Do I need to boil the chicken thighs in boiling water when frying them?

Fried chicken thighs they sell at the night market. Every night when I go shopping, I can see many young people standing next to the chicken legs and queuing up to buy chicken legs. It's really spicy and delicious.

You'll love it as soon as you eat it. His fried chicken thighs don't need to be made with flour, starch, eggs, or breadcrumbs like KFC does. The production method is not so troublesome, it is very simple, follow me to see how to make it.

<> to make delicious fried chicken thighs, you don't need to blanch. To make a good fried chicken thigh, be sure to marinate it well. If you want the meat to be tender, you can add some baking soda to the marinating process.

It's not particularly difficult. You can also make it at home, and the resulting fried chicken thighs are not only delicious but also clean. The fried chicken thighs are so delicious that many of my friends want to make them at home.

Let me ask you if you want to blanch the chicken thighs. Actually, if you're using fresh chicken thighs, you don't need to blanch the drumsticks. To make the chicken thighs delicious, you need to marinate them so that they don't have to be cooked and then fried.

Fried chicken thighs need to be marinated in advance before making the raw chicken thighs to taste, and then wrapped in starch and fried, if they are cooked and then fried, then the marinated chicken thighs will be lost during the cooking process, so that the fried chicken thighs will not be strong enough. In addition, after the chicken thighs are cooked, the meat quality of the chicken thighs changes, and the meat quality of the chicken thighs shrinks and becomes firewood, which is then fried twice. After two processes, the meat moisture of the chicken thighs is fried, so the fried chicken thighs do not have a crispy taste on the outside and tender on the inside.

Spices and seasonings should go into the chicken to make the marinated chicken more flavorful.

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Yes, boil the chicken thighs in boiling water to make the longer time shorter, and it can also make the skin crispier.

If you want to fry the chicken thighs, you can boil the chicken thighs in boiling water to remove the excess water.

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.

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.

No main ingredient 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, seasonings].

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.

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.

2 chicken thighs, 1 tbsp crispy pulp, appropriate amount of water, 50 grams of onion slices, 50 grams of green onions, 2 slices of ginger, 1 tsp light soy sauce, 1 tsp rice wine, 14 tsp chicken broth mix, a small portion of black pepper.

Method 1Wash the chicken thighs, marinate all the ingredients for about 20 minutes until flavorful, and set aside.

2.Mix with crispy powder and water to form a batter, mix well with the chicken thighs, and coat the surface of the chicken thighs with a thin layer of batter.

3.Pour 1 2 of the oil into the pan, heat the oil pan, and then put the chicken thighs in recipe 2 into the oil pan, then turn to low heat and fry for about 4 minutes, then turn back to medium heat and fry for about 1 minute until the appearance is golden brown.

Spicy crispy fried chicken thighs.

Ingredients: 2 chicken thighs.

Marinade: 50 grams of onion slices, ginger slices, minced green onions, 10 grams of Sichuan pepper powder, black pepper powder, salt, 3-5 grams of chicken broth powder, 10 grams of sesame oil, 4 small peppers.

Preparation: Wash the chicken thighs, cut two knives at the joints (the force should not be too great, and the chicken skin should not be cut), marinate for about 30 minutes with all the marinades (the longer effect is more), pat a little low-gluten flour, wrap the small chili pepper crispy paste on the chicken thighs, and fry in the oil pan for about 5 minutes until golden brown.