Fried chicken thigh marinade recipe, how to match the marinade for fried chicken thighs

Here's how to fry the chicken marinade:1. Finely chop the green onions; Finely chopped ginger; Place in a bowl.

2. Pour in an appropriate amount of light soy sauce.

3. Add an appropriate amount of sugar, salt and oyster sauce and stir well.

4. Spread chili powder and peppercorn powder on the chicken, pour in the seasoned sauce, and marinate for 15 minutes.

Prepare two chicken thighs as the main ingredients, and the auxiliary ingredients include green onions, ginger and garlic, pickled chili, sugar, rice vinegar, cooking wine, water starch, dried red pepper and Sichuan pepper, flour, baking soda, dry starch, and salad oil.

Remove the bones from the chicken thighs first, and then punch a flower knife on the chicken thighs, so that the chicken thighs can better absorb the flavor during the marinating process for a while. After beating the flower knife, put cooking wine, Sichuan pepper, dried red pepper, ginger and shallots and salt on the chicken thigh meat and marinate for 20 minutes, one is to make the chicken thigh meat better flavored, and the other is to remove the fishy smell on the chicken thigh.

When marinating chicken thighs, you can come to the batter, pay attention to the ratio of flour and dry starch is 2 to 1, then add a little baking soda, stir gently with water, beat into a paste, and the batter can flow into a line on the chopsticks. Finally, add a little salad oil to the batter so that it will be crispier and crispier.

Next, put the marinated chicken thighs into the steamer and steam them for about five minutes. After the chicken thighs are steamed, prepare to fry them in the oil pan, put the cooked chicken thighs into the batter and wrap them evenly before frying, and then put them in the pot when the oil temperature reaches 8 percent hot, and when the chicken thighs are fried to golden brown, take them out and slice them with a knife, and put the cut meat slices into the plate.

The marinade recipe for fried chicken thighs is as follows:

Ingredients: 500 grams of chicken thighs.

70 grams of green onion and ginger juice (beat into juice with 70 grams of green onions, 50 grams of garlic cloves, 20 grams of shallots, and 10 grams of ginger slices).

80 grams of cooking wine.

45 grams of light soy sauce.

8 grams of table salt. 1 gram of pepper.

4 lemon slices.

250 ml of milk.

100 grams of flour.

40 grams of corn starch.

15 grams of butter.

Baking powder grams. 100 grams of mashed potatoes.

30 grams of salted egg yolks.

1 gram of salt and pepper. 1 gram of ground black pepper.

One egg. Production Steps:1Soak the chicken thighs in clean water in the bloody water, wash them, remove them, control the moisture, and set aside.

2.Put the green onions, garlic cloves, shallots, and ginger slices into a food processor, add water, beat into green onion and ginger juice, and set aside.

3.Put the chicken thighs into a basin, pour the beaten green onion and ginger juice into the chicken thighs, then add cooking wine, light soy sauce, salt, pepper, lemon slices, preferably pour in milk, grab and mix evenly together, seal with plastic wrap, refrigerate and marinate overnight, and set aside.

4.Put the flour, corn starch, butter, and baking powder into a basin, then put in the mashed potatoes, salted egg yolks, salt and pepper, black pepper, and then pour the water into it many times, stir while pouring in, stir into a paste, and finally beat the eggs, stir evenly again, and set aside.

5.Add an appropriate amount of vegetable oil to the pot, when the oil temperature rises to 150°, shake off the excess marinade of the marinated chicken thighs, first put the chicken thighs into dry flour and evenly coated with a layer of dry flour, then coated with a layer of crispy paste, then sprinkle a little cheese powder on the crispy paste, and then coated with a layer of dry flour, and then fry them in the oil pan after wrapping until they are set.

In this way, the marinade ratio of fried chicken thighs is ready.

I believe everyone knows that the chicken thighs should be marinated before they are fried, if they are not pickled, the fried chicken thighs will only be crispy on the outside, and the inside will be light and tasteless! Therefore, it is very important to marinate the chicken thighs before frying them!

1) Before coating, make sure that the surface of the raw material is fully moistened, but it must be drained, otherwise the coating is not easy to be even.

2) When wrapping the flour, bury the raw materials in the adjusted powder, pinch the two ends of the raw materials with ten fingers, and roll and knead more than 5 times in the same direction (more powder).

3) Soak it in water for about 2 seconds to moisten the powder on the wings, that is, the dry powder that wraps the raw materials becomes pasty (it is forbidden to turn it when soaking to prevent the batter from being washed off by water, and if it is washed off, it can be wrapped in powder again).

4) Pick up and drain the water, and then put it in the dry powder and repeat the above wrapping and kneading method for more than 5-10 times, and hang the scales on the epidermis completely and evenly, then you can stop the kneading.

