Author \ Food Editorial Department

What you should know

Night market snacks have always been the main food in Taiwan Province, such as chicken chops and salty crispy chicken, which are all must-try when you come to Taiwan Province! But do you think it's good to put food wrapped in powder in the oil pan? To get a crisp taste, we need to consider "elasticity" and "water retention", and even wrap it with wet powder or dry powder, and the taste is very different!

Night market snacks have always been the main food in Taiwan Province, such as chicken chops and salty crispy chicken, which are all must-try when you come to Taiwan Province! But do you know how to fry at home as juicy and crisp as the salty crispy chicken sold in the night market? It seems simple to just put the food wrapped in powder in the oil pan, but you must learn the hidden little step! The principle behind crispy taste needs to consider "elasticity" and "water retention"!

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Although the food fried by homemade "salty crispy chicken" contains high calories and fat, it is quite healing to eat, especially when the oil temperature is high, which makes people can't help but move their forefinger! And behind this crispy taste, there is a scientific principle! Through the detection of the Department of Food Science of Donghai University, it is found that chicken pieces are cooked by different methods, such as roasting, frying, frying and boiling. The hardness of frying is in the middle, and it will not be too hard or too soft. Besides hardness, brittleness also has problems of elasticity and water retention.

why is the fried food crispy on the outside but tender on the inside? It is because in the process of frying, the surface temperature will rise rapidly, so that the water will "vaporize" and run away, leaving a crisp hard shell. High-temperature frying will produce "caramelization reaction" and "Mena reaction", which will produce attractive oil aroma.

When the outer surface of the muscle is wrapped by a hard shell, it can prevent the water inside the food from evaporating, thus retaining the water, and because of the increased vapor pressure inside, the food will be cooked quickly, and the fried food will be crisp and juicy!

salty crispy chicken and American fried chicken taste very different! Wet powder and dry powder are very important!

Both Chinese and western foods are very popular in Taiwan Province, such as salty crispy chicken or American fried chicken, but salty crispy chicken tastes heavier, harder and more delicious than American fried chicken. It is not difficult to make salty crispy chicken with crispy outside and soft inside! First, marinate the chicken, then dip it in fried powder. First, fry it slowly at low temperature, so that the chicken is cut off (about 8 minutes cooked). Then, before eating, fry it quickly with high fire for the second time, and the delicious salty crispy chicken can be served.

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The recipe is different. You need to season the dry powder first, then dip the chicken in egg liquid and dry powder, and finally put it in the oil pan, and fry it once until it is cooked. Compared with salted chicken, American fried chicken is lighter, but it is better than salted chicken in crispness! The taste of American fried chicken is the best just after frying, but because the chicken has not been marinated, it is easy to separate the skin from the meat after cooling, and the skin is soft and the meat is firewood.

In contrast, salty crispy chicken will keep crispy skin and juicy inside after being put for a long time. The reason is that salty crispy chicken is pickled with wet powder and fried twice, which can make the appearance crisp and lock the aroma and moisture. However, no matter what the taste, both kinds of fried chicken have their own advocates!

Taiwan Province's salty crispy chicken and chicken chops have repeatedly ranked among the world's cuisines, and it is not difficult to master the skills. As long as the steps of pickling and frying in sections are well done, everyone can make Taiwan Province's signature cuisine!

Salty crispy chicken and American fried chicken taste very different. If you master some tricks, everyone can "fry" different tastes! (film source: authorized by TV's "Master Sain")

The TV popular science program "Master Sain" lets the public know the scientific knowledge in the "28 cooking methods" of traditional cooking in an interesting way through easy-to-understand scientific explanations, combining location, famous food stories and practical operations. The program premieres at 6: pm on Friday or 6: 3 pm on Saturday on TV 3.