Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "061f19b3d80742cca3d186e9dffaa713",
    "updated": "2025-05-20T06:28:07.262Z",
    "title": "Fried Chicken Nuggets | Tatsuta Age",
    "subtitle": null,
    "description": "This Japanese-style chicken nugget recipe, known as chicken tatsuta age, offers a lighter alternative by dusting the chicken with potato starch instead of using batter or breading. The chicken is marinated in a savory sauce, which enhances its umami flavor.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable oil",
          "soy sauce",
          "sake",
          "mirin",
          "garlic cloves, grated",
          "grated fresh ginger",
          "boneless, skinless chicken thighs, cut crosswise into 2.5 cm slices",
          "potato starch",
          "scallions, chopped",
          "lemon, cut into 8 wedges"
        ]
      }
    ],
    "instructions": [
      "Heat the oil to 330°F in a deep fryer, large heavy saucepan, or Dutch oven.",
      "Combine soy sauce, sake, mirin, grated garlic, and grated ginger in a large bowl.",
      "Add the chicken slices and toss them to coat evenly with the marinade.",
      "Refrigerate and marinate the chicken for 20 minutes.",
      "Drain the chicken in a colander, allowing excess marinade to drip off.",
      "Discard the remaining marinade.",
      "Spread the potato starch on a medium plate and lightly coat each piece of chicken on all sides.",
      "Shake off any excess starch.",
      "Carefully lower the chicken pieces into the hot oil using tongs or chopsticks.",
      "Fry in batches if needed, making sure not to overcrowd the oil, so chicken pieces cover only half the surface at a time.",
      "Cook until the coating turns golden brown and the chicken is fully cooked, about 4 to 5 minutes.",
      "Remove the chicken from the oil and place it on paper towels to drain.",
      "Sprinkle the fried chicken with chopped scallions and serve immediately with lemon wedges on the side.",
      "To store leftovers, let the tatsuta age cool completely before refrigerating in a tightly sealed container. Keep the garnishes separate. It will stay fresh for up to 2 days.",
      "To reheat, crisp the chicken briefly in the oven before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]