When it comes to fried chicken legs and wings, many people think of McDonald's and KFC. If they cook their own food, they first think of buying marinade.

In fact, this dish is also found in traditional Chinese food, and the method and taste are similar to those of these brands of fast food. The marinade used is the most common seasoning.

fried chicken legs and fried chicken wings are very popular in western-style fast food because they are naturally suitable for separate meals, but they are relatively declining in Chinese food with combined meals: a table of eight diners, if served with four fried chicken legs, is difficult to divide when eating, and if each person has one fried chicken leg, then don't order other dishes.

Although fried chicken legs have declined in Chinese food, the traditional Chinese fried chicken legs are not bad in taste. The fried chicken legs in our shop are spicy and crisp, and everyone who has eaten them says they taste better than fried chicken legs in foreign fast food.

Next, I will use six chicken wings to demonstrate the traditional Chinese fried chicken legs and wings. (fried chicken legs are similar to fried chicken wings)

fried chicken legs and fried chicken wings

1. The above are all the materials used for fried chicken wings, including 6 washed chicken wings, 1 g of black pepper, 1.5 g of Chili powder, 5 g of salt, 1 egg white, 41 g of flour and 21 g of raw flour.

2. The chicken wings don't need to be sliced, and the sliced chicken wings lack juice and the meat is dry. But if you don't cut it open, the fried chicken wings will sometimes see residual blood inside. The solution is to stick a toothpick in the joint of chicken wings, so that the blood can flow out in the subsequent pickling process. The fried chicken wings are white in meat, so there will be no blood.

3. pour all the ingredients on the chicken wings, add 11 grams of clear water, and grasp evenly with your hands. The chicken wings are not cut open, and the taste is slow. They should be preserved in the refrigerator for at least 4 hours. Ideally, they should be preserved overnight, so that they can really taste.

4. When the oil temperature in the pot is 1.71 degrees, put the chicken wings one by one. The fried chicken wings do not need to be turned over repeatedly, but only need to be turned over once or twice. In addition, the fire should not be too strong to avoid frying the outside and the inside is not cooked, about 3 minutes. After frying, both sides are slightly yellow, you can take them out first.

5. After a few minutes, the surface of the chicken wings softened slightly, and they were fried again. The oil temperature for the second time can be slightly higher than that for the first time, and frying for two minutes is enough. Frying twice can make the chicken wings cooked more evenly and crisper.

6. This is fried chicken wings, spicy and crisp.

Tip:

1. This kind of fried chicken wings can be fried more at a time, but only once, fried and stored in cold storage. When you want to eat, take out the chicken wings directly and fry them for two minutes to serve immediately, which is very efficient.

The chef came to provide professional knowledge of Chinese and western cooking. All the contents have been audited by catering professionals. All kinds of food practices are completely standardized and quantified, and vague descriptions such as "a little" and "small fire" are eliminated. All kinds of seasonings are accurate to grams and temperatures are accurate to degrees, so that ordinary people can easily cook master-level dishes.