When it comes to fried chicken legs and wings, many people think of McDonald's and KFC. If they make it themselves, they first think of buying marinades.

In fact, this dish is also found in traditional Chinese food, and the preparation and taste are similar to those of these brands of fast food. The marinade used is the most common seasoning.

Fried chicken legs and wings are very popular in Western fast food because they are naturally suitable for sharing meals, but they are relatively less popular in Chinese food, which is mainly set meals: there are 8 diners on a table, and if 4 A fried chicken drumstick is difficult to divide when eating. If each person has a fried chicken drumstick, then don’t order other dishes.

Although fried chicken legs have declined in Chinese food, traditional Chinese fried chicken legs are not bad in taste. The fried chicken legs in our store are spicy and crispy. People who have eaten them say they taste better than Western fast food fried chicken legs.

I will use 6 chicken wings to demonstrate how to make traditional Chinese fried chicken legs and wings. (Fried chicken legs and fried chicken wings are made similarly)

How to make fried chicken legs and fried chicken wings

1. Above are all the ingredients for fried chicken wings. Wash 6 chicken wings. 1g black pepper, 1.5g chili powder, 5g salt, 1 egg white, 40g flour, 20g cornstarch.

2. There is no need to cut the chicken wings. Cutting will make the fried chicken wings lack of juice and the meat will be dry. But if you don't cut them open, you will sometimes see residual blood inside the fried chicken wings. To solve the problem of water, use a toothpick to prick the joints of the chicken wings, and the blood will drain away during the subsequent marinating process. The meat inside the fried chicken wings is white and there will be no blood.

3. Pour all the ingredients onto the chicken wings, add 10 grams of water, and mix well with your hands. The chicken wings are not cut open and the flavor is slow to absorb. They need to be marinated in the refrigerator for at least 4 hours. Ideally, they should be marinated overnight to really absorb the flavor.

4. The oil temperature in the pot is 170 degrees. Put the chicken wings in one by one. You don’t need to turn the chicken wings over and over again. You only need to turn them over once or twice. In addition, the fire should not be too high to avoid frying the outside. The inside is not cooked yet. It takes about 3 minutes to fry until both sides are slightly brown, then you can take it out first.

5. After a few minutes, the surface of the chicken wings will soften slightly. Return to the pan and fry again. The oil temperature for the second time can be slightly higher than the first time. Two minutes is enough. Fry twice. Make the chicken wings cook more evenly, and become crispier and crispier.

6. These are fried chicken wings, spicy and crispy.

Tips:

1. This kind of fried chicken wings can be fried more at a time, but only once. Store it in the refrigerator after frying. When you want to eat, take out the chicken wings directly and fry them twice. The dishes can be served immediately in minutes, which is very efficient.

The Chef is Here to provide professional Chinese and Western food cooking knowledge. All content has been reviewed by catering professionals. All types of food methods are completely standardized and quantified, eliminating vague descriptions such as "a little" and "little fire". , all kinds of seasonings are accurate to grams, and all kinds of temperatures are accurate to degrees, allowing ordinary people to easily cook master-level dishes