Original fried chicken wings

700g of chicken wings / 400ml of milk / 50g of edible oil / flour

Marinade: 2g of salt / 1g of pepper / 15ml of sake / minced garlic

Batter: 80g flour / 50g potato starch

15g minced garlic / 200ml water / 2g baking powder

Cooking time: 90 minutes / serving: 4 people

1. Rinse the chicken wings and soak them in milk to remove the odor; rinse them again with running water, dry them, apply the chicken marinade evenly on the chicken, and let it sit for 1 hour

2. Evenly coat the marinated chicken with a layer of flour; mix the batter and add the flour-coated chicken wings

3. Heat the oil to about 160°C, then add the chicken Fry until the skin is light yellow and take it out; when the oil temperature reaches 180℃, put it back in, fry until it is golden and crispy, then take it out and drain the oil on the surface.

Japanese Fried Chicken

550g chicken thighs with skin/1 tablespoon flour

1 clove garlic/2 eggs/2 slices ginger/appropriate amount of salt

Appropriate amount of light soy sauce/a little olive oil/a little sugar< /p>

A little cumin powder/a little black pepper/1 tablespoon starch

1. Chicken thighs with skin, all bones removed

2. Pat the chicken flat with your hands , then cut into pieces. It's best to make sure there's a little chicken skin on each piece of chicken, so it tastes best when fried. The removed chicken leg bones can be kept in a plastic bag and used for making soup later

3. Add an appropriate amount of light soy sauce, an appropriate amount of salt, minced garlic, minced ginger, and a small amount of sugar to the cut chicken. Add a small amount of olive oil and a small amount of black pepper, then marinate evenly for more than half an hour. (I don’t have a big bowl, so I divided it into two bowls)

4. Take a tablespoon of starch and a tablespoon of flour. The ratio of starch to flour is 1:1, put it in a large plate and stir evenly with chopsticks. Beat two eggs

5. Use chopsticks to pick up a piece of chicken, wrap it in flour + starch, and then dip it in the egg liquid. Go back to the flour + starch and wrap it in a circle

6. Put the chicken pieces coated in egg liquid and flour on a plate first, and put them in the pot together later, otherwise they will be added one by one and the heat will be difficult to control.

7. When the oil temperature is about 60% hot, put the chicken pieces you just prepared into the oil pan and fry. Don't stir it with chopsticks immediately when you put it in. It's okay if the chicken pieces stick together. When the fried shell becomes crispy later, it will be easy to separate them with chopsticks. It will take about three to four minutes to fry. This depends on the size of the chicken pieces. If you are not sure whether they are cooked or not, just try one piece quietly

8. Fry until the skin turns yellow and take it out

9. Finally, fry it again over high heat. At this time, the oil temperature should be higher, 70% to 80% hot oil. Put all the chicken pieces in the pan again and fry for one minute.

The chicken nuggets will have a crispy shell

10. Sprinkle black pepper and cumin powder, dip it in some ketchup or mayonnaise and eat it, delicious~

Garlic fried Chicken nuggets

Chicken: 500g

Marinage: 30ml sake / 2g salt / a little pepper

Batter: 50g flour / 5g curry powder / 50g eggs< /p>

Garlic juice: 30ml soy sauce / 50ml water / 30g pineapple

30g sugar / 20g minced garlic / cooking oil

Cooking time: 60 minutes / Portion: 1 person

1. Apply the marinade evenly to the rinsed chicken

2. Break the eggs into a bowl and mix well with the marinated chicken

3. Pour in flour and curry powder to evenly adhere to the surface of the chicken

4. When the oil temperature reaches 170°C, add the chicken and fry twice (first fry until the surface is slightly yellow) , take it out, and fry it for the second time until the surface is golden)

5. Mix the garlic sauce ingredients, heat until thick, let it cool, and then pour it on the fried chicken< /p>