Before frying the chicken, soak it in onion and ginger water. And use cold water so that the blood in the chicken legs can be soaked out and the fishy smell of the chicken legs can be removed. This step is the key to making the chicken legs fresh and juicy. No matter what kind of fried chicken it is, the basic requirements are that the batter or skin is crispy and the chicken is tender and juicy. The flavor type varies according to the seasoning style, which can be salty, spicy or sweet and sour.

Fried chicken is a general term for a series of fried chicken dishes. Popular fried chicken in the world includes American fried chicken, Korean fried chicken, Thai fried chicken, Japanese fried chicken, Cantonese fried chicken, Hong Kong fried chicken, etc.

How to make fried chicken

1. Prepare the materials, 5 chicken legs, two eggs, 200 grams of flour, onions, ginger, garlic, pepper powder, salt, MSG, etc. Seasoning.

2. Soak the onion, ginger, and garlic in hot water to make ginger-garlic water, then put the chicken legs into the ginger-garlic water, soak for 3 to 5 hours, and set aside.

3. Adjust the batter. Mix the eggs and flour according to the ratio of 2:7. Add an appropriate amount of water during this period. How to judge whether the batter is good or not? We will use chopsticks to check until the batter becomes a continuous line. If the batter keeps dripping, it is a very good batter.

4. Wrap the soaked chicken legs with salt and pepper, but pay attention to the amount, otherwise it will be too salty. Friends who like to eat Sichuan peppercorns can add more Sichuan peppercorn noodles, but be careful not to numb your mouth.

5. Put the chicken legs wrapped in seasonings into the flour batter and wrap it evenly, then put it into dry flour and wrap it again. Let it rest for a while, then take the chicken legs and wrap them again. Circle the flour batter. In this way, the preparation work is completely completed.

6. Heat the oil in the pan. When the oil temperature is 60% hot, add the prepared chicken legs, turn off the heat and fry slowly. After the outer dough is formed, remove and control the oil. Turn on the high heat again, and when the oil temperature is 80% hot, put the chicken legs in the pan and fry again, so that the outside of the chicken legs will be crispy. In this way, the frying is completely completed, and finally the chicken legs are taken out to control the oil.