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肉骨茶鸡柳
Klang Chicken Tenders
在家轻松还原正宗巴生风味，一包酱就搞定！
作为马来西亚代表性美食之一，巴生肉骨茶以其深色汤底和药材香气闻名。如今，有了这款肉骨茶酱，无需久熬药材包，只需加热水或腌制，就能轻松做出各种风味料理。这道气炸鸡柳，简单又营养，完美诠释健康与美味的结合。

Bak Kut Teh is one of Malaysia’s most iconic dishes, known for its rich herbal broth and dark soy flavor. Now, with Klang Herbal Sauce, you can recreate that essence without boiling herbs for hours. This air-fried chicken tender recipe is quick, healthy, and packed with herbal goodness – perfect for busy days or introducing Malaysian flavor abroad!

材料 Ingredients：
鸡胸肉 200–300g（切成鸡柳状）
200–300g chicken breast, cut into strips
肉骨茶酱 2–3勺（用于腌制）
2–3 tablespoons Klang Herbal Sauce (for marinating)
可选配料：白芝麻、葱花（装饰用）
Optional: sesame seeds, chopped scallions for garnish

做法 Instructions：
1. 腌制鸡柳 Marinate the Chicken
将鸡柳加入肉骨茶酱中拌匀，腌制约10分钟。
Mix chicken strips with Klang Herbal Sauce and let marinate for 10 minutes.

2. 气炸鸡肉 Air-Fry the Chicken
将腌好的鸡柳放入气炸锅，以180°C气炸约12–15分钟，中途可翻面一次。
Place marinated chicken in air fryer at 180°C (356°F) for 12–15 minutes. Flip halfway through if desired.

3. 盛盘享用 Serve
可撒上白芝麻或葱花增添香气，搭配白饭、沙拉或单吃皆可。
Garnish with sesame seeds or scallions. Serve with rice, salad, or enjoy on its own.

🍴 风味小结 Tasting Notes：
肉骨茶酱为鸡柳增添深度风味，吃起来更香、更满足
The herbal marinade gives the chicken rich, aromatic flavor that’s deeper than plain grilled or boiled.
无需用油，气炸也能保有肉质多汁
Air frying keeps it juicy without extra oil – clean and crisp.

💡 小贴士 Tips:
鸡肉腌久一点会更入味，但不建议超过30分钟，以免过咸
Longer marination = more flavor, but avoid over 30 minutes to keep balance.
也可以改用烤箱或平底锅制作
Can also be cooked in an oven or pan-fried.

📍Klang Herbal Sauce
正宗巴生肉骨茶风味｜无需冷藏｜一酱多用｜轻松带出国
Authentic Klang flavor｜No refrigeration｜Multipurpose sauce｜Travel-friendly