The crispy and delicious fried chicken to retain the juicy taste of chicken, of course, or to mix the first marinade, so that the meat can retain the meat juice. Some people think that less oil fried chicken contains less oil, in fact, the amount of oil only can not have over the ingredients, fried things will not contain too much oil, because the amount of oil can produce a greater buoyancy, so that the ingredients evenly heated, but also not easy to get off the paste, sticky pot, so the fried chicken in the just into the frying pan, it is best to not dial, so as to avoid frying powder in the solidified before the detachment. The chicken is fried to medium heat until the skin is golden brown, and then use high heat to force the oil before starting the pan, so that the chicken can be fried out of the outside of the crispy and tender and does not contain too much oil.
Five-spice chicken
Ingredients:
1 chicken thigh, 1 tbsp minced garlic, 1 green onion, 1 cup groundnut flour, 1 egg
Marinade:
1/2 tbsp five-spice powder, 1/2 tsp ground cinnamon, 1 tsp ground pepper, 1 tbsp each of soy sauce, sugar, and wine
Practice:
1. Cut into cubes, add marinade and minced garlic and scallions, then refrigerate for about 2 hours.
2. Remove the chicken pieces, drain the marinade and dip them into the egg mixture, coat them evenly with the groundnut flour and leave them to rehydrate.
3. Heat oil in a pan to 160 degrees Celsius, add the chicken pieces and fry slowly over medium heat until golden brown, then force the oil over high heat before removing from the pan, lift up the fried chicken pieces, drain off the oil and serve.
Thousand Island Sauce Tender Chicken
Ingredients:
3 slices of chicken thigh cutlet,
1 package of lettuce (about 300 grams), 2 tablespoons of taiyaki powder
Seasoning:
1 tablespoon of soy sauce, a pinch of pepper, 1 tablespoon of wine, ? cup of Thousand Island Salad Sauce
Method:
1. Wash the lettuce well, and put it on a plate.
2.
2. Cut chicken thigh steak into small pieces, add soy sauce, wine and pepper and mix well until the seasoning is completely absorbed by the chicken, then add tai pai dong powder and mix well. Place in a 180℃ frying pan over high heat and deep-fry until set, so as to form a crispy shell on the outside, and then ruffle the chicken pieces and deep-fry them until they are well cooked, then lift them up and drain off the oil.
3. Pour out the oil, add the fried chicken pieces and Thousand Island dressing into the pan and toss well with residual heat, then serve on top of lettuce to finish.
★Thousand Island Salad Dressing: Take 1/2 cup of salad dressing, 2 tbsp of whipping cream, 1 tbsp of tomato paste, 1 tbsp of onion, 1 tbsp of pickle, 1 tbsp of parsley, and 1 diced hard-boiled egg. Stir well to combine.
Tips
If you're worried about the heat content of the sauce, reduce the amount by adding a little bit of water to coat the chicken, then sauté until the sauce is reduced.