't get the dredge timing quite right.

我覺得家庭廚師犯的最大錯誤是裹粉的時間掌握得不太對。

And then they get this, like, patchy fried chicken where the crust kind of falls apart, or they let it sit too long and it over hydrates and it becomes like a really thick shell that doesn't have, like, a lot of nice crispy textures to it.

然後就會做出這種，像是斑駁的炸雞，外皮有點散開，不然就是放太久，水分過多，變成一個很厚的殼，沒有那種很棒的酥脆口感。

It's kind of right in the middle, and it's kind of a visual cue.

這大概是中間的狀態，也是一個視覺上的提示。

You can kind of see it where there's all these little small bits.

你可以看到這裡有很多細小的碎屑。

So I, as a time reference, use for about a minute or two to sit in the dredge, making sure it's really evenly coated, and

所以我會以時間為參考，讓它在裹粉裡待個一到兩分鐘，確保真的均勻裹好，然後

Probably don't have one of these in your home.

That's kind of the goldilocks zone, where the starches and the protein are going to brown and the water is still going to evaporate.

這個溫度剛剛好，澱粉和蛋白質會上色，水分也會蒸發。

If you go too cool with your oil, you're not creating enough steam.

如果油溫太低，產生的蒸氣就不夠。

The steam that's escaping the chicken is repelling the oil, which is going to going to prevent your crust from being too greasy.

雞肉裡跑出來的蒸氣會把油推開，這樣就不會讓外皮太油膩。

If it's too hot, obviously it's going to burn and it's too dark.

如果太熱，當然就會燒焦，顏色太深。

所以攝氏 160 度是個黃金溫度。

This is going to be frying for about eight minutes.

But that's just a guideline for true precision.

但這只是個參考，要精準的話。