Eggs 2pcs

Supplementary IngredientsTapioca Starch

Salt, Pepper, Five Spice Powder, Black Pepper, Cayenne Powder

Garlic Powder, Low Gluten Flour, Starch

1.Prepare 500g of Chicken Wing Roots, insert some holes with a knife, it will be able to be more flavorful when marinated.

2. Put the chicken wing roots into a bowl and start seasoning. Seasoning ratio should be very accurate, it is best to use weigh, 6g salt, 2g pepper, 1g five spice powder, 2g black pepper, 3g chili powder, 2g garlic powder. *Can use 2 cloves of garlic crushed into puree

Massage for a while so that the chicken adsorbs the seasoning, then marinate for 30 minutes.

3. Add 100-110g tapioca starch with 2 whole eggs in batches.

Mix slowly and evenly, similar to the way you do for the little crispy pork. Too thin to add powder, too dry to add water, water to 5-10g so add, do not add too much, hanging paste to this degree can be.

4. Then do the part of the shell, 120g low gluten flour, 60g starch, 3g chili powder, 3g pepper, 3g garlic powder, 4g salt, 3g black pepper.

5. Stir well to coat the chicken wing roots with flour, and press firmly when wrapping.

6. Tap the excess powder on the chicken wing root, and then 140 degrees oil temperature, for the first deep frying. Don't put the wings in all at once, put 4-5 at a time and fry them for about 3 minutes until they are fully cooked.

7. After removing, adjust the oil temperature to 180 degrees, and deep-fry for the second time for about 30 seconds, until the surface is golden brown.

8. After frying, put it on absorbent paper to suck out some oil.

9. Eat according to their own taste can add some chili powder.

TIPS

1. Don't fry the wings for too long, and fry the thighs for longer

2. If you want the outside to be crispy and the inside to be tender, the frying time should be shorter

3. Frying at 140 degrees is to cook it, and at 180 degrees it is to make it more crispy

4. The brand of the seasoning is Yummy

Making time

330min marinating+15min deep frying