The practice of frying chicken wings at home
Ingredients: 10 chicken wings, delicious spicy fried chicken powder, starch, 1 eggs.
Exercise and Steps:
1. Marinate chicken wings with salt for half an hour to 1 hour (the more salt, the shorter the pickling time; If you put less salt, it will take a long time to marinate) and then wash it and drain it for later use.
2. Pour half a bag of fried chicken powder into a container, add 1/3- 1/2 starch (depending on the degree of spicy taste, decide how much starch to add), and then beat an egg.
3. Stir with chopsticks until the egg white and yolk are mixed in the powder, and then add a little water (about 5CC) to make the powder sticky.
4. When the oil pan is opened and the oil boils and bubbles, put the chicken wings wrapped in seasoning into the pan and fry them. At the same time, fry with low fire until the seasoning on the surface is solidified, and turn the chicken wings over and fry the other side. Fry both sides repeatedly until golden brown.
note:
1, chicken wings are large and small, and I have no experience in making them for the first time. Too much or too little seasoning can be problematic. If you do less, do it temporarily; If you cook too much, you can pick out the chicken wings that are not wrapped in seasoning and wrap them in a layer of seasoning before frying.
2, chicken wings are cooked with hot oil, so the fire can not be too big, so as to avoid the situation that the skin is not cooked.
The final effect of fried chicken wings is that the skin outside is crisp and the chicken wings inside are tender.
Preparation method of KFC crispy fried chicken
1) curing process:
1) After the raw materials are completely thawed, they are completely drained for use.
2) Some fried raw materials need to be changed, and a few knives are lightly scratched on the epidermis. (For example, chicken's thighs and wings are medium)
3) Put it into marinade prepared in advance (chicken nuggets: marinade: cooking wine = 100g: 10g:20g) for normal pickling for 2-3 hours. Marinade is a delicious brand of spicy fried chicken powder (other brands are also acceptable).
2) Flour wrapping technology: (Flour: raw flour: spicy fried chicken powder = 2: 1: 1)
1) Before powder coating, ensure that the surface of raw materials is fully wet, but it must be drained, otherwise the powder coating will not be uniform.
2) When wrapping powder, bury the raw materials in the prepared powder, hold both ends of the raw materials with ten fingers and roll them in the same direction for more than 5 times (multi-powder).
3) Soak in clear water for about 2 seconds to make the powder on the wings moist, that is, the dry powder wrapping the raw materials becomes paste (it is forbidden to turn over when soaking to prevent the batter from being washed away by water, and the washed powder can be wrapped again).
4) Pick up and drain the water, then put it into dry powder and repeat the above rubbing method for more than 5- 10 times, and stop rubbing when the scales are completely and evenly hung on the epidermis.
4) The raw materials coated with powder should be fried immediately, otherwise it will affect the formation of scales. The frying temperature is controlled within 165℃ and fried for 5-6 minutes until the color is light golden yellow. Poke the thickest part with a toothpick to see if there is blood coming out.