Fried chicken and grilled chicken are both delicious.

But you can't eat too much fried chicken, the fat is too high.

Fried chicken that tastes so good it makes you cry

1. Air fryer is not a substitute for deep frying. If you want to use the air fryer, after the marinade is not coated with powder, directly into the air fryer to fry, with the skin of the oil, but also very fragrant, but not as delicious as deep-fried.

2. teaspoon (teaspoon) is a small spoon, a teaspoon of salt is about 6 grams. A tablespoon is a larger spoon for eating, and a tablespoon of soy sauce is about 16 grams. Don't get it wrong, or you'll have to beat the salt vendor to death.

Ingredients ?

1.5 pounds skin-on chicken thighs

2 cups flour

2 cups cornstarch

2 eggs

1 teaspoon salt

2 tablespoons soy sauce

2 teaspoons grated ginger

2 teaspoons minced garlic

1 teaspoon olive oil

2 teaspoons sugar

black pepper 1 tsp

Cumin, pepper, etc. to taste

How to Make Tasty Fried Chicken ?

Wash and debone skinned chicken thighs.

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Skin-on chicken thighs, all boneless.

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Pat the chicken flat with your hands and cut into pieces. It's best to make sure that each piece of chicken comes with a little bit of skin on it so that it fries up best. Pick off the chicken leg bones, you can put them in a plastic bag and keep them for later use in soup.

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In the cut pieces of chicken, add soy sauce, salt, minced garlic, minced ginger, sugar, black pepper (pepper powder can also be used), olive oil (or usually used for frying oil), and then scratched well marinated for more than half an hour. (I don't have a big bowl at home, so I divided it into two bowls.)

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Take a large spoonful of starch. I should be using tapioca flour here, corn starch, sweet potato starch will work.

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Take a heaping tablespoon of flour as well. The ratio of starch to flour is 1:1.

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Put the starch and flour in a large dish to make it easier to coat the chicken later. I usually start with one cup of flour to one cup of cornstarch and then add more when I don't have enough. It's less wasteful that way.

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With chopsticks, stir the cornstarch and flour together.

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Here I started with one egg, then I didn't have enough egg and beat another one.

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The preparation is done!

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The leftover oil from yesterday's French fries. Of course it is still recommended to use new oil for frying.

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Pick up a piece of chicken with chopsticks and coat it in flour + cornstarch.

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Then dip it in the egg mixture.

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Then back to the flour + cornstarch for another dip.

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Coated egg and flour chicken pieces first put on a plate to rest for a while, so that the egg mixture and flour close contact for a longer time. It's better to put them together in the pan later, when the heat is more manageable.

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When the oil temperature comes up, about 60% hot, put the prepared chicken pieces into the frying pan.

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Don't use chopsticks to stir the chicken when you put it in, it's okay if the chicken pieces stick together, when the shell is crispy, it's good to use chopsticks to separate them. About three or four minutes to fry, this depends on the size of the chicken pieces to, not sure cooked or not cooked, just quietly taste a piece of it. Hahahahaha, it's just so random.

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Fry until the skin is browned when fishing out.

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Lastly, use high heat to re-fry again, this time the oil temperature should be higher, 70% to 80% of the oil, the chicken pieces just re-frying for a minute. The chicken pieces will have a layer of crispy shell.

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Sprinkle with pretzel salt and pretend you're eating salt-crusted chicken. Dip it in ketchup and you'll feel like you're eating KFC again. Real Japanese fried chicken should be eaten with mayonnaise. It's better than you can imagine, so give it a try!

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