I believe fried chicken is also the favorite of many people, but it is difficult for many people to cook fried chicken at home like the fried chicken shop outside. The skin is not crisp enough, and the chicken is not delicious enough. I believe that friends who have cooked fried chicken at home have a deep understanding of these two points.
To make fried chicken delicious, you must first marinate the chicken wings and then wrap them with flour or starch. The following small series will share with you the specific practice of fried chicken wings. If you master the above two points, you can also make crispy and tender fried chicken wings at home.
-Fried chicken wings-
Preparation materials: 400g chicken wings, 20g Orleans marinade, a little onion, a little shredded ginger, 60g corn starch and 30g potato starch.
Practice steps:
1. First thaw the chicken wings, soak them in clear water for a few minutes, then take them out to control the moisture, and insert some small eyes on both sides of the chicken wings with toothpicks. Inserting some small eyes on the surface of chicken wings can make the chicken wings more tasty without destroying the appearance.
2. After all the holes on the surface of the chicken wings are put into the pot, add 20g of Orlean marinade, appropriate amount of onion and appropriate amount of shredded ginger, add 20g of purified water, grab them evenly, and put them in the refrigerator for pickling for more than 1 hour, so that the chicken wings can fully absorb the flavor of the juice.
3. Next, prepare 60 grams of corn starch, 30 grams of potato starch, and 2 grams of salt, and then prepare a bowl of water for later use. When frying chicken wings, you must not wrap them in flour. Fried chicken wings wrapped in flour, not only the surface is not crisp enough, but it will soften when it is a little cold. Fried chicken wings want crispy skin. Corn starch and potato starch are mixed according to the ratio of 2: 1, and a little salt is added to increase the bottom taste, so that fried chicken wings are fragrant and crisp.
4. Take the pickled chicken wings out of the refrigerator, pick out the onion and ginger slices, take a chicken wing and roll it in starch, so that both sides of the chicken wing are evenly coated with starch.
5, put the chicken wings wrapped in powder into a clear water bowl and lick some, fast-forward and fast-out, and wet the chicken wings.
6. Put the wet chicken wings into the starch again and roll them up. Wrap a layer of starch on the surface of chicken wings, rub them with your hands a few times, and then shake off the excess starch.
7. Put an appropriate amount of cooking oil in the pot, and adjust the oil temperature to about 50% heat and turn to medium heat. Put the chicken wings coated with starch into the oil pan in turn, and keep frying slowly at medium heat, which takes about 3-4 minutes. After the chicken wings are completely fried, they can be taken out.
8. Put the fried chicken wings neatly into the plate and serve.
Tips:
1, chicken wing noodle socket, which can taste faster when pickled.
2. Add some water when pickling chicken wings, so that the fried chicken wings are tender.
3. Stir the fried chicken powder with corn starch+potato starch+a little salt.
4. Keep the chicken wings on fire during the whole frying process to ensure the chicken wings are mature.
The above is how Bian Xiao fried chicken wings. Like friends remember to collect, like and forward! Pay attention to the small crispy meat food and share various food practices and skills for you every day.