How to fry chicken, how to make fried chicken

Crispy fried chicken thigh is a delicacy, with chicken thigh as the main ingredient, with salt, cooking wine and other seasonings to make it, crispy and delicious, the meat is tender, today I will share with you the home-cooked practice of this dish.

Prepare about 10 chicken thighs and put them in a basin, pour in water, add a spoonful of salt, rub twice and wash them, squeeze out the water and set aside.

Add 1 gram of salt to the basin to the bottom taste, 1 gram of pepper, an appropriate amount of cooking wine to remove the smell, then put in a few slices of ginger and green onions, mix evenly with your hands, marinate for 12 minutes, and make the chicken thighs slowly flavor.

Take a small basin, add 20 grams of flour, 10 grams of cornstarch, 10 grams of cornstarch, stir well with chopsticks, add an appropriate amount of water, and stir into a batter with chopsticks.

After the chicken thighs are marinated, pour them into the batter and stir them a few times with chopsticks to coat the chicken thighs in the batter.

Take a small basin, add 20 grams of flour, 10 grams of corn starch, 10 grams of corn starch, stir well with chopsticks, put the battered chicken thighs into a small basin, and coat with a layer of flour.

Wrap and place on a plate for later use.

Add cooking oil to the pot, when the oil temperature is heated to 50% hot, put in the mixed chicken thighs, gently push with a spoon to make the chicken thighs heated evenly, avoid sticking, change to low heat and fry for about 5 minutes, fry the chicken thighs thoroughly, and fry until the chicken thighs are golden and crispy, you can remove the oil.

Put a few lettuce leaves on the plate to cushion the base, then add the fried chicken thighs, and finally sprinkle the appropriate amount of pepper and salt to taste, this crispy and crispy chicken thigh with pepper flavor is ready.

The skin is golden and crispy, and the inside is tender and juicy, and the taste is superb! The fragrant oil, fresh and tender chicken, the smell is mouth-watering, especially for children, who love it.

Here are the ingredients and seasonings used:

Ingredients: chicken thighs, flour, starch, corn starch, green onions, ginger, lettuce.

Seasoning: salt, pepper, cooking wine, salt and pepper.

1.The three yellow chickens I bought, asked the store to chop them into strips, and washed and drained them at home.

2.Ginger finely chopped.

3.Chop the chicken pieces and put them in cooking wine.

4.Add minced ginger, salt, sugar, and five-spice powder and marinate for 30 minutes.

After a few minutes, add starch and 2 egg mixtures and mix well, no need to add water.

6.Put a little more oil in the pan.

7.When the oil temperature is 60% hot, add the chicken pieces, and fry them until the chicken pieces are golden brown.

10 chicken thighs, 200g of frying powder, 1 tablespoon of minced garlic, 2 tablespoons of onion puree, 1 tablespoon of chili powder, a spoon of salt, a spoon of pepper, 300ml of milk, 120ml of water [1].

How to make it: 1. Place the chicken thighs in a large bowl.

2. Wash and drain the chicken thighs with clean water.

3. Add 300ml of milk to a bowl and soak for 30 minutes.

Korean fried chicken. Korean fried chicken.

After minutes, pour the milk from the soaked chicken thighs.

5. Take a small bowl, add 1 tablespoon of garlic paste, 2 tablespoons of onion puree, 1 tablespoon of chili powder, salt spoon, pepper spoon, stir well to form a marinade.

6. Pour the marinade into the bowl of chicken thighs that have been soaked in milk.

7. Wear disposable gloves, stir the chicken thighs and marinade evenly, so that the chicken thighs are stained with marinade, and marinate for 1 hour.

8. Take a medium-sized bowl and pour in 100g of frying powder.

9. Take another medium-sized bowl, pour in 100g of frying powder and 120ml of water, and stir evenly until there is no granular paste.

10. Pour half a pot of cooking oil into a small milk pot.

11. When the oil temperature reaches 7 percent, the batter on the chopsticks is put into the oil pot, and small oil bubbles will continue to gush out, which means that the oil temperature is OK.

12. Put the marinated chicken thighs into the thin paste and roll them around, so that the chicken thighs are coated with batter in all directions.

13. Put the chicken thighs wrapped in batter into a bowl filled with dry frying powder and roll them around again to make the surface of the chicken thighs evenly stained with dry frying powder.

14. Put the chicken thighs into the oil pan and fry, during the frying process, cut 1-2 openings with edible scissors in the thick of the chicken thighs, so that the chicken thighs can be fried thoroughly and cooked.

15. Wait for the chicken thighs to be fried until golden brown and crispy, remove and drain the oil to serve on the plate, and sprinkle a little green onion white on the surface of the chicken thighs for decoration.

Ingredients for Crispy Fried Chicken:

6 chicken wing roots, 5 slices of ginger, a little white pepper, 1 spoon of oyster sauce, 100g of starch, appropriate amount of flour, appropriate amount of salt, 2 spoons of light soy sauce, 2 spoons of thirteen spices, appropriate amount of starch, a bowl of water, an appropriate amount of green onions, less than cooking wine, crispy fried chicken Steps:

Step 1: Thaw the chicken wings and make a few cuts.

Step 2: Soak in clean water for half an hour to soak in blood water.

Step 3: Add green onion and ginger, white pepper, thirteen spices, cooking wine, light soy sauce and salt and marinate for more than 1 hour.

Step 4: Prepare a bowl of water and a portion of fried chicken powder, mix half flour and half starch well.

Step 6: Throw it in clean water and quickly remove it.

Step 7: Add the fried chicken powder and rub it with your hands until fish scales appear on the surface of the chicken wings.

