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What is the process of making crispy chicken?

The crispy chicken belongs to the fried food, in the outside is recommended to eat less, want to eat at home to do their own. Because the outside of the fried food first unhygienic; second inside put a mess of additives; third fried chicken oil do not know how many times used.

This dish is characterized by crispy outside, soft inside, eat in the mouth that is really a fragrant. Here I share with you the recipe for this dish.

Ingredients:

more than a pound of three yellow chicken, two eggs, starch, two sections of green onions, ginger, two leaves, pepper, pepper salt, pepper, cooking wine, soy sauce two tablespoons of salt, salt, sesame oil, green onions, a little (because at home to do, everything is simple, these spices are basically at home).

Practice steps:

1, three yellow chicken inside and outside clean, remove the chicken head chicken claws.

2, start the pot into the water, onion, ginger, sesame leaves, pepper, dashi, cooking wine, soy sauce, salt in moderation, and finally into the three yellow chicken fire.

3, after boiling skimmed off the foam, turn the fire to cook for 40 minutes (do not cook too bad, or fried when not easy to shape).

4, chicken boiled and fished out to control the water.

5, take a utensil, beat people eggs, put starch moderate, a little salt, water moderate, stir evenly into the paste (not too thick).

6, the water control of dry chicken into the egg paste, evenly hanging paste slurry.

7, another pot to open fire, put a wide range of oil, until the oil temperature rises to 8 into the heat, hang a good paste of the chicken under the frying pan until the skin is golden brown, fish out of the oil control put on the board.

Tips:

I do is the simplest way, the chicken can not be boiled, raw chicken washed and marinated in various spices for two or three hours, and then steamed in a cage, and then hang the paste under the frying pan deep-fried to golden brown. This practice is just time-consuming, but the result is not bad. I do time-saving practice is also good oh.

Crispy chicken belongs to the Lu cuisine, is the flavor of Shandong famous dishes. Eat up the crispy outside and soft inside, flavorful, especially delicious, I feel like I eat a whole mouthful of no problem.

How to make crispy chicken?

Crispy chicken is made from tender hens that are first stewed or steamed, then deep-fried in oil.

- Here's how to make crispy chicken:

Ingredients: Bamboo Shoots.

Accessories: scallions, ginger, yellow wine, 1 leaf, anise 1, pepper 1 small handful, cinnamon 1 piece, cooking oil.

Seasoning: salt, soy sauce, pepper, cumin.

-- warm tips:

do not understand the details:

First, why chicken marinated so long?

Reason: marinate for a long time to better flavor, the chicken itself is not cut, so marinate a little longer.

Secondly, why should the steamed chicken be slightly cooled? Before the spices still want?

Reason: Steamed chicken cooled a little bit, in order to clean up the previous spice residue will not burn themselves, and put a little bit can drain a little bit of water on the chicken. The previous spices and juices have been useless, but you can also cook marinated chicken eggs, it is a waste utilization.

Third, why do you want to fry chicken when the oil temperature 80% hot?

Reason: because the oil temperature is too low frying time will be too long, the chicken inside the water fried dry, it is not delicious, and the oil temperature is too high easy to fry scorched.

A crispy chicken is ready. This dish because you have to boil or steam first, so it will be a little bit of trouble, but the operation of skilled is also good. If you're looking for a good meal, you can try it, but if you're looking for a home-cooked meal, it's still a bit of a pain in the ass.

Taiyuan crispy chicken is fried.

Ingredients: light chicken 1, about 1200 grams, pepper, 10, green onion knot, 20 grams, ginger, 20 grams, cooking wine, 20 grams, refined salt, 10 grams, coriander, 2 trees, sweet noodle sauce, 45 grams, tomato sauce, 45 grams, cooked lard, 1450 grams.

Production:

1. Chicken from the armpit openings, pull out all the internal organs, wash and drain the water on the plate, add peppercorns, scallion knots, ginger, salt, wine rubbing chicken marinade for 1 hour, chicken on the cage on the high fire steam for 1 hour, until crispy, remove the scallions, ginger, peppercorns.

2. frying pan on high heat, put cooked lard, to seventy percent heat, will be put into the chicken, fried to light yellow, with a leaky spoon fished out, to be the oil temperature rose to seventy percent, the chicken was back into the fried to golden, fished out and drained the oil, knife loaded into the waist pot, cilantro on both sides of the waist pot, sweet noodle sauce, ketchup on both ends of the waist plate.

