Ordinary fried chicken method~~ 1) Marinating process:

1) Completely defrost the raw materials and drain completely for later use.

2) Some fried ingredients need to be modified and the skin lightly scored a few times. (For example: chicken thighs, wings, etc.)

3) Put in the pre-prepared marinade, (chicken nuggets: marinade: cooking wine = 100g: 10g: 20g), marinate normally for 2-3 hours Around, the marinade is McCormick brand spicy fried chicken powder (other brands will work too).

2) Breading process: (flour: cornstarch: spicy fried chicken powder = 2:1:1)

1) Make sure the surface of the raw materials is fully moist before coating. , but it must be drained, otherwise it will not be easy to coat the flour evenly.

2) When coating with flour, bury the raw materials into the prepared flour, pinch both ends of the raw materials with your fingers and roll them in the same direction for more than 5 times (more flour is needed).

3) Soak it in clean water for about 2 seconds to moisten the powder on the middle of the wings, that is, the dry powder wrapping the raw materials becomes paste (do not turn it during soaking to prevent the water from washing away the batter. If it is washed away, it can be coated in flour again)

4) Pick up and drain the water, then put it into dry powder and repeat the above-mentioned powder-coating and kneading method for more than 5-10 times, until the skin is completely evenly coated. Once the scales are on, you can stop pressing and rubbing.

4) The flour-coated raw materials should be fried immediately, otherwise it will affect the formation of scales. Control the frying temperature within 165 degrees, fry for 5-6 minutes, and fry until light golden in color. Use a toothpick to prick the thickest part to see if blood comes out.

Delicious and spicy fried chicken wings

Ingredients:

Fresh chicken wings, red dried chili cuts, Sichuan peppercorns, green onions, ginger slices, garlic slices, eggs Green, salt, cooking wine, bread flour.

Method:

1. Wash the chicken wings and score a few lines on the surface with a knife, add cooking wine, salt, green onions and ginger slices and marinate for 30 minutes. Remove the green onions and ginger slices, then stir in the egg whites and sprinkle with bread crumbs.

2. Heat the wok and add more oil to basically submerge the chicken wings. When the oil is very hot (you can see smoke coming out), add the chicken wings and fry until the surface of the chicken wings is golden brown, take out the chicken wings and set aside for later use.

3. Leave a little oil in the wok, heat it up, add dried chili segments, Sichuan peppercorns, green onion segments, and garlic slices. When the aroma is released, immediately add the chicken wings, stir-fry quickly and remove from the pan.

Reminder:

When making fried chicken wings, first turn on medium heat, put the chicken wings in and fry. If you see the surface changes color, turn on low heat, cover the pot, and simmer for 2-3 About minutes, then open the lid and fry over high heat. This will color it immediately and the skin will be very crispy. Once it colors, take it out and drain the oil immediately. If you do it slowly, the chicken will lose its moisture and become dry.