1) Thaw the ingredients completely, drain completely and set aside.

2) part of the fried ingredients need to change the knife, in the skin a few light cuts. (such as: chicken thighs, wings, etc.)

3) into the pre-mixed marinade, (chicken : marinade : wine = 100g:10g:20g), normal marinade for 2-3 hours or so, the marinade is a good taste of the United States brand of spicy fried chicken powder (other brands can also be).

2) Wrapping process: (flour: cornstarch: spicy fried chicken powder = 2:1:1)

1) on the wrapping powder before you need to ensure that the surface of the raw material is fully wet, but must be drained, otherwise it is not easy to wrap the powder evenly.

2) Bury the ingredients in the powder, pinch the ends of the ingredients and roll and knead in the same direction for more than 5 times (more powder).

3) soak in water for about 2 seconds, so that the powder on the wings can be wet, that is, wrapped in raw materials of the dry powder into a paste (soaking is prohibited to prevent the water from washing out the batter, such as being washed out of the powder can be wrapped again)

4) pick up the drained, and then put into the dry powder to repeat the above method of wrapping the powder kneading for more than 5-10 times, the surface of the skin is completely and evenly hung on the scales, you can Stop pressing and kneading.

4) Wrapped in powdered raw materials should be fried immediately, otherwise it will affect the generation of scales. Frying temperature control within 165 degrees, frying 5-6 minutes, frying until the color of light golden yellow fish up. Prick the thickest part with a toothpick to see if there is blood coming out.

Fried Chicken Legs

Main Ingredients 1 pair of bamboo shoot chicken legs. 2 eggs.

Seasoning Vegetable oil 500 grams, (consume 50 grams of oil), 30 grams of cooking wine, 5 grams of salt, amount of wet starch, monosodium glutamate (MSG) 5 grams of green onion, ginger 15 grams each, 10 grams of pepper salt.

Method (1) will be raw chicken thighs cut open, bone into a stalk, with the tip of the knife will be cut off the tendons, pierced into numerous small holes immersed in cooking wine monosodium glutamate, salt, and cut into cubes of onion, ginger juice, flavored for about 1 to 2 hours. (2) will be soaked chicken thighs shake off the onion, ginger, dipped in egg white, wet starch stirred into a thick paste, under the frying spoon in hot oil over high heat for about 15 minutes was golden brown when fishing, dipped in salt can be eaten.

Features The color is golden yellow and colorful, the chicken meat is tender and tasty.