Pickling method: put the collarbone of the fried chicken which is washed and drained into a large basin, then mix all the marinades together and pour them directly into the collarbone of the fried chicken, then grab and mix them evenly (so that each piece of chicken has marinades), seal them with plastic wrap, and then put them into a fresh-keeping cabinet for cold storage and pickling for about 12 hours. (Let it stand under normal conditions in winter. )
Pickling formula of homemade version of fried chicken clavicle;
2 15g sugar, 20g starch, 50g monosodium glutamate, 3g white pepper, 15g chicken powder, 13g onion powder, 13g garlic powder, 60g sweet pepper powder, 125g edible salt and water.
Pickling method: In a clean bowl, put white sugar, monosodium glutamate, white pepper powder, chicken powder, onion powder, garlic powder, sweet pepper powder and edible salt into the bowl, then stir evenly, add a proper amount of water after stirring evenly, then add starch, stir evenly and pour directly into the collarbone of the chicken, and then stand for pickling.
Step 3: Wrap in flour and fry.
After pickling, prepare a powder and fry it, which will make the fried chicken clavicle more crisp and fragrant. To make this fried chicken powder, you need to prepare the following ingredients.
Appropriate amount of raw flour, flour, crispy rice flour and clear water (if the flour is wrapped, the dosage can be controlled according to the weight of the ingredients). After the ingredients are ready, we take out a clean container, then put the raw flour, flour and crispy rice flour into the container and stir well, then add clean water and stir while adding water. The most convenient thing is to stir with a manual whisk until there is no dry powder pimple. If you pour water, remember to pour it slowly, and then stir it while pouring, which will save more effort later.
After the vermicelli is made, we add the marinated fried chicken clavicle and stir it evenly. When the oil temperature is good, we can fry it directly in the pot. If the fried chicken clavicle is basically golden, we can control the oil and then sprinkle with powder. (Tips: If there are many fried materials, remember to fry them several times. If it's fried, we can wrap it in fried strips.