To prepare fried chicken thighs, do you need to boil the chicken thighs in boiling water?

Fried chicken thighs, crispy on the outside and tender on the inside, the oil is incomparably fragrant, the chicken thighs are tender and juicy, and they are particularly enjoyable to eat, and they will taste even better with some Korean sweet and spicy sauce or sweet and sour tomato sauce. When making this dish, you don't need to boil the chicken thighs in boiling water, and if they are cooked, the chicken thighs will not taste good, so you can't cook them in boiling water. Let's share the specific production method with you.

Chicken thighs, you have to prepare fresh, and it must be large chicken thighs, not the kind of frozen small chicken thighs on ordinary chickens. We wash the chicken thighs, then take a toothpick and poke on the top of the chicken thighs, try to poke as many times as possible, poke a little deeper, so that the flavor can be better absorbed. Next, we need to prepare a marinated sauce, take a steel basin, put three spoons of light soy sauce, two tablespoons of soy sauce, and an appropriate amount of salt, sprinkle some chili powder and white pepper, and most importantly, add a can of milk to the sauce, and finally put the green onion and ginger in it, and then drizzle some cooking wine.

Next, we put the chicken thighs in the sauce and attach plastic wrap to the bowl.

Place in the refrigerator to marinate for more than two hours. Next, we need to prepare a plate of flour, high-gluten flour.

Mix with cornstarch in accordance with seven to three, if you prefer breadcrumbs.

You can also put some.

We put the marinated chicken thighs in a flour plate, hold the tail end of the chicken thighs with our hands, and dip the flour repeatedly until it is full, then we shake off the flour slightly, shake off part of the flour, and then dip the flour again, repeat three to five times, be sure to make the flour on the chicken thighs appear fish scales, so that you can, if you can't show fish scales, then you must continue to dip the flour, and then shake off the dry powder, and then dip, so that the fried chicken thighs can be crispy. Heat more oil from the pot, put the chicken thighs into the pot and fry them over high heat, the first time you fry them to make the batter on the surface of the chicken thighs set, wait until the skin of the chicken thighs is golden, and then use the chicken thighs to fence.

Remove the oil, heat the oil again, and then re-fry the chicken thighs, this time to lock in the moisture and fry them until they are half-cooked. Then, we increase the oil temperature and re-fry over medium heat, which must be over medium heat, otherwise the chicken thighs will not be cooked through. The whole frying process should not take more than ten minutes, otherwise the chicken thighs will not be juicy.

Fried chicken thighs, served with beer, that is quite delicious. The fried chicken thighs are very juicy and have a particularly good taste with various sauces.

No, because this will affect the taste of the chicken thighs, and it will also affect the effect of the chicken thighs being fried, and if you cook them in boiling water first, the chicken thighs will definitely become very sticky.

You don't need to do this, it will only make the chicken thighs taste more chai, and the taste will not be particularly good, and there is no need to blanch.

I think of course it is necessary, because if the chicken thighs are blanched first, a lot of impurities can be removed, so it can also get rid of the fishiness.

If you want to remove as much bloody impurities as possible, you can soak them in plenty of water for two hours in advance, which can also remove odors.

Of course, I feel that it is necessary, because blanching may bring out the liquid in the meat.

I think of course it is, because blanching can blanch the blood out of the meat.

I don't think it's necessary, because it will make the meat old and the fried chicken thighs won't taste good.

I don't feel the need for it, because it makes the meat old, and the fried chicken thighs don't taste good.

Yes, many people cook the fried chicken thighs first and then fry them, and the fried chicken thighs that come out of this way are particularly delicious.

Preparation of fried chicken thighs.

Ingredients: 8 chicken thighs, Orleans marinade, breadcrumbs, breading, etc.

Drumstick. Step 1: First of all, the chicken thighs you bought are cleaned, soaked in cold water and then washed with warm water, which can remove the fishy smell of the chicken thighs. Then use a toothpick to pierce various holes in the chicken thighs to make the chicken thighs more flavorful during the cooking process and control the moisture in the chicken thighs.

