Chicken Thighs
260g
Tomatoes
30g
Cabbage
20g
Lettuce
15g
Sides
Oil
Moderate
Salt
1/2 tsp.
Black pepper powder
1/8 tbsp
Ginger slices
5g
Garlic granules
5g
Egg white
2 tbsp
Corn starch
3 tbsp
Lye
0.5g
Water
Moderate
Steps
1. Soak the chicken thighs in water for more than 1 hour, fish them out and wash them, remove the bones, remove the tendons, fat and thick skin, leave a small amount of thin skin, and chop them horizontally and vertically with the back of a knife a few times to loosen the meat slightly.
2. Cut the chicken thigh meat into several pieces of similar size.
3. Put the meat into a bowl, add salt, black pepper, ginger and garlic, mix well and marinate for 30 minutes.
4. Add egg white, scrunch well; add cornstarch, scrunch well; add lye, scrunch well. At this point, you can add water, or not, depending on the surface of the chicken paste rendered not dry or thin state can be.
5. Pour oil into the pot, the oil temperature rises to about 70% hot, a piece of chicken pieces into the block, medium heat frying about 3 minutes.
6. Fry until the surface is golden brown, then fish out.
7. Turn up the heat, wait for the oil temperature to rise and add all the fried chicken pieces at once, deep fry over high heat for about 1 minute, and then fish out when the surface turns darker in color.
8. Add tomatoes, lettuce leaves and cabbage to the plate, and use kitchen paper to absorb the excess oil from the chicken pieces before placing them on the plate.
Tips
1, put a little lye can play the role of more crispy texture, in the deep-fried other food can also be used.
2, frying to fry twice, the first time is to fry, in the heating about half a minute after throwing a piece of green onion leaves, depending on the green onion leaves around the small bubbles will indicate that the oil temperature is almost in the seventy percent of the heat or so. Fry well out of the heating temperature can be slightly larger, high temperature and then fry again, so the color is more beautiful, taste is also better.