Do you think so? The production process here can be briefly described. The powder used is crispy chicken powder/crispy paste powder, which has the effect as shown in the figure.

This is a chicken leg, which is pickled.

2 Thaw, and put the pulp and powder into the pot.

2- 1 fried chicken and pork powder/kara powder/crispy batter usage:

~ 1. Sizing: Take a small amount of flour for sizing and hang it up before it is too dry. Soak the thawed product for 5 seconds;

~2. Powder wrapping: put the soaked product into a powder wrapping basin, completely wrap the product with powder, and then press it evenly (note: the powder wrapping needs to be turned over, and the Kara powder needs to be wrapped twice, and it is allowed to stand in the water slurry when passing through it).

~3. Moisturizing: after powder coating, put it on a tray and naturally moisturize for 3-5 minutes;

~4. Pre-frying: After the oil temperature rises to 170℃, put in the product, then immediately turn off the oil temperature (low temperature) and fry for 6-7 minutes, then take out the drained oil.

~5. Reverse frying: raise the temperature to 170℃ again, add the pre-fried product (high temperature in fire), fry for about 3 minutes, and take out the pan.

~6. According to the above five steps, the whole process takes about 10 minutes, and the finished product is golden in color, crisp outside and tender inside.

Note that the pastry powder is mixed and covered with pulp. The pulp can be thicker and does not need to be wrapped directly in the pot.