How to make frozen chicken thighs delicious, and how to freeze chicken thighs to be delicious

Ingredients: fresh or frozen pipa legs, Sichuan peppercorns, ingredients, ginger slices, green onions, flour paste, dry starch.

Method: 1. Treat the chicken thighs first, in view of the fact that the chicken thighs are generally fatter, so be sure to treat the chicken fat on the chicken thighs. I usually use scissors to cut off the chicken skin that sticks to the chicken fat.

Hehe, so every time I eat chicken legs or something, this chicken skin will be incomplete! Then blanch the chicken thighs in water to remove some of the oil. Put the blanched chicken thighs in water with the ingredients, ginger slices, peppercorns, green onions, and refined salt, cook for about 30 minutes, and then drain the water of the chicken thighs after removing them.

Well, the chicken thighs I'm going to fry today are ready. The reason why I want to turn the raw chicken thighs used for fried chicken into boiled chicken thighs is because I think that if I use the chicken thighs cooked in advance, one is to reduce the time for the chicken thighs to be fried at high temperature in the oil pan and reduce the production of harmful substances, and the other is to further remove the excess fat of the chicken thighs themselves during the cooking process. Well, it also seems to save the process of marinating the chicken thighs.

2. Take a small bowl and put some water, a little white flour and a little salt, and mix it into a thin batter. (I have to stress that the batter must be a little thinner.) This one is a bit thick, so it affects the frying effect) and find a larger container to fill with an appropriate amount of dry starch.

3. To start frying, first take a chicken leg and dip it evenly in the batter bowl, then put it in a dry starch dish and roll it to put on a white coat. Then gently knock off the excess starch on the edge of the plate, then dip the batter in the flour paste bowl, and then roll the second time in the dry starch plate, so that our chicken thighs will have a layered effect. After the chicken thighs are dressed in the dough coat, the oil temperature in our oil pot has been burned to eighty percent, and the chicken thighs can be cooked.

Flip the chicken thighs in the pan with long chopsticks and let it fry until it is evenly golden brown. For a long time, to make my fried chicken with this method, there is not too much oil in the pot, and it can be passed over the chicken thighs.

Honey-glazed chicken thighs. The main ingredient is three large chicken thighs.

Excipients: honey, edible oil, honey seasoning, water.

Wash the chicken thighs and cut the chicken thighs with a knife to make a few cuts. Mix with three 1/2 tablespoons of honey sauce and a small amount of cold water. Marinate the chicken thighs in the seasoning. Refrigerate for more than 12 hours. I take it out and stir it in the middle of the time, and it is more flavorful!

Put the baking tray on the tin foil and brush with cooking oil!

Put the marinated chicken thighs on a baking sheet, don't pour the honey from the crisper and pour a little over the chicken thighs. Place in the oven. Go down 230 degrees for 50 minutes.

Add an appropriate amount of honey to the cooking oil in a bowl and stir well.

Bake for more than 20 minutes, take it out and turn it over, pour the honey juice on it, pour the honey juice on it, put it in the upper compartment and continue to bake.

The honey-glazed chicken thighs are out of the oven for ......

It's really delicious when fried, and after marinating, you have to use that fried chicken powder, so that it will be crispy. There is another cooking, potato chicken thighs are also delicious, chicken thighs are marinated with cooking wine, star anise, chili peppers, and finally put potato cubes, low heat to collect juice, super delicious! ps：

Even novices need a recognition to get started, if you think it's okay, let's do it!

How do you make chicken thighs delicious? First, the chicken thighs are marinated, then the skin is side down, then the surface is turned over, and finally fried in the pan to get out of the pan.

Adding sugar and cooking wine is key.

Connecting the east, then marinating for a while, wrapping it in flour, and deep-frying it to eat.

Tenderly sautéed chicken thighs to prepare.

Another way to eat chicken thighs, charred on the outside and tender on the inside, it turns out to be so delicious!

Don't stew the chicken thighs anymore, try to do this, and the children rush to eat them.

Braised chicken thighs, the best way to make chicken thighs!

What should I do if my child's classmates come to the house on weekends and refuse to leave after eating?

Friends who like to eat chicken thighs came to watch.

Sue me for what your family lacks, I'll come.

The method of freezing the only chicken thighs is very important to maintain its taste and quality. Here are some ways to make your frozen chicken thighs tastier:

1.Wash and dry the chicken legs, then place them in an airtight bag, lined up as neatly as possible so they don't stick together.

2.Freeze the chicken thighs for at least 2 hours until they are icy.

3.You can wrap the drumsticks in plastic wrap first, which will reduce the amount of heat entering the drumsticks.

4.Choose a reliable freezer and keep the chicken thighs frozen at around -18 as much as possible, preferably not using the freezer's blast freeze function, as the freezer function cannot reach a low temperature of -18.

5.When it's time to consume the chicken thighs, take them out of the freezer and thaw them in the refrigerator or at natural temperature.

6.You can fry the thawed chicken thighs or heat them up with a slight edge before marinating or cooking them with your favorite seasoning.

In conclusion, making sure the thighs are clean and dry before freezing, as well as storing and thawing them properly, are all keys to making the thighs taste better and tastier.