Lazy fried chicken whole, 3 steps to control the fire, fried chicken with a crispy appearance and tender meat
Fried chicken thighs fried chicken wings these are often eaten at home to do fried chicken, but only eat chicken thighs that how to do, the real quick is a whole chicken directly fried, do not worry about the outside cooked inside raw, today's three-step fire control method, teach you to do the perfect fried chicken.
- Prepare always whole chicken, chicken butt chicken claws do not want, all cut off.
Then the chicken from the middle of the split, put in water to wash the internal blood and water after fishing out the water control, is split not split in half, here to control your 30-meter large knife.
After cleaning and marinating the chicken.
A small piece of ginger cut into thin slices into the basin, a few small onions crushed, and then grab into the pepper 5 grams, 10 grams of cooking wine to fishy, oyster sauce 5 grams, salt 3 grams, a little sugar, pepper 1 spoon, chili sauce 10 grams, the sauce evenly coated on the surface of the chicken as well as the interior, coated after marinating for 30 minutes to taste the chicken.
- Prepare a large bowl and pour in 100 grams of flour, 100 grams of starch, the ratio of starch to flour is 1:1, add 3 grams of thirteen spices, 2 grams of pepper, 2 grams of salt, 3 spoons of Agaricus blazei.
After grasping the powder, then put the marinated chicken into the powder basin, using your hands to the surface and interior of the chicken are evenly coated with powder powder powder can lock the moisture on the chicken, to prevent splashing oil when frying, and at the same time can make the chicken taste more crispy.
- After wrapping and start frying chicken
Add oil to the pan, preferably not over the height of the whole chicken, 6 into the heat of the chicken covered with powder into the frying pan, gently shake the frying pan to prevent the chicken body stick to the bottom of the pan.
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Next, you need to control the fire, first high heat and then low heat and then high heat.
Turn the heat down to low and fry slowly for 8 minutes, using a spoon to keep pouring hot oil over the exposed part of the chicken to keep it cooked inside and out and to prevent the bottom from being fried.
When one side is done, turn it over and fry the other side, continuing to pour hot oil on the exposed part.
When the chicken is almost cooked in about 7 minutes, turn up the heat and fry the chicken to crisp the skin.
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After 8 minutes, the chicken has been fried, fried through, fried until the surface of the golden brown stretched out of the oil control plate, prepare a little ground plate, placed around the chicken a circle of cilantro, this is the ordinary way to arrange, if you are literary young people, you can place the chicken head at the millet, meaning that the chicken pecking rice.
Did you learn the dish today? We'll see you next time!
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