It's all about wetting the chicken thighs first, then putting them in the flour and wrapping them, then wetting them again, then putting them in the flour, and doing this over and over again.

The flour should not be too thick each time you wrap it, and when you wrap it, you should knead it hard.

1, put the chicken thighs into a plastic bag, pour the chili sauce, seal and marinate in the refrigerator for 1 hour to 24 hours; the longer the marinade, the more flavorful the chicken?

2, in another plastic bag, pour flour, cornstarch and salt to blend; put the marinated chicken thighs into the blended flour, and shake it to make it evenly coated with flour?

3. Preheat the oil to medium-high temperature and deep-fry the chicken thighs in the oil for 13-15 minutes until golden brown

Flour is a powder made from ground wheat. It can be categorized into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour according to the amount of protein content in the flour.

Flour (wheat flour) is a staple food in most parts of northern China. There are many varieties of food made from flour, with many different flavors.

Wrapping flour is a mixture of flour, cornstarch, egg, water, etc. It is thick and sticky, and can be wrapped around the surface of meat or vegetables for deep-frying and other cooking methods, which can enrich the flavor, texture and appearance of the dishes after use.

There is no substitute for ordinary flour and parcel flour for fried chicken.