The practice of fried chicken includes whole chicken.

Buy three yellow chickens, let the store chop them into strips and go home to wash them and drain them.

Ginger is minced.

Chop the chicken pieces and put them into the cooking wine.

Add ginger powder, salt, sugar and spiced powder and marinate for 30 minutes.

After 30 minutes, add starch and 2 egg liquids and stir well without adding water.

Put more oil in the pot.

When the oil temperature is 60% hot, add chicken pieces and fry until golden brown.

working methods

1. Wash the chicken breast and cut it into pieces according to your own preferences.

2. Season the chicken breast with crushed black pepper and salt, and then grab the meat evenly with starch. Pickling, just control the pickling time yourself.

3. Beat the eggs into egg liquid. Wrap the braised pork in egg liquid and a layer of bread crumbs, fry it in the oil pan until it is golden brown, and it's ok ~

Bamboo shoots and chicken legs 1 Yes. Two eggs. 500g of seasoning vegetable oil (actual oil consumption 50g), 30g of cooking wine, 5g of salt, appropriate amount of wet starch, 5g of monosodium glutamate, onion ginger 15g, and salt and pepper 10g.

Production process editing

(1) Cut the raw chicken leg, debone it into a handle, cut the tendons with a knife tip, and put it in countless holes and soak it in cooking wine monosodium glutamate, salt and onion ginger juice for about 1 ~ 2 hours. (2) Shake off the soaked chicken leg with onion and ginger, dip it in the thick paste made of egg white and wet starch, fry it in hot oil with high fire for about 15 minutes, then take it out and dip it in salt and pepper.

fried chicken drumsticks

fried chicken drumsticks

[Raw material/seasoning]

Two chicken legs and two eggs.

500g of peanut oil (80g of oil actually used), 0/0g of salt, 0/0g of monosodium glutamate/kloc, 5g of Shaoxing wine, proper amount of dry flour and 50g of bread crumbs.

[Production process] 1. Remove the bones from the chicken leg with a knife, pat the chicken loose with the back of the knife, and marinate with salt, monosodium glutamate and Shaoxing wine for 30 minutes.

2. Break up the eggs, add water and cornflour to make a paste, hang the pickled chicken legs and stick bread crumbs for later use.

3. Add oil to the wok. When the oil temperature is 100℃, add the chicken legs and fry them until they are crisp and tender, and scoop them into a plate.

Materials:

5 chicken legs (about 500g), 2 dried shallots, ginger juice 1 tablespoon, shrimp sauce 1 tablespoon. Half a teaspoon of sugar, 1 tablespoon of wine, and half a tablespoon of corn starch are used to make marinades.

Exercise:

① Wash, dry and slightly cut the chicken legs.

(2) Wash and chop the dried shallots, and mix well with ginger juice, shrimp sauce and marinade.

(3) Mix the above materials with chicken legs and marinate for 1 hour.

(4) Heat the oil to high fire, add the chicken legs and fry until it is slightly yellow, then turn to medium fire and fry until it is cooked (about 10 to 15 minutes), take out the oil, and serve.