Without much explanation or pictures, you can imagine the tantalizing yellow color and deliciousness. Without further ado, let's learn a little bit about za fan.

Preparation

The most important thing you need to pay attention to is the selection of ingredients, in addition to the control of the oil temperature, if you want to deep-fry a delicious fried chicken. The most important crispy texture of fried chicken lies in the batter and powder used, so understanding the characteristics of each powder becomes an indispensable precursor to cooking fried chicken. As the saying goes, to do a good job, one must first make good use of the tools. Only when you know the characteristics of the ingredients can you make good use of them to create a crispy, golden and delicious fried chicken dish. Secondly, the right seasoning is the best recipe to help add points to your food. Let's learn more about the colorful world of frying powders and seasonings now!

Low-gluten flour

Low-gluten flour has an average protein content of about 8.5%, which is low in protein and weak in gluten. If you use only low-gluten flour as an ingredient, it will have a softer skin when you deep-fry it, and it will not be as crisp as if you use breadcrumbs. To make fried chicken crispy, it is usually mixed with taiwanese flour to make a batter, which is wrapped around the outer skin of the chicken and then deep-fried in a pot.

Taibaiyin

Taibaiyin is made from raw potato starch, which becomes pasty and sticky when mixed with water, and is usually used as a thickening agent or to thicken fillings. If you are deep-frying chicken, you may choose to use less tai bai powder because the flavor will not be good if you don't control the heat, but occasionally you may choose to shoot a little tai bai powder on the surface of the chicken, a thin layer of it, the function is to make the appearance of the chicken after deep-frying appear to be more glossy, so that the dish can attract people's appetite just by looking at it.

Clarified flour

Clarified flour, also known as wheat starch, is a protein-free flour that is gluten-free and highly adhesive, so it cannot be wrapped around the skin of the chicken alone; it must be mixed evenly with the batter before it can be wrapped around the skin of the chicken and deep-fried in the pan. The function of clarified flour is to make the batter of the fried chicken not loose, and more transparent feeling, also often used in such as shrimp dumplings, crystal dumplings and other Chinese snacks.

Breadcrumbs

Breadcrumbs are made from wheat, and some people use them after breaking white toast at home. They are not sticky, so they do not easily adhere to the surface of the food, and are usually used to coat fried items with other batters or egg yolks first. The use of breadcrumbs to deep-fry food, the taste is more crispy, the appearance will also present a beautiful golden color, and can be longer to preserve the crispiness of the food, will not soon become flabby, but there is a point to note, deep-frying must be especially careful when the oil temperature, not too high and not too long, otherwise the breadcrumbs easy to become burnt black.

Crunchy batter

Crunchy batter is made from a variety of ingredients, and can also be made from low-gluten flour and glutinous rice flour at a ratio of 3:1, plus a little baking powder. When deep frying, the chicken skin coated with crispy batter powder can make the skin more crispy after frying, the famous store's crispy fried chicken is added with crispy batter powder to have such a crispy effect! If you think homemade batter is too tiring, you can buy prepared batter from the supermarket.

Baking powder

Baking powder, also known as baking powder, is a baking soda plus other acidic materials made of bulking agent, so that the food to achieve the effect of fluffy, delicate texture, dissolved in water will release carbon dioxide, after heating, it will produce more gas, which will result in the expansion of the food, to promote the texture of the majority of the use of cakes, cookies and other Western-style desserts, if the use of If used in deep-frying, it will help the fried chicken to have a more delicate texture.

Fried chicken powder

Busy modern people, even though they love to cook, they don't have a lot of time to marinate and make batter, so go to the supermarket and buy the kind of fried chicken powder that is made in advance! It will save you the trouble of making batter at home.

Salt-crusted chicken powder

Do you like salt-crusted chicken? But you don't know if it's clean and hygienic at the stalls outside, so why not DIY it at home? The most time-saving method is to buy the commercially available salt-crisp fried chicken powder, and add a pinch of pepper or chili powder after frying.

Curry powder

Curry powder has an aromatic and spicy flavor, made from a variety of spices, and has the function of stimulating the appetite, helping blood circulation, and can promote sweating to lower body temperature, so many subtropical countries are quite preferred to eat. In curry fried chicken, we use curry and batter for mixing, not only for the fried chicken to change the flavor, but also can bring more healthy elements. It is available at condiment stores or supermarkets.

Red pepper powder

Red pepper powder is made from mild red chili peppers, in the taste is not too stimulating spicy, coupled with its bright red color, in the food seasoning and color, can bring a very good effect, sprinkled in the fried chicken on the color of a lot of people, but also to meet the spicy people love, especially to do the spicy chicken wings it is even more indispensable, but afraid of eating spicy people will have to weigh the consumption of it.

