Main ingredient: 200g chicken skin. Accessories: 300 ml oil, 1 green onion, 7 grams of Orleans seasoning powder, a spoonful of white sesame seeds, a small piece of seaweed, 20 grams of tapioca, 30 grams of flour, 1 gram of baking powder.

Mix the green onion with the degreased chicken skin and Orleans seasoning, then wrap in plastic wrap and refrigerate overnight.

Pick out the scallions and add the tapioca and flour baking powder, mix well.

Because of this, if the surface of the chicken skin is not covered with dry powder after mixing, then you need to add tapioca and flour again, according to the recipe ratio.

The oil temperature seven or eight percent hot can go down to fry, the first deep-fried until the surface of the golden brown, just put down do not move chopsticks or spatula, and so on stabilized before moving.

Fish out the oil control.

Then high heat, deep fry again until the surface color darker. Do not overcook. Remove from the heat and drain off the oil, then use kitchen paper to absorb the oil. Sprinkle with sesame seeds and seaweed.

Cooking tips:

Chicken skin is recommended for chicken breasts, as it has less fat and tastes better when deep-fried.