Characteristics:

Golden color, complete chicken shape, crunchy and fat, fragrant and fragrant.

The key to operation:

1. Chicken marinade, should be repeatedly kneaded sassafras.

2. Marinating time varies with the season, long in winter and short in summer.

3. Chicken must be steamed.

4. When deep frying, smear a little soy sauce on the chicken to make the color golden. 5. The temperature of the oil for deep frying the chicken should be slightly higher, and the oil should be as much as possible.

Crispy chicken, is a traditional dish in the Lu cuisine. As its name suggests, the dish is crispy and crunchy, with a reddish color, and the meat is rotten and tasty.

crispy chicken

① selection of bamboo shoots hen, the head should not be too large, clean, cut from the back of the chicken, pull out the internal organs, rinse clean, with soy sauce, cooking wine, salt, sugar coated chicken body, rubbing the hands of the constant massage, the star anise, peppercorns, pepper, leaves, cinnamon, grass berries, cardamom, green onions, ginger stuffed inside the chamber of the chicken, wrapped up in plastic wrap, put the refrigerator to keep layer of marination for 5 hours;

② the chicken is a traditional dish in the Lu cuisine, the dish as the name suggests. p>

② marinated, the whole chicken on the steamer for 30 minutes, steamed, cooled, pick up spices, onions and ginger, etc.;

③ frying pan with high heat to eight or nine hot, the steamed chicken into the funnel, in the oil rushed to deep fry, to the skin was golden brown, turn over and then slightly fried, can be fished out, a layer of chili powder or cumin powder sprinkled on the surface of the skin, can be on the table.

Crispy chicken is a specialty dish of Qingdao, Shandong Province, Qingdao is also one of the top ten specialties, color and lustre red, meat rotten taste beautiful, crispy outside and tender inside, fresh and tasty, by everyone's favorite, crispy chicken ingredients selection, brine production, brining time and fire and so on every step is very important.

Crispy chicken is estimated that many people have eaten, red color, meat rotten flavor, outside the crispy tender, fresh and delicious, by everyone's favorite, crispy chicken is also one of the top ten Qingdao specialties, crispy chicken is also very simple to do, do it yourself at home, tasty and affordable, the main thing is to do it yourself to eat rest assured that I will also be at home to make their own crispy chicken, the home of the family, and the family will also be a good choice. People love to eat, the following to share the crispy chicken production process.

A, crispy chicken production steps

1, prepare ingredients: chicken, green onion, ginger, pepper, cumin, aniseed, yellow gardenia, nut, cloves, salt 35 grams, dark soy sauce, sugar,

2, to do the crispy chicken can be used with the ground chicken, chicken, etc., no matter what the chicken should be chosen to be fresh old suitable for the chicken, chicken processing Clean, especially inside the stomach must be clean, put the fire above the tease, clean.

3, the chicken surface of the water drained, with a knife from the back of the chicken spine cut, with a knife in the position of the spine of the three cuts, both sides should be chopped a little, with the back of the knife in the place of the chicken wings cut a knife, the place of the leg bone is also cut a little.

4, add the right amount of water in the pot, water boiling chicken skin side down into the scalding boil a little bit, cook for two minutes to turn over, continue to cook for three minutes, fished out clean, green onion and ginger clean, green onion cut into segments, ginger slices.

5, the above spices cleaned into the spice bag, onion and ginger also put in the pot to add water to boil, put the chicken in, put the spice bag, add salt, sugar, soy sauce and mix well.

6, put the chicken into the pressure cooker, put the spice bag into the top, pour the soup, cover the lid pressure for 20 minutes, do not use the pressure cooker, brining time to be a little longer, time to time, do not rush to fish out, so that the chicken in the soup inside the immersion of two hours.

7, soak well, put the chicken out of the plate, the surface of the chicken brush a layer of soy sauce, prepare a bowl, the bowl to add starch, called into a little bit of water and mix well, and then add a little bit of oil and mix well.

8, the stirred starch paste evenly dripped on top of the chicken, both sides should be evenly coated with the paste, add oil to the pot, the oil temperature of fifty percent hot, put the chicken in the frying, with a spoon to scoop up the oil poured on top of the chicken.

