1) Make sure the surface of the ingredients is well moist before coating, but it must be drained, otherwise the coating will not be easy to be uniform.
2) Bury the ingredients in the powder, and pinch the ends of the ingredients in the same direction to roll and knead the powder more than 5 times (the powder should be more).
3) put in the water to soak for about 2 seconds, so that the wings on the powder can be wet, that is, wrapped in raw materials of the dry powder into a paste (soaking prohibited turning, to prevent the water from the batter washed out, such as being washed out of the powder can be wrapped again)
4) pick up the drained, and then put into the dry powder repeat the above method of wrapping the powder kneading for more than 5-10 times, the surface of the skin completely and evenly hung on the scales, you can Stop pressing and kneading.
4) Wrapped in powdered raw materials should be fried immediately, otherwise it will affect the generation of scales. Frying temperature control within 165 degrees, frying 5-6 minutes, frying until the color of light golden yellow fish up. Prick the thickest part with a toothpick to see if there is blood coming out.
The first marinade: add ginger paste, onion paste, sugar, salt, five-spice powder, sesame oil, soy sauce and dark soy sauce, stir until the sugar is dissolved, add the chicken thighs marinade overnight (marinade portion of their own taste increase or decrease, to do a little sweeter will be more delicious).
The second marinade: first salt and five spice powder, pepper powder coating the surface of the chicken thighs, let it rest for half an hour, add cooking wine, onions, green pepper, soy sauce, scratch evenly and let it rest for 15 minutes.
The third marinade: add thyme, parsley, brandy, pepper, minced onion, honey, ketchup.
The fourth marinade: add white wine, soy sauce, oyster sauce, ginger, scallion OR minced onion, maltose syrup, a small amount of cornstarch, and egg.