Step 8: Fry the oil at 50% temperature, fry for 5-6 minutes, insert it with chopsticks, and remove it without blood.

Step 9: The fried chicken is ready, and the beer is simply stunning

1. Large chicken thighs are not easy to be fried, and chicken wings or chicken wings are easier to cook. 2. The fried chicken should be on medium heat throughout the whole process to ensure that it is fried thoroughly. 3. Soak the chicken in blood water before frying it.

First, marinate the chicken to taste, and then according to your own needs, it is fried in paste, fried in breadcrumbs, and marinated in paste, and then dipped in ice water and fried after three times in sticky powder. Dipping breadcrumbs is fried with breadcrumbs in flour and eggs, and the taste of the two is different.

Today, I started making fried chicken again, and the super simple crispy fried chicken recipe is served with 2 Korean fried chicken sauces, which is really very simple

【Crispy fried chicken】--

Ingredients: 1000 grams of chicken wings, 50 grams of Orleans marinade, 50 grams of purified water, a little ginger, an egg, 20 grams of corn starch, 20 grams of flour, 30 grams of potato starch, a pinch of salt.

Steps: 1. First of all, draw two knives on the surface of the chicken wing root, put it in a basin, add water that has not been over the chicken wing root and soak it for more than 2 hours, and then rub it with your hands to drain the blood in the chicken wing root.

2. After soaking the blood water in the chicken wing roots, control the moisture to dry, add 50 grams of Orleans marinade, a little ginger slices and 50 grams of pure water and mix evenly, so that each piece of wing roots is evenly stained with the marinade, wrapped in plastic wrap, and put in the refrigerator to refrigerate and marinate for about 3 hours. When marinating the wing roots, in addition to the marinade, you should also add the same amount of water, which is the key to tenderness and juiciness; If you don't have Orleans marinade, you can marinate it according to your taste by adding seasonings such as light soy sauce, salt, and oyster sauce.

3. Prepare a plate, add 20 grams of flour, 20 grams of corn starch, 30 grams of potato starch and a pinch of salt and stir well to make a fried chicken flour for later use; Prepare another bowl, beat an egg into the bowl, add the same amount of water as the egg, stir well with chopsticks and set aside.

4. Take out the marinated chicken wings and roll them in the fried chicken flour a few times to evenly coat the surface of the wings.

5. Then soak it in the egg liquid water, and let the egg liquid water wet the surface of the wing roots again.

6. Finally, put it into the breading, roll and rub a few times, at this time, the surface of the wing root will appear rough fish scales, and the steps of frying the chicken will be done.

7. Sit wide oil in the pot, burn the oil temperature to about 50% hot, put the chicken wings wrapped in powder into the oil pot, adjust the heat slightly after frying and shaping over medium heat, fry the wings until the skin is golden and crispy, and the inside is ripe, and then take it out, the time for frying the wings is about 3-4 minutes, and you must make sure that the inside is cooked thoroughly.

8. The fried chicken can be eaten with cumin or tomato sauce according to your own taste, the skin is crispy, the meat is juicy, and it is particularly delicious.

When making fried chicken, you need to pay attention to the method, first wash the chicken, then cut off the fascia, and then we will directly open the middle piece, preferably into two large slices. After that, we use the back of the knife and gently pat the chicken, which can make the chicken bigger and looser. And this operation can make the chicken marinated is easier to taste, after we wash the ginger and green onions together, cut into slices, and put the chicken in a basin together, you also need to add cooking wine, salt, plus an appropriate amount of white pepper, you can also add black pepper, and then we repeatedly grasp it with our hands, and after marinating for an hour, you can taste it.

While marinating, we can make frying powder, which is the key to phosphorus the fried chicken. You need flour, cornstarch, baking soda, salt, and pepper. Put them together in a basin and stir well.

We marinate the chicken for about an hour, take out the green onion and ginger, take it out and put it in the fried powder prepared before, and after evenly patting the fried powder, you can knead it slightly with your hands, so that the fried powder on the surface of the chicken can be more easily adsorbed on the surface. At this time, we need to prepare water, for the chicken that has been powdered, put it in the water for a while, so that the fried powder can become moister, and at this time the action must be light, otherwise it will cause the fried powder on the surface of the chicken to be washed off.

For the chicken that has been soaked in water, you need to put it in the frying powder again, and repeat the operation described above, still fully kneading it with your hands. At this time, we can find that the surface of the chicken has slowly appeared scale-like, at this time, take it out and carefully shake off the excess flour on the surface. After that, we heat the pot, add an appropriate amount of cooking oil to the pot, wait until the oil temperature is 60% hot, put the prepared chicken into the pot, fry it on medium heat, fry it for three or four minutes, and when the surface is set, the color will be slightly yellow, take it out and drain the oil.

When it is 80% hot, we put the chicken breast in the pan and continue to fry for 15 seconds, and when the surface of the chicken turns golden brown, we can control the dry oil and remove it.

Here's how to make fried chicken:Tools Ingredients: 6 chicken wings, 500 ml of water, 50 grams of barbecue seasoning, 100 grams of fried chicken powder, 20 ml of oil, 50 grams of flour, 30 grams of starch.

1. Soak the chicken wings in water for 10 minutes.

2. Then put the volts or wings into the barbecue material and stir evenly to marinate for more than four hours.

3. Pour the fried chicken powder into 50ml of water, mix thoroughly, and put the pickled wings into a thin state.

4. Mix the flour, starch and fried chicken powder evenly, put the wings in the stuffy hall, and put the flour in the oven.

Bake for 25 minutes.