9, with a small fire fried to the stereotypes of light yellow, the oil temperature rose to seventy percent heat, put the chicken into the re-frying once again, fried to chicken on both sides of the golden crisp, you can fish out, the chicken divided into small pieces of the plate, crispy chicken is ready, you can sprinkle sprinkled or dipped in dipping sauce to eat, very tasty.

Second, crispy chicken tips

1, crispy chicken chicken selection is very important to choose fresh old and young suitable chicken, chicken to deal with clean, brine is very important, the proportion of spices to master, so that out of the crispy chicken fresh and delicious.

2, brining time, brining time to master, brining time is long or short will affect the taste, brining good, let the chicken in the brine soak for two hours, this will be more flavorful and delicious.

3, do crispy chicken hanging paste is also very important, frying time, the oil temperature should be mastered, first with a small fire frying once, and then with a high fire to re-fry again, so that the out of the crispy chicken golden color, outside the crispy, very crispy and tasty.

Summary: Crispy chicken is done, the color is red, meat rotten taste beautiful, outside the crispy, tender, fresh and delicious, very tasty, the production is also very simple to do at home, tasty and affordable, as long as you have a good grasp of the skills to do out of crispy chicken outside the crispy, crispy and tasty, like you can try.

Answer:

Crispy chicken is done as follows:

Raw material: 1 rooster (weighing about 1500 grams).

Seasonings 50 grams of scallions, 30 grams of ginger, A (50 grams of rice wine, 6 grams of salt, 15 grams of soy sauce, 25 grams of soy sauce, 8 grams of sugar, 3 grams of pepper), B (5 grams of cloves, 3 grams of pepper, 10 grams of Angelica dahurica, 15 grams of cardamom, 10 grams of Chenpi, 8 grams of crabapple, 4 grams of cumin), C (10 grams of salt, 7 grams of monosodium glutamate (MSG), 3 eggs, 20 grams of cornstarch, 15 grams of flour), sweet flour sauce 15 grams. ), 15 grams of sweet flour sauce, 10 grams of sesame oil, 100 grams of refined oil, 3 grams of pepper salt.

production 1. boy rooster slaughtered in addition to clean hair, scalded with warm water, in the chicken abdomen across a small opening, pull out the internal organs, after processing clean on the cutting board, with the back of the knife will chicken wing bone, chicken thigh bone smashed (can not break the skin), and then staggered with the hands of the lower leg bone, and then with scissors from the opening into the chicken ribs on both sides of the ribcage, twisting off the breastbone, and forcefully flatten the chicken chest, after processing into the pot, put the A material, and then the chicken is not a good choice. vigorously with both hands repeatedly rubbed inside and outside the body of the chicken to taste, and then the dregs and scallions, ginger stuffed into the chicken belly, marinated for about 3 hours. 2. will be marinated chicken loaded into a steamer plate, on the cage with a high flame steaming for about 2 hours to the chicken thigh joints show yellow when removed, while hot, wipe the rice wine, drying standby. 3. will be C material mixing into an egg-white paste, wrapped in the whole chicken, the net pot placed on a high flame, into the refined oil burned to seventy percent of heat, put the rooster, frying until colorful, then the chicken, and the chicken, and then the chicken, and then the chicken. Into the boy rooster, fried to the color yellow skin crispy when fish out, after the knife according to the chicken shape into the plate, dripping 5 grams of sesame oil, with the sweet noodle sauce, 5 grams of sesame oil, salt and pepper into the flavor plate on the table.

After a long time of marination, the chicken is fried crispy and soft, very flavorful. Show your family how to do it! "

Spices into the water to boil spice water

Chicken cut

Wine, salt, pepper, Dongguyi Pincushion, onion and ginger marinade

Spice water is poured into the chicken to marinate for 12 hours

The marinated chicken was steamed for 2 hours

The chicken was deep-fried in oil in the pan

Sourced and plated

Hello, everyone, I'm the chef Aqian, who likes to eat, loves to cook, and learns the art of cooking, and this is my 284th original answer about food. Today we are going to talk about "how to make crispy chicken".

Crispy chicken has a crispy exterior and tender meat. To achieve these two characteristics, in the process of making, we have to operate in two steps.

