2. When the fried chicken is sprinkled with salt, it must be sprinkled enough. If you add salt when frying the chicken, the salty taste will not enter the chicken, because the chicken shell has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, which affects the taste.
The oil used for frying chicken must be very hot, otherwise the chicken will not be fried dry for a long time in appearance. Even if it is fried for a long time, it is really dried, and it is dead meat, which tastes terrible and has no taste at all. So the fire must be big, crisp outside and tender inside.
skill
1, curing-you must put enough salt in curing, because it is difficult to get salt for fried chicken. A teaspoon of salt is not too much, because there is a blanching step in the middle, which will wash away the salt.
2, drowning-why do you want to drown, drowning makes the chicken half-cooked, and the later frying process only needs to ensure that the chicken is crispy and tender, so that the chicken is crispy and tender; Second, directly frying chicken in oil will be dirty and difficult to use again. After blanching, the chicken is clean, so the oil won't get dirty.
3, frying-the second re-frying method can quickly ensure the crispy outside, if it has been fried, the water loss is too much. This time, the fried chicken was changed from full frying to half frying, which saved fuel and could be fried quickly.
Wash the chicken and cut it into small pieces.
Marinate with cooking wine, spiced powder, salt and onion ginger for more than 20 minutes (the amount of salt can be put according to the amount of cooking).
Wash and cut off the pepper, filter out the pepper seeds, and heat it with peanut oil. Stupid way, try a piece of chicken.
You can pour all the iron plates in.
After pouring, set the shape, turn to low heat and fry the chicken pieces thoroughly, and take them out after the color changes from white to yellow.
Heat the oil again and fry it for the second time. The fire can be bigger, forcing the excess oil out and making the surface more golden.
Fry until golden brown and dry, take out, drain the oil for later use, add base oil to the pot, stir-fry pepper and ginger slices with low heat.
Add onion, garlic, star anise and fragrant leaves and continue to stir fry together (my family loves hemp, so don't filter out the peppers)
Add the pepper and stir well, and the aroma as strong as a restaurant will continue to float out.
Add the fried chicken pieces, continue to stir fry, add a little sugar and salt, cook wine and spiced powder;
Finally, add celery, stir-fry until it is broken, and sprinkle with white sesame seeds.
Cut the dried Chili into small pieces, don't be lazy, the smaller the better, it looks good and delicious.
The chicken leg is boneless and cut into small pieces, which are basically a little bigger than the diced chicken. Fry in hot oil until golden brown, 80% hot. It is recommended not to fry too much at a time, otherwise the color will not be too bright.
Leave a proper amount of oil in the pot, then add star anise, pepper, onion and dried pepper in turn to taste.
Put the chicken in 2 into 3, add salt, a little soy sauce and a little sugar. Stir-fry for half a minute to 1 minute.
Add sesame seeds, stir well and serve.
skill
1, sesame can be omitted.
2, you can use chicken legs and chicken breasts. It is better to have chicken leg meat, which is more suitable for this dish. Chicken breast is easy to feel dry and tasteless, and it is relatively firewood. Chicken leg meat tastes stronger. The disadvantage is that deboning chicken leg meat may be a bit troublesome. It doesn't matter. I really think it's troublesome to remove bones. You can bring bones. In short, the purpose is to replace chicken breast with chicken leg meat and master the oil temperature.
This dish doesn't need too much salt and soy sauce for salty seasoning, because frying itself will make the food salty. Mainly depends on the dosage and quality of pepper and pepper. Zanthoxylum bungeanum and dried capsicum in Sichuan are recommended.
It is suggested not to fry too much chicken at one time, otherwise the color will be ugly.