Because I just made a meal of big fried chicken thighs a few days ago, and it was pretty well done, with top-notch flavor. Let's start with the marinade.

1, first of all, the fresh chicken thighs into the container, in order to put salt, chicken essence, pepper, star anise, and finally into the water did not exceed the chicken thighs on it. Put it in the refrigerator to marinate overnight.

2, prepare two eggs into a bowl, the marinated chicken thighs wrapped in egg wash, then wrapped in cornstarch, then wrapped in egg wash, and finally wrapped in instant noodle crumbs (instant noodle crumbs will be more crispy fried)

3, start the pot of boiling oil, the oil burned to 7 ≈ 8 into the heat (put wooden chopsticks into the oil, chopsticks blistering on the line) into the chicken thighs, frying for a while, turn off the heat and frying for 30 minutes on the almost! If you are not sure, you can fish out one with a knife to see, no blood color on the line. Taste, outside the crispy tender, chicken thighs fully absorbed the juice of the marinade, taste first-class Oh.

How to deal with the three important links

①: chicken thighs pretreatment, first of all, will buy back the chicken thighs with a knife in the surface of the cross cuts, and then put the chicken thighs into a bowl filled with water to soak, during the period of half an hour every time to change the water can be, until the infiltration of the water without blood.

(Note: This step is mainly to force the blood out of the chicken thighs, so as to achieve the effect of deodorizing the chicken thighs, so that the chicken thighs will not have a fishy taste.)

②: marinate chicken thighs, after the deodorization of chicken thighs and then with cooking wine, salt and other seasonings to marinate the following, so that the chicken thighs will be eaten more tender and flavorful.

(Remarks: This step is mainly to marinate the chicken thighs to taste, at the same time after marinating the chicken thighs are more soft and tender, so that the chicken thighs made out of eating taste tender and flavorful.)

3: frying chicken thighs, chicken thighs should be fried twice, each time the oil temperature is different. The first time when the oil temperature is 50 percent hot to fry in the pan is to fry the chicken thighs, the second time when the oil temperature is 8-9 percent hot to fry in the pan is to fry the chicken thighs fluffy and crispy.

(Remarks: When frying chicken thighs, the oil temperature requirement is higher, each time the oil temperature can not have too much error, or the fried chicken thighs taste bad.)

Get a good grasp of the above three important aspects of the operation, you can make a crispy tender crispy chicken thighs.