Previously, Aqian has said that the key to keeping the meat tender is the retention of moisture. Meat with a high percentage of water content will be smooth and tender when it is made. This is the reason why we have to add water when we marinate the meat and make the meat filling.

The easiest way to make the meat skin crispy is to fry it in high oil temperature. High oil temperature deep-frying, the skin of the meat quickly lose water, the skin becomes tight, the water is reduced, the skin is tight, and the final effect is that the skin becomes crispy.

High oil temperature deep-frying, can only keep the skin crispy, want to chicken completely mature, is impossible. High oil temperature frying chicken, the skin fried to just the right amount, the chicken heating time is not enough, it will not be ripe; will be completely fried chicken, then the skin will be very black, black like carbon, completely battered, can not eat at all. Therefore, when we make crispy chicken, we have to process the chicken to mature before frying, so as to achieve the purpose of "crispy outside and tender inside".

Through the above explanation, we make crispy chicken roughly divided into: marination, cooked, fried three steps.

We will talk about the specific method of crispy chicken ~ ~!

Marination

Marination methods, common practice has two kinds: the first is to use seasonings, spices, etc., evenly coated chicken, and then leave to marinate for 4 hours; the second practice is to seasonings, spices, add water to boil, make brine, and then soak the chicken in the brine for 3 hours. We are using the second method today.

Ingredients

1 child chicken (1 catty half or so) 20g scallions ginger 15g anise 2 cinnamon 5g 3 slices of pepper 5g salt 8g soy sauce 10g 20g of wine dahuric dahurica 2 slices of cardamom 2

Practice

1, will be a child chicken to remove the viscera, blood, chopping off the fingernails, the chicken wing tip washed and spare.

2, pot of boiling water, down into the spices, soy sauce, salt, cooking wine, green onions, ginger boiled, into the cleaned children's chicken, soaked for 3 hours.

Cooked

Crispy chicken cooked, there are generally two ways: one is the children's chicken directly in the brine brined; the other way is to steam the children's chicken on the cage. We use the second method of steaming today.

Practice

1, the marinated children's chicken head don't in the chicken wings, the chicken claws tucked into the chicken stomach.

2, put the processed chicken on the steamer basket, steam on medium heat for 30 minutes, turn off the fire and then simmer for 20 minutes.

Fried

Practice

1, the steamed children's chicken, drain the water and standby.

2, the oil temperature of about 7%, the child chicken fried skin crispy can be removed.

Finally, the fried children's chicken on the plate, you can with some salt and pepper, chili powder for dipping, crispy, wine dishes, young and old ~!

The practice of crispy chicken is here, let's talk about a few things to note ~!

1, because our children's chicken did not go through the step of flying water to remove blood stains, so we must wash when cleaning.

2, children's chicken in the marinade soak, water to not over the surface of the chicken as appropriate, the entire chicken completely soaked into the brine, soak for 3 hours, so that the crispy chicken will be flavored.

3, in order to make the crispy chicken skin more crispy, more prominent crispy texture, we can fry before the surface of the chicken can be evenly patted on a layer of starch, so that the fried crispy chicken will be with some of the starch crispy feeling.

4, deep-fried crispy chicken, the oil temperature at about 7, chopsticks inserted into the oil bubbles almost, if there is a thermometer, you can use a thermometer to test. The ignition point of the oil is 300, seventy percent of the oil temperature is 210.

5, because the water drops into the frying pan will frying pan, so we steamed chicken in the fried, to try to drain the water.

Based on personal experience, to share some dry goods it ~!

------ Why should we choose child chicken? ------

A: The dish of crispy chicken, to be crispy on the outside and tender on the inside, which determines that the chicken meat must be tender. So when we are choosing, try to choose the younger children's chicken (also called bamboo shoot chicken), the children's chicken itself is tender, so we do out of the crispy chicken meat will also be tender. Chickens eat meat, old chicken stew , the age of the chicken, we have to put a lot of effort in cooking to stew, a long time before the chicken will be stewed, otherwise the chicken is very old, can not bite. After a long time of stewing chicken, although it becomes soft, but the meat is firewood, and is not suitable for making crispy chicken.

