Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "9204523a85ba466d98dc58a4fd2bd50e",
    "updated": "2025-05-18T16:40:38.538Z",
    "title": "Korean Fried Chicken",
    "subtitle": "Double-fried for an extra crispy coating while keeping the meat juicy and tender",
    "description": "Korean fried chicken is truly one of the best varieties of fried chicken available. During a recent trip to Korea with friends, despite spending our days enjoying the diverse street food and our evenings at Korean BBQ restaurants, we consistently finished our nights at pubs with a large plate of this delicious chicken. It pairs perfectly with a cold beer.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chicken wings",
          "kimchi brine",
          "vegetable oil, for deep-frying",
          "eggs",
          "quantity korean sweet chilli sauce, for brushing"
        ]
      },
      {
        "section": "COATING",
        "ingredients": [
          "potato starch",
          "sweet rice flour",
          "self-raising flour",
          "baking powder",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Place the chicken wings in a large bowl and pour the brine over them.",
      "Cover and refrigerate, allowing the wings to brine for 1 hour.",
      "After brining, drain the chicken wings and rinse them under cold running water to wash away excess salt from the brine. Pat dry with paper towels.",
      "Fill a large pot or deep fryer halfway with vegetable oil and heat to 180°C (350°F), or until a cube of bread turns golden brown within 30 seconds.",
      "Transfer the chicken to a large bowl.",
      "Crack the eggs over the chicken and mix well by hand until the wings are coated.",
      "In a separate bowl, combine all the coating ingredients thoroughly.",
      "Pour the coating mixture over the chicken and massage with your hands to ensure even coverage.",
      "Gently shake the wings to remove any excess coating, then carefully lower them into the hot oil.",
      "Fry for 4-5 minutes until the chicken starts to turn golden.",
      "Remove the chicken from the oil and let it rest for 4-5 minutes. This pause allows the oil to return to the proper temperature and lets the chicken rest briefly.",
      "Return the chicken to the oil and fry for a further 3 minutes until deeply golden and crispy.",
      "Drain the chicken on paper towels, brush with some Korean Sweet Chilli Sauce, and serve immediately with plenty of napkins."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]