4) The floured raw materials should be fried immediately, otherwise the formation of scales will be affected. The frying temperature is controlled within 165 degrees, fried for 5-6 minutes, and fried until the color is light and golden. Prick the thickest part with a toothpick to see if there is any blood coming out.

The first pickling method: add ginger puree, onion puree, sugar, salt, five-spice powder, sesame oil, soy sauce and dark soy sauce, stir until the sugar dissolves, add chicken thighs and marinate overnight (the amount of marinade is increased or decreased according to your own taste, and it will be more delicious if it is slightly sweeter).

The second pickling method: first smear the surface of the chicken thighs with salt, five-spice powder and Sichuan pepper powder, let it stand for half an hour, then add cooking wine, onion, green pepper and dark soy sauce, grasp it evenly and let it stand for 15 minutes.

The third pickling method: add thyme, parsley, brandy, pepper, minced onion, honey, tomato paste.

The fourth pickling method: add white wine, soy sauce, oyster sauce, shredded ginger, green onion or minced onion, maltose syrup, a small amount of starch, and eggs.

Ingredients: 1 pair of bamboo shoots and chicken thighs. 2 eggs. 500 grams of seasoning vegetable oil, (actual consumption of oil 50 grams), 30 grams of cooking wine, 5 grams of salt, wet starch, 5 grams of monosodium glutamate, 15 grams of green onion and ginger, 10 grams of pepper and salt.

The production process. 1) Cut the raw chicken thighs, form the bones into handles, cut the tendons with the tip of the knife, and soak them into countless small holes and immerse them in cooking wine monosodium glutamate, salt, and green onion and ginger juice cut into cubes, and taste for about 1 2 hours. (2) Shake off the soaked chicken thighs with green onions and ginger, dip them in a thick paste made of egg whites and wet starch, fry them in hot oil with a stir-fry spoon and fry them for about 15 minutes on high heat for about 15 minutes, and when they are golden brown, they can be dipped in pepper and salt.

Ingredients: Seasoning].

2 fried chicken thighs, 2 eggs.

500 grams of peanut oil (80 grams of actual oil), 10 grams of salt, 10 grams of monosodium glutamate, 5 grams of Shao wine, appropriate amount of dry corn starch, 50 grams of bread crumbs.

Production process] 1. Remove the bones of the chicken thighs with a knife, then pat the chicken loose with the back of the knife, add salt, monosodium glutamate, and Shao wine to marinate for 30 minutes.

2. Beat the eggs, add water and cornstarch to make a paste, hang the marinated chicken thighs on the paste, stick the bread crumbs and set aside.

3. Heat the oil in the pan, and when the oil temperature is 100 degrees, fry the chicken thighs until crispy on the outside and tender on the inside.

Ingredients: 5 chicken legs (about 500 grams), 2 shallots, 1 tablespoon ginger juice, 1 tablespoon shrimp paste. 1/2 teaspoon of sugar, 1 tablespoon of wine, and 1/2 tablespoon of cornstarch to make a marinade.

Preparation: Wash the chicken thighs, wipe them dry, and cut them slightly.

Remove the clothes and wash the shallots, chop the mushrooms, and mix well with ginger juice, shrimp paste and marinade.

Mix the ingredients with the chicken thighs and marinate for 1 hour.

Heat the oil until it is hot, add the chicken thighs and fry until lightly browned, then turn to medium heat and fry until cooked (about 10 to 15 minutes), remove and drain the oil.

Deep-fried chicken thighs are delicious and easy to make, so you can easily enjoy them at home.

Fried chicken thigh marinade, mainly reddening things, food coloring, with peppercorns, nutmeg, vanilla extract, salt, and other powdered flavors, after mixing, it becomes a marinade that matches the marinated muscles.

Ingredients: 6 chicken thighs.

3 eggs. Starch flour.

Black pepper salt. Sesame oil dark soy sauce.

Sesame cooking wine. Preparation of fried chicken thighs.

Wash the chicken thighs and drain the water.

Cut the thick part of the chicken thigh with a few knives until the bone is easy to taste.

Start seasoning according to personal preference, black pepper, salt, sesame oil, cooking wine, dark soy sauce, grasp it with your hands, let each chicken leg stick evenly with the seasoning, wrap it in plastic wrap and marinate for more than an hour (I marinated it for 5 hours).

Beat the eggs, add some sesame seeds, and add a little salt.

Starch and flour are mixed in half (I use low-gluten flour).

Take one of the marinated chicken thighs and roll them in the egg mixture.

Glued with egg wash. Roll the chicken thighs soaked in the egg wash in flour.

Chopsticks are not easy to use, so let's get started