Presumably, many people have done it at home, but the fried chicken legs are either not crisp or easy to paste. In fact, fried chicken legs can be divided into "dry frying" and "soft frying". Direct frying with starch is called dry frying, which tastes crisp, but it is easy to get angry if you eat too much, and soft frying is paste hanging. Although the taste is almost bad, it is not easy to get angry. Let's share the practice in detail. Come and study with your favorite friends.
Crispy chicken leg
1. First, we prepare some chicken legs. After washing them, we put flower knives on both sides to facilitate frying and tasting.
2. Cut the onion, slice the ginger together with the chicken leg, add 2g salt, 2g pepper, 5g oyster sauce to enhance the freshness, 5g cooking wine to remove the fishy smell, 2g soy sauce to adjust the background color, grab it by hand to make the juice evenly wrapped on the chicken leg, and marinate for 10 minute to make the chicken leg have the bottom taste.
3. Prepare the right amount of flour. First, add a proper amount of water and stir until there is no pimple. Then add water several times to make a fine batter. In addition, prepare an appropriate amount of dry flour and bread crumbs for later use.
4. After the chicken leg is marinated, first wrap it with a layer of flour and then a layer of paste, then wrap it with a layer of flour and batter, and finally stick it with bread crumbs, so that it will be more brittle when fried.
After all the processing is finished, we start frying. Heat the pan and pour in more vegetable oil. The oil temperature is 50% hot. When the oil surface is slightly smoky, put the chicken legs into the pot in turn, keep the fire low and fry slowly, and turn them over frequently to make them evenly heated. The oil temperature must not be too high, which is likely to cause the chicken leg to be caught inside. Fry for about seven or eight minutes, and fry until golden brown. After controlling the oil, you can put them in a plate with tomato sauce or cumin and Chili noodles.
Technical points:
1. Chicken legs should be marked with flower knives on both sides to facilitate frying and tasting.
2. Chicken legs must be pickled in advance, otherwise the salty taste can't fully penetrate, resulting in insufficient bottom taste.
3. Keep a small fire during the whole frying process, so that the heat can slowly penetrate in. If the fire is too big, it is easy to have different cooking inside and outside.