Before you wrap it, put it in water and wet it, then you have to drain it or else it won't wrap evenly.
Then it's time to get to the point where you put the chicken drumstick in the noodle, pinch the two ends of your fingers together and roll and knead a few times in one direction, and the noodle needs to be more
Then you put the chicken drumstick in the water to dampen it a little bit, and then you put it in and take it out right away, and then you can see the noodle turning into a paste on the right side.
Take it out and drain it, then put it in the noodle and repeat the above method until the scales come out on the line, usually repeat ten times, huh?
Wrapped in the surface of the finished to immediately fry, or not fried scales, deep frying temperature control at 160 degrees above, fried 5-6 minutes, golden brown on the ok.
Detailed practice:
Fried chicken thighs
Can be compared with KFC, golden scales appearance, crispy texture
Main raw materials
Chicken thighs (marinated) 1000 grams
Frying Powder 250 grams
Mixing the proportion of slurry:
Powder: water = 1: 1.2 ~ 1.3
Other Ingredients:
Water (Ice or Cold) 300g
Detailed Steps
Step 1:Wash the chicken thighs, prepare the marinade, deep frying powder, and water, and set aside.
Step 2:Measure the marinade (you can use Super Spicy Marinade) and water according to the marinade ratio and mix well, pour it into the chicken thighs and leave it to marinate for 12 to 24 hours; according to the proportion of the slurry, measure the deep frying powder and water and mix well to make the slurry.
Step 3: Baste: Place the marinated chicken thighs in the batter, making sure they are evenly coated with the batter; then drain: Drain off the excess batter until there are no strands of batter running down the sides of the chicken thighs.
Step 4: Powder: Cover the battered chicken thighs with powder and press them slightly with your hand; then turn and knead the meat with your hand with dry powder (not too hard) to make the surface of the meat appear naturally scaly, make sure that the surface is completely covered with the powder, paw off the floating powder and leave it for deep-frying.
Step 5: Put the prepared chicken thighs into the frying pan and deep fry, according to the size of the chicken thighs, you have the flexibility to control the oil temperature (recommended oil temperature of 170 ℃ ~ 180 ℃) and time, until cooked.