What is the process of making crispy chicken? How is old fashioned crispy chicken made?

Ingredients: 1 triple yellow chicken.

Excipients: 1 tablespoon rice wine, 1 tablespoon sugar, 2 tablespoons peanut oil, 1 tablespoon corn starch, 1 teaspoon salt, 2 tablespoons soy sauce, 2 green onions, 1 piece of ginger.

1. Wash the chicken and cut it into pieces.

2. Add 1 teaspoon of salt, 1 tablespoon of sugar, and 1 tablespoon of cornstarch.

3. Then drizzle with 2 tablespoons of soy sauce.

4. Stir well with chopsticks and marinate for 10 minutes.

5. Cut the green onion into sections and slice the ginger.

6. Heat the pan, add the ginger slices and stir-fry until fragrant. This is called stir-fried ginger in a white pot, don't put oil first.

7. Then add two tablespoons of peanut oil, then add the white green onion and stir-fry quickly.

8. Then add the chicken and stir-fry over medium heat.

9. When the chicken is five ripe, add 1 tablespoon of rice wine.

10. Stir the chicken from time to time to avoid scorching.

11. Stir-fry the chicken until it is about 9 ripe, and then pour a little soy sauce to enhance the flavor.

12. Add the green onion and turn off the heat.

13. Pack the chicken, and the finished product is as follows:

Steps: 1. Clean the three yellow chickens inside and out, and remove the chicken heads and feet. 2. Put water, green onions, ginger slices, bay leaves, peppercorns, ingredients, cooking wine, soy sauce, and salt from the pot, and finally put in the three yellow chickens**.

3. After boiling, skim off the foam, turn to low heat and cook for 40 minutes (don't cook too badly, otherwise it will not be easy to set when frying). 4. After the chicken is cooked, remove the moisture to control drying. 5. Take the utensils, beat the eggs, put an appropriate amount of starch, a little salt, an appropriate amount of water, and stir evenly into a paste (not too thick).

6. Put the chicken with dry moisture into the egg batter, and hang the batter evenly and starch it. 7. Start another pot**, relax the oil, wait for the oil temperature to rise to 8 hot, fry the chicken in the oil pan until the skin is golden brown, remove the oil control and put it on the board. 8. Pat the chicken loose with the back of the knife, cut it into pieces in turn, put it on the plate neatly, brush with sesame oil, sprinkle some pepper salt, and green onion to decorate.

An egg, half a spoon of garlic powder, a tablespoon of salt, half a spoon of sugar, ten times of pepper, a spoonful of baking soda and cornstarch, almost four spoonfuls, grab it for five minutes, put it for two hours to taste, you can snort your fingers to see if the taste of salt is just right, you can spit it out after spitting it out, you can wrap it in flour, you can wrap it in breadcrumbs, so that the oil temperature is 160, 180, and you can also share your experience and help more people after frying.

Marinate with salt, peppercorns, green onions, ginger. Add some flour to the egg whites and coat it all over the chicken. Then fry in the pan. Fry until golden brown and you're done.