Cook the chicken thighs. Step 2: Add green onion and ginger ingredients to the pan and fry in oil, then put the dried chicken thighs into the oil and fry them, and fry them slightly on both sides to change color.

Add oyster sauce and cooking wine to the pot to make the chicken thighs color and flavor. Add water to the pot, the water can be submerged over the chicken thighs, add salty salt to taste after the water boils, boil over high heat and simmer over low heat for about 10 minutes. To fry chicken thighs, you must add this step, otherwise the fried chicken thighs will be dry and firewood, and many people still don't know it.

Chicken thighs are breaded. Step 3: While the chicken thighs are cooked, prepare the rest of the seasoning, beat the breadcrumbs in a bowl and pour them onto a plate.

After the cooked chicken thighs are removed, the moisture is controlled to dry, the flour is added, and then put into the egg mixture, so that the chicken thighs are fully integrated into the egg mixture and then taken out, and the coating is not too thin. Then put the chicken thighs in a breadcrumb bowl and coat all the chicken thighs with breadcrumbs to make them crispier when fried. Coat the chicken thighs with breadcrumbs and set aside.

Fried chicken thighs. Step 4: Add cooking oil to the pot, feel that the cooking oil can not pass the chicken thighs, ** burn the oil, the oil temperature can reach five or six percent hot, and when it is too hot, the surface of the chicken thighs will become charred black.

After the oil temperature is 50% hot, put in the breadcrumbs of the chicken thighs, after the chicken thighs can be turned to medium heat, slowly fry so that the surface becomes slightly golden, and then turn up the heat and fry until golden brown and take out, and the fried chicken thighs can be dipped in tomato sauce to eat.

Fried chicken thighs. Precautions for fried chicken thighs.

1. Be sure to tie holes in the chicken thighs, so as to ensure the flavor of the chicken thighs.

2. Add oyster sauce to the pan to make the chicken thighs more colorful, and it is easier to turn golden brown when frying.

3. This step of boiling is different from the previous one, it is fried directly after pickling, and the chicken thighs after boiling are not easy to produce blood when fried, which is very suitable for novices who do not control the oil temperature well.

4. The oil for frying chicken thighs can be 50% hot, if the oil temperature is too hot, it will make the chicken thighs directly brown.

5. The steps of flouring fried chicken thighs are to add starch first, then add egg liquid, and finally add breadcrumbs.

Yes, but it is recommended that you stew it not too badly and just cook, otherwise it will affect the taste when it is fried.

Yes, many people fry chicken thighs first and then fry them, so that the fried chicken thighs are fragrant.

Fried chicken thighs. Fried chicken thighs are a kind of food fried with chicken thighs, eggs, flour, and chicken as the main ingredients, vegetable oil, cooking wine, salt, wet starch, monosodium glutamate, green onions, ginger, pepper and salt as seasonings. It has the characteristics of golden yellow and gorgeous color, and the chicken is charred and tender and palatable.

Raw material. 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 the 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: 2 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.

Of course, many people cook the chicken thighs for half a lifetime before they are fried in order to cook them faster.

In fact, it is steamed, steamed until it is almost cooked, and then fried After cooking, the moisture is too large, which is not conducive to frying, and it is not crispy when fried

Need. The fried chicken thighs are more tender and crispy, chewy and delicious.

There is no need to cook it, because if you fry the cooked chicken thighs, the chicken thighs will not be so tender and juicy.

It is not necessary because the chicken thighs will become very old after cooking. The taste is not very good either.

After the chicken thighs are cooked, they can be fried, that is, they should use the chicken on both sides to eliminate it, pin it on a few sides, and then wrap it in breadcrumbs after cutting, or if you don't wrap breadcrumbs, it is okay to fry it directly, but the chicken skin on the chicken thighs cannot be removed, and it will not taste good after you go, and then it is more fragrant if you fry it in oil, but there is not so much water, because your chicken thighs have been boiled in water, There is moisture in the uncooked chicken thighs, but after they are fried, they are eaten in the mouth, and there is a very tender feeling, and the boiled chicken thighs are a little firewood in the mouth, it depends on personal preference.

