Making method of crispy chicken

Crispy chicken is made of chicken as the main raw material. It tastes crispy and spicy, delicious and nutritious, and is deeply loved by the public. The following is the recipe of crispy chicken I shared with you. I hope you like it.

The method of crispy chicken: the ingredients needed

Sanhuang chicken, salt, salad oil, onion ginger, star anise, soy sauce, barbecue sauce, soy sauce, carved wine and sugar.

Practice steps

1, a Sanhuang chicken, washed and drained, stuffed with chicken feet and chopped off the head of the chicken.

2. Add onion ginger, star anise, barbecue sauce and soy sauce, then add soy sauce, mix it with wine, sugar and salt, stir it evenly, put it in a bag, bind it firmly, put it in the refrigerator for curing, and turn the noodles every 4 hours.

3. Put the salted chicken and soup together in the pot, turn on the rice cooker, press the work button, scoop up the liquid with a spoon after boiling, and pour it on the chicken.

4. After the rice cooker jumps, press it again, and pour the juice several times in the middle to make the chicken color even.

5. After two operations, fish out the chicken and control the moisture.

6, put oil in another pot, 50% hot, add chicken and fry until the skin is golden and crisp.

The second method of crispy chicken is the required ingredients.

2 chicken legs, onion, ginger, red and green pepper, bread crumbs, oyster sauce, cold soy sauce, salt and pepper.

Practice steps

1. Cut the chicken leg into pieces and marinate it with oil, onion, ginger, sugar, cold soy sauce, salt and pepper for 20 minutes.

2. Then stick the bread crumbs, fry them inside when the oil temperature is 50% hot, and take them out when they are 80% ripe.

3. Then fry it again and remove the oil control.

4. Put oil in another pot, add onion and ginger, then add green and red pepper, and add seasonings such as salt and chicken essence according to personal preference.

5. Then add the fried chicken pieces and stir fry to get out of the pot.

Crispy chicken requires three ingredients.

800g of Sanhuang chicken, 50g of onion, 20g of ginger, 2 eggs, 20g of cinnamon, 5g of pepper, proper amount of dry starch, 2g of star anise, fragrant leaves 1 tablet, 8g of salt, 0g of sugar10g, 20g of yellow rice wine, 20g of soy sauce and proper amount of edible oil.

Practice steps

1. Cut the chicken back, remove the remaining chicken lungs, blood clots and fat lumps, wash, and add soy sauce, spices, salt, sugar, onion, ginger and yellow wine.

2. Massage the chicken to one side by hand, rub the seasoning evenly, then put the onion and ginger spices into the chicken cavity, cover it with plastic wrap and put it in the refrigerator for 8 hours.

Take the chicken out and steam it in the steamer for half an hour.

4. Take out the steamed chicken and air it a little. In the meantime, close the batter and pour the chicken into the batter when it is not hot.

5. After smearing the egg powder paste, put it in a 70% hot oil pan and start frying. When frying, keep pouring hot oil on the chicken surface with a spoon to make it solidify as soon as possible.

6. After the chicken skin is shaped, fry it on both sides and fry it until it is crisp and ruddy.

7, dry oil control, while it is hot, cut a code plate with a knife.