Pepper salt

Pepper salt is made from white pepper and fine salt, spicy flavor, can stimulate the appetite, but also bring out the aroma of the food, the general taste of heavy people in the consumption of fried chicken, especially like to add pepper salt, in order to add to the delicious food, and for the fried chicken to bring the aroma of the rich.

Chicken thighs

Ingredients: 6 chicken thighs, 3 tbsp crispy batter, water

Marinade: minced onion, 3 green onions, 6 slices of ginger, 3 tsp light soy sauce, 3 tsp rice wine, 1 tsp chicken broth mix, a pinch of ground black pepper

How to make it:

(1)Wash the chicken thighs, and marinate them in all the marinade ingredients for about 20 minutes until they become tasty.

(2) Mix the batter with water, then mix it with the chicken thighs in Method 1 to coat the chicken thighs with a thin layer of batter.

(3) Heat about 1/2 of the oil in a wok over medium heat, then place the chicken thighs in the wok and deep-fry over low heat for about 4 minutes, then return to medium heat and deep-fry for about 1 minute, until the exterior is golden brown.

Fried chicken tips: When frying, if you continue to use medium heat, the temperature of the frying pan will continue to rise, which will easily cause the surface of the chicken part of the surface coat quickly burnt black, while the inside of the chicken is still half-cooked condition, so when the chicken into the hot frying pan, you must remember to turn the heat down immediately, and then turn the heat back to medium in the last minute before the pot is ready to start, in order to force out the oil, so that the fried chicken tastes less greasy. The first thing you need to do is to make sure that the chicken is not too oily!

Materials: 8 chicken wings, a little bit of cornstarch.

Marinade: minced onion, 1 green onion, 2 slices of ginger, wine, 1/4 tsp chicken broth mix, black pepper, salt

How to make it:

(1) Wash the chicken wings and marinate them in all the marinade ingredients for about 20 minutes until they become tasty.

(2) Pat the chicken wings in recipe 1 with a thin layer of cornstarch and prepare to cook.

(3) Heat about 1/2 of the oil in a wok over medium heat, add the chicken wings from Method 2, reduce the heat to low and fry for about 2 minutes, then return to medium heat and fry for about 1 minute, until the exterior is golden brown.

The secret to making leftover fried chicken tasty

When it comes to the holidays, there's often a lot of food left over in every home, but how do you make leftover fried chicken tasty again? Now let's explore the secret of returning fried chicken to the pot, so that you can have a better understanding of this fragrant and tempting food, fried chicken!

Preservation methods

The fried chicken, remember to wrap it in plastic wrap and put it in the refrigerator, so that the fresh flavor of the chicken will not be easily lost; if you put it for a short period of time, such as every other day, every other meal to eat, just put it in the freezer, if you intend to put it for a longer period of time, such as two days or more, then you have to put it in the freezer to save it, to save it in the freezer at minus 18 degrees Celsius, the general preservation period to save it to -18 degrees Celsius. In the case of a freezer, the shelf life can be up to four months, but it is recommended that you consume the food within a week in order to enjoy the flavor of the fried chicken in its entirety.

Heating tips

How do you reheat fried chicken from the refrigerator without losing the flavor? Let's take a look at the pros and cons of each method of reheating!

Returning the chicken to the frying pan

Returning the chicken to the frying pan again will make the skin crispy, but in the process of returning the chicken to the frying pan, even though the skin won't change its crispiness, the texture will become hard and dry, and the exterior will turn black, so this is not the best method.

Electric pot

The main function of the electric pot is to steam, brine and stew, although it has the function of heating, but the water vapor inside the pot will cause the crispy skin on the surface of the fried chicken to become soft, and the taste will be deteriorated, and it is not suitable for heating the fried chicken.

Oven

With oven heating, although the outer layer of the crispy skin of the fried chicken is not easy to change, but the skin of the fried chicken will be heated because of the oven and slowly become charred black, and easy to force out the oil, the meat will become hard, but the effect will be better than the electric pot. If you use the oven to heat, you need to pay attention to the bottom of the fried chicken pad on the baking sheet, otherwise the chicken oil dripping to the oven heaters, will cause smoke or even fire, this must be careful attention.

Microwave oven

Using a microwave oven to heat the fried chicken is the best way, although the crispiness is not as good as fresh fried chicken, but the flavor of fried chicken is not easy to lose, the meat is not easy to tighten and harden, but keep in mind that each time heated, it only takes about 3 minutes to remove. If you heat it for too long, the flavor will disappear!