First put the fresh chicken thighs into the container, add salt, chicken essence, peppercorns, star anise, and finally put in water to cover the chicken thighs. Marinate in the refrigerator overnight. The chicken thighs can be fried directly, which will definitely be cooked, and it will take a little longer.

Before frying the big chicken thighs, it is best to draw a few flower knives on the chicken thighs, and then put in the seasoning to marinate them, the chicken thighs are thicker, so that they can be flavored after processing, and they will be more delicious when fried.

Beat the eggs, put the chicken thighs in the egg mixture, and remove the breadcrumbs! Step 4, **, add an appropriate amount of oil to the pot, put the chicken thighs in small bubbles, be sure to low heat, fry slowly, and fry until light yellow! Step 5: Turn on medium heat, heat the oil and put in the chicken thighs again and <>

Marinated chicken thighs can fully absorb the flavor, and then, prepare some green onions, ginger, cooking wine, add a little salt to it to grasp well, and then pour the prepared marinade, grasp well, cover with plastic wrap and put it in the refrigerator to cool for 12 hours, in order to save time you can also choose to put it in the refrigerator before going to bed, black pepper, a little soy sauce and salt to marinate first, when you want to fry it, pass three levels, first dip the chicken thighs in flour, then dip the egg liquid, then dip the breadcrumbs, put them into the oil to fry, remember not to be too big, because the breadcrumbs are easy to burn, When I finally got out of the pot, I just turned on the heat and forced out a lot of oil, I'm very happy, can this big chicken thigh be fried directly? Can it be fried? In this problem, the chicken thighs can be fried directly, the big chicken thighs are cut with a flower knife, and the chicken thighs are stretched open with bamboo skewers, which is not only delicious, but also can make the chicken thighs fried.

Chicken thighs can be divided into large chicken thighs and small chicken thighs, small chicken thighs are like McDonald's, the kind sold in KFC, small size, easy to deep-fried, large chicken thighs are also called pipa legs, common practices are, braised chicken thighs, fried chicken thighs, whether marinated or fried, are more popular.

2. Put the chicken thighs in a larger container, add an appropriate amount of cooking wine, sugar and salt and marinate for 20 minutes. I put the rice wine, it feels better.

No, we directly wrap the raw chicken thighs in starch or flour, and then put them in the oil pan to fry them, and the chicken thighs that come out of this way are super delicious, crispy on the outside and tender on the inside.

It is recommended that you blanch the chicken thighs when frying, because after blanching, the time for the chicken thighs to fry in the pan will be reduced, and some greasy will be avoided. In addition, after all, there is not much safety guarantee for chicken thighs now, so blanching may also remove some hormones. 1. First cut the chicken thighs with a knife a few times, and then soak them in cold water for about 2 hours.

2. Then wash the soaked chicken thighs, put them in a container, add salt, star anise and other seasonings, and marinate to taste. 3. Put the chicken thighs in the pot and steam them for about 30 minutes, at which time most of the chicken will be cooked. 4. Prepare a large bowl, add flour and starch to mix well.

5. After the chicken thighs are coated in egg mixture, they are coated with flour and fried in a pan until golden brown.

No, you don't. Because the chicken thigh is boiled in boiling water, it will taste very bad, so there is no need to boil it in boiling water.

When frying chicken thighs at home, you still need to boil the chicken thighs in boiling water, so that you can remove the blood stains and impurities in the chicken thighs, and you can also remove a little fishy smell, which will feel cleaner and more assured to eat.

When frying chicken thighs at home, you don't need to boil the chicken thighs in boiling water, just coat them in egg wash and breadcrumbs and fry them.

You need to boil the chicken thighs in boiling water to remove the oil stains on them, and it can also ensure that the taste is very delicious when fried, which can better absorb the flavor and be crisp when frying.

Yes, because the chicken thighs contain blood and water, and if you don't boil them in boiling water, they will have a fishy smell when they are fried.

Yes, this will remove the blood foam, which can make the chicken thighs cleaner, more hygienic and healthier when eating chicken thighs.

Of course, in this way, the bacteria on the chicken thighs can also be removed, so that the taste of the chicken thighs is better.