working methods

Preparation of concentrated brine: add 75g of salt, a spoonful of black pepper, 1/4 shredded onion, 3.5% garlic, half lemon, 2 fragrant leaves and 50g coriander to 1500g clean water, turn off the fire after purring, and let the juice cool.

Pickled chicken: 3 pipa drumsticks, 3 ribs on the upper leg and 3 chicken fillets. Gently massage the chicken, prepare a sealed bag, pour it with the chicken after the concentrated brine is completely cooled, and put it in the refrigerator after sealing 12 hours or more.

Soaking in salt water bath can make chicken fully separate out the water in the meat, make it more crisp and tender, and make it burst into juice.

Preparation of fried chicken powder: 400g flour, 5g black pepper powder, 5g sweet pepper powder, 8g ginger and garlic powder, 10g salt and 10g aluminum-free baking powder are mixed and divided into two parts.

Fried chicken:

1. Absorb the water on the chicken surface with absorbent paper and tidy it up for later use.

2. Evenly coat the surface with a layer of fried chicken powder (rubbing while wrapping), then coat it with yogurt, and finally evenly coat it with a layer of fried chicken powder, and ensure that the chicken is completely coated with powder and no excess dry powder falls out.

3. Pour vegetable oil into the pot until the pot is about eight minutes full, and the oil temperature rises to 50% (150℃, resulting in a lot of bubbles when chopsticks are put in). Put them in one by one and fry for about 2 minutes. The surface will have a slight shape and the color will turn pale yellow. Then stir fry with chopsticks from time to time until the surface is light golden yellow. While patting the powder, raise the oil temperature and fry it in the pan immediately after filming. The chicken is delicious. If you start to raise the oil temperature after shooting, the taste will not be crisp easily.

4. When the oil temperature reaches 60% (180℃), fry for about 1 min again until the surface is golden, and take it out.