How to make fried chicken thighs
Ingredients to prepare: chicken thighs, ginger, breadcrumbs, flour, cornstarch, eggs, salt, oil
Step 1: deal with chicken thighs.
Choose fat and tender chicken thighs, not the calf part on the wing root. Soak the chicken thighs for 20 minutes to remove the blood, soaking too long will affect the flavor. Cut two or three knife marks on the chicken thighs, or cut the front end in the shape of a bloom, so that the chicken can be more flavorful. Cut the ginger into strips, massage the chicken with a sprinkle of cornstarch and a pinch of salt, and marinate for two hours.
Step 2: Wrap the skin.
Prepare three bowls with flour, beaten egg, and breadcrumbs. Sprinkle a little black pepper inside the breadcrumbs. Place the marinated chicken thighs in the flour to coat them first, then roll them in the egg bowl, and finally roll them in the breadcrumbs. Shake off the excess breadcrumbs so that the skin won't be too thick when fried.
Step 3: Deep fry the chicken thighs.
Pour in as much oil as you can submerge the chicken thighs. Heat the oil until small bubbles form when you insert chopsticks into the pan. Place the chicken thighs in the pan at regular intervals, and remove them from the pan when they are golden brown on both sides.
Step 4: Repeat Frying
Wait for the oil to heat up, then add the chicken thighs again. Frying twice makes the outer skin more crispy and the fat will be forced out, so it won't be greasy to eat. Fish out the chicken thighs when they become dark in color and place them on absorbent paper.
Four steps to make delicious chicken thighs is not very simple. The skin of the chicken is fried until crispy and the breadcrumb particles make the outer skin more crispy. Inside, however, the gravy is well preserved and the texture is not dry at all. One bite is rich in layers, after marinating the chicken meat and skin have been flavored, without dipping sauce is already very tasty.