Broasted Chicken Recipe
Some time ago at home, specializing in the study of fried chicken practice, a few times can not do outside of fried chicken that crispy texture. Specially consulted a fried chicken store classmate, the original fried chicken want to taste, marinade and powder is the key, the proportion of marinade recipe mastery, fried chicken will be fresh and tasty; powder this step well, fried chicken will be crispy skin.
My classmates taught me this practice to do a few times fried chicken, got a lot of praise from the family, and now rarely buy fried chicken outside to eat. If you want to eat fried chicken at home, the outside is crispy, tender, and tasty, not worse than those sold outside. Without further ado, the following is for you to share the specific practices.
- Chicken wing root 1000g
- Orléans marinade 50g
- a little ginger
- one egg
- Corn starch 20g
- Flour 20g
- Potato starch 30g
First of all, cut the surface of the chicken wing root twice, put it in a basin, add water that does not exceed the root of the chicken wings soak for more than 2 hours, and then rub it with your hands to discharge the blood and water in the root of the chicken wings.
After soaking out the blood in the chicken wings, dry the water, add 50 grams of Orleans marinade, a little ginger, and 50 grams of pure water and mix evenly, so that each piece of wing root is evenly coated with the marinade, wrap with plastic wrap and marinate in the refrigerator for about 3 hours. When marinating the wings, in addition to the marinade, add an equal amount of water, which is the key to freshness and juiciness; if you do not have Orleans marinade, you can add soy sauce, salt, oyster sauce, and other seasonings to marinate according to your taste.
Prepare a plate, add 20 grams of flour, 20 grams of corn starch, 30 grams of potato starch, and a little salt and stir well to make a fried chicken wrapping powder spare; then prepare a bowl, the bowl beaten into an egg, and then add the same amount of water as the egg, mix well with chopsticks spare.
Take out the marinated chicken wings and roll them in the fried chicken batter a few times, so that the surface of the wings is evenly coated with the batter.
Soak in the egg water and let the egg water wet the surface of the wings again.
Finally, put it back into the powder and roll it around a few times. At this time, the surface of the wings will appear rough and scaly, and the steps of the fried chicken coating will be ready.
Sit in a wide pan of oil and heat the oil to about fifty percent heat, put the powdered chicken wings into the frying pan, fry over medium heat to set the fire, and then turn down the heat slightly, fry the wings until the skin is golden and crispy and the interior is ripe, then take them out, fry the wings for about 3-4 minutes, make sure the interior is cooked through.
The fried chicken can be sprinkled with cumin or eaten with ketchup according to your taste, the skin is crispy and the meat is juicy, especially delicious.
- Marinated chicken wing roots with pure water, which is the key to tender and juicy fried chicken meat.
- Fried chicken wrapped in flour Chinese medicine add flour, corn starch, and potato starch three kinds of powder, but also add a little salt, so that the skin will be crispy and delicious, the more chewed the more fragrant.
- Deep-fried wing roots, medium heat frying set to medium-low heat slow frying, frying for about 3-4 minutes to ensure that the internal cooked.