这是我们家的常备食谱——深受孩子们的喜爱！您只需将鸡胸肉大致切碎，与简单的调味料混合，然后用勺子直接舀入平底锅中煎制。再简单不过了。
如果觉得切鸡胸肉太麻烦，可以用鸡肉末代替，这样做鸡块会更省时。由于加入了鸡蛋和蛋黄酱，鸡块口感鲜嫩多汁——不像鸡胸肉那样容易变干。即使不搭配蘸酱也非常美味，因此也非常适合放入便当盒。
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烹饪时间
15 分钟
评分
分享
Artist
Chie Nagata (Tsuki)
个人资料
食材
份量 3
原始食谱（1倍）可制作 3 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 10oz 去骨去皮鸡胸肉 (300克)
- 植物油 (用于油炸)
- A1 鸡蛋
- A2tbsp. 土豆淀粉 (或玉米淀粉)
- A1tbsp. 日式蛋黄酱
- A1tsp. 鸡精粉 (或颗粒状)
- A1/2tsp. 蒜泥
- A盐和胡椒 (适量，多加调味)
步骤
- 1
用刀将鸡胸肉粗切，然后剁碎并捣烂，直到类似肉末。
- 2
在碗中，将鸡肉与(A)配料（鸡蛋、土豆淀粉、蛋黄酱、鸡精、大蒜、盐和胡椒）混合，用勺子充分搅拌。
- 3
在平底锅中用中火加热约1/4英寸的油。用两把勺子舀出一口大小的混合物，放入锅中。（不用担心形状不规则——炸出来会又脆又好吃！）
- 4
煎4-5分钟，翻面一次，直到两面金黄且熟透。
- 5
直接享用，或根据喜好搭配番茄酱食用。
食谱ID
788
小贴士与备注
・舀取前在勺子上轻轻涂油，防止粘连。
・这些鸡块本身味道十足，但也可以搭配番茄酱或其他蘸酱享用。
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She launched her blog, "Tsuki no Kazoku Shokudo" (Tsuki's Family Dining), in 2016. It quickly gained massive popularity, paving her way to becoming a professional culinary expert. Under the concept of "lifelong recipes you'll want to make on repeat," she shares quick, easy, and highly nutritious recipes. Her Instagram account boasts over 340,000 followers (as of June 2026). After becoming a Nadia Artist in 2023, she instantly stole the spotlight and won the "Best of Nadia 2023 Rookie Award," followed by the prestigious "Foodist Award 2023 Grand Prix." Recently, she has been making waves as the "Time-Saving Queen" through her appearances on popular TV shows like Fuji TV's Uwasa no Okyakusama and Nippon TV's Hirunandesu!. She is also the author of five cookbooks published by Fushosha and Takarajimasha.