How to make crispy fried chicken thighs?

Chicken thighs, green onions, ginger, pepper, oyster sauce, salt, cooking wine, sugar, flour, starch, custard, eggs

Production steps:

Step one: soak the chicken thighs in water, soak out the blood inside, wash it well and use a toothpick to tie a hole in the chicken thighs to make them easier to taste. After all the holes are tied, fish out and squeeze out the water, and put it into a plate for spare time.

Step 2: Put the chicken thighs into a large pot, then add the sliced green onions and ginger (a little more, to remove the fishy flavor), and then put in the appropriate amount of salt, cooking wine, pepper, sugar to taste.

Step 3: Wash your hands well, scrunch your hands and mix well, then marinate the chicken thighs for 30 minutes to fully flavor the chicken. During the marinating process, toss more often so that the chicken thighs can be fully and evenly flavored.

Step 4: Prepare a large bowl, add the dry flour and dry starch in a 1:1 ratio, then add a little custard powder to enhance the flavor, and then mix well with a spoon; beat two eggs in the bowl, and whisk them well with chopsticks.

Step 5: Take the marinated chicken thighs out of the bowl and dredge them in a layer of flour, then in a layer of egg wash, then in a layer of flour, and again in a layer of flour, and again in a layer of flour, and again in a layer of flour, and again in a layer of flour, and again in a layer of flour, and again in a layer of flour, and again in a layer of flour, and again in the same way, and again in a layer of flour, and again in a layer of flour, and so on. Shake off the excess flour and set aside on a plate.

Step 6: Heat a wok to medium-high and add cooking oil. Heat the oil to 40% and add the chicken thighs, then fry over medium-low heat. Do not move the chicken thighs immediately after the pan, until the outer skin fried to the stereotypes, with a spatula slightly turned, so that it is evenly heated. Fry about 15 minutes or so, the chicken thighs fried through, this time the chicken thighs have been fried to crispy golden brown.

Step 7: Continue to open a small fire slowly fry, chicken thighs almost fried, and then open the high heat frying for about a minute, so that the chicken thighs more crispy skin. After frying, use a leaky spoon to fish out, drain the oil and plate, sprinkle some cumin powder or chili powder while hot and you can start eating!

Key points:

1. Please toss the chicken thighs during the marinating process, so that the chicken thighs can be evenly flavored.

2. Please choose new oil when frying chicken thighs, and then chicken thighs should be low oil temperature in the pot.

This way to fry chicken thighs, the skin is crispy and crunchy, the meat is tender, one are not enough to eat, the flavor is not lost outside to buy. Do it yourself, you also come from the production of a crispy crispy chicken legs, with beer, great ah!