Six chicken wings

4 grams of salt

4 grams of black pepper

2 slices of ginger

Egg white 1 piece

Lemon juice right amount

60 grams of flour

Starch 60 grams

Pepper powder (optional) appropriate amount

Garlic powder (optional) Appropriate amount.

method of work

1, 6 chicken wings are washed and drained, and the water on the surface is dried with kitchen paper. The surface of chicken wings should be relatively dry, so as to avoid splashing large oil spots during frying. If you have time, you can poke holes in both sides of the chicken wings with toothpicks and marinate them directly (if you don't have time, you can cut the front and back sides of the chicken wings three times with a knife, which can help speed up the marinating. )

2. Put all the chicken wings in a large bowl, add 4 grams of salt, 4 grams of black pepper, 2 slices of ginger, 1 egg white and a proper amount of lemon juice.

3. Grasp the chicken wings and seasonings evenly by hand to help the taste. Wrap in plastic wrap or put in plastic wrap bag for cold storage and pickling for more than 6 hours. (If you cut both sides with a knife, you can marinate it in about 30 minutes, and if it is a big chicken leg, marinate it 1 hour.)

4. Mix 60 grams of flour and 60 grams of starch evenly, and then take a bowl of water for later use.

5. First, put the marinated chicken wings into the mixed flour and wrap them evenly. Knead them and shake off the excess flour. Put them in clear water for 3 seconds and then take them out. Then wrap them in flour and knead them. Pat them with your hands and shake off the excess flour.

6. Repeat this twice, and the chicken wings will be crispy and delicious!

7. In a clean and waterless pot, pour in the oil immersed in chicken wings or chicken legs, and heat the oil to 70% to 80% heat, about 200 degrees (just throw a little flour in first and make it sizzling). Put the chicken wings into the oil pan one by one and fry them on medium-high heat.

8. Don't turn the chicken wings in a hurry, fry them for one minute and then turn them over. If the oil temperature is hot enough, don't worry about sticking together.

9. Turn over one side in this way 1 min. After frying for about 5-6 minutes, the surface is slightly yellow. Poke it with chopsticks and feel that the skin is a little hard. Then take out the chicken wings and put them aside, and let the residual temperature inside it continue to heat itself.

10, the oil is heated to about 2 10 degrees, and the chicken wings are put back into the pot for deep frying for about 30 seconds-1 minute, and then the chicken wings are taken out of the pot.

1 1, a chicken wing that is crisp and tender outside and juicy is finished!

12, can't wait, get started, it's so hot o (∩ _ ∩) o.

13, 6 _ (,3 "∠) which are too few to be divided _

14、? (? `? ) delicious.

Tips

1, chicken wings before curing must be dried to avoid splashing when frying.

2, like other flavors, you can also add Chili powder, garlic powder and other seasonings to marinate.

3. When curing chicken wings, you can use toothpicks if you have time, and cut the front and back sides of chicken wings three times with a knife if you don't have time.

4, more oil, it is appropriate to immerse chicken wings.

5. If it is a chicken thigh, remember to lower the oil temperature in the later period, because the chicken thigh is not easy to cook, so it should be fried slowly, otherwise the outside is burnt and the inside is not cooked yet. Another way is to cut the chicken thigh directly and fry it evenly, which will be easier to cook.

6. Another wrapping method is to wrap a layer of starch first, then a layer of egg liquid, and then a layer of bread crumbs.

7. Another wrapping method is to wrap only a thin layer of starch and fry the skin of chicken wings separately, which tastes good.