------ Why do you boil the seasonings and spices into a pot of marinade when marinating the chicken, instead of applying them directly to the surface of the chicken? ------

A: Regarding the method of marinating chicken, the general operation is the two methods of seasoning application and soaking method that I mentioned above. Directly apply the seasonings and spices to the chicken and then marinate, the operation is relatively simple and is the most commonly used method, but this method, the marinating time is relatively long, and it is not easy to evenly flavor. The marinating time will be shorter and easier if the chicken is completely immersed in the water, and the chicken will be more evenly flavored. This will also allow the chickens to absorb the water, and the resulting crispy chicken chicken will be more tender.

------ Why is it important to steam a child's chicken in a cage instead of brining it directly? ------

A: Steaming the chicken will keep the chicken moist enough while it matures so it will be more tender. When brined directly, the chicken will be tight and the meat will be drier and more faggy in the mouth. Brining the chicken will make the chicken spice flavor heavy, but when steamed, the chicken will have a light spice flavor.

------ Why is it important to boil the water for marinated chicken? ------

A: spices after boiling water, can stimulate the flavor of spices, with boiled water to soak chickens, made of crispy chicken with the flavor of spices. The "fragrance" of crispy chicken is not only reflected in the charred aroma after frying, but also the flavor of spices.

------ What is the point of chopping off the nails, wing tips, and posing the chick? ------

A: Generally, when hotels cook chickens, they have to cut off the nails and chop off the wing tips. Firstly, the nails are too dirty to be easily cleaned; secondly, the nails tend to scratch the diners' mouths. The same is true for cutting off the wing tips, both for safety and because they have less meat and more hair. Whole chickens are usually cooked with the legs tucked into the belly and the neck pinned to the wing. This is done to set and shape the chicken while cooking. And, balling up the chicken into a single piece makes it easier to follow through the cooking process. Just like this dish of crispy chicken, in order to become a beautiful dish, easy to fry when the chicken to make a shape.

Well, the practice of crispy chicken is here, different steps are different ways to fight can be based on personal preferences and cooking environment, a reasonable combination of suitable for their own practice! Finally, I wish you all can make delicious crispy chicken ~!

The food is not fixed taste, the right taste of the precious, no authentic, only the traditional, cook endless, excellence @ Famer Xu

Hello, the following I say crispy chicken simple way

Prepare the ingredients: salt, soy sauce, soy sauce, green onions, ginger, star anise, barbecue sauce, Huadiao wine, sugar

The main ingredients: three yellow chicken A

Directions 1. Wash the chicken, control the water

2. Stuff the chicken claws into the chicken belly, chop off the head

3. Put the chicken in a plastic bag, pour in the appropriate amount of Korean barbecue sauce

4. Put in the scallions, ginger and star anise

5. Put in the light soy sauce

6. Put in the light soy sauce

7. Put in the Huadiao wine

8.

8, put sugar

9. put salt

10. mix well, put in a bag, tied strong, put in the refrigerator refrigerated marinade, turn every four hours

11. marinade for 24 hours, the marinated chicken and your soup together into the pot

12. turn on the rice cooker, press the work button, boil, the liquid with a spoon and Pour it over the chicken. After the rice cooker jumps up, press again, pour juice a few times in the middle, so that the chicken evenly colored

13. Fish out the chicken, dry water control, another pot of oil, 5 into the heat, into the chicken fried to the skin golden, dry crispy can be

14. Fish out of the oil control

Taiyuan Crispy Chicken Practice :

The main ingredients: net rift Three yellow chicken

Accessories: spices, soy sauce, salt, sugar, green onion, ginger, yellow

wine, eggs, starch, cooking oil.

Preparation:

1, cut from the back of the chicken, pull out the inside of the residual chicken lungs, blood clots and fat blocks, and then rinse, inside the soy sauce, spices, salt, sugar, green onions, ginger and yellow wine, massage the chicken with your hands once, rubbing the seasoning;

2, rubbing the onion and ginger spices into the chicken chamber, the outside wrapped in plastic wrap.

5, will be wiped with a good egg powder paste of the chicken, into the 70% hot frying pan in the deep frying process, the need to constantly use a hand spoon to scoop the hot oil poured on the surface of the chicken body, so that it is uniformly heated, as soon as possible stereotypes;

6, to be stereotypical of the skin of the chicken after the two sides of the flip-frying, the chicken's skin fried to crispy and reddish can be fished out of the oil control;

7, the control of the oil drying The chicken while hot with a knife cut small pieces of plate, delicious crispy chicken production is complete.

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