A Mouthful of Fragrant and Crispy Smells The World, Crisp and Unoccupied 【crispy Chicken】
1.
Prepare all the ingredients, remove the hair and internal organs of the fresh chicken, dig out the chicken lungs, take out the eyeballs and wash them for later use;
2.
Sha ginger smashed, ginger smashed, green onions squashed, 20g of salt is put into the boiling water prepared in advance, and then the fresh chicken skin is blanched to slightly yellow, so that the chicken skin is more compact and not easy to break;
3.
Put all the chicken in boiling water, turn off the heat and cover the pot and soak for about 15 minutes, so that the skin of the chicken will gradually darken and become more compact, and it will be about eight mature;
4.
Take the chicken out with a hook, immediately supercool the water, and remove the fine hair and debris on the epidermis;
5.
Take a small bowl and add minced garlic, chicken powder and thirteen incense, mix thoroughly, and evenly touch the chicken cavity;
6.
Take a large bowl and add red vinegar and maltose. Use utensils to mix the maltose in the vinegar and make a crispy juice;
7.
Drizzle the chicken with crispy sauce several times, especially the chicken wings.
8.
Hook the chicken with a hook and place it in a ventilated place for air-drying for about 120 minutes, until the skin and inner cavity of the chicken become dry;
9.
Add 700ml of oil to the hot pan and heat it to 50% heat with high heat. Use the method of drenching to fry the chicken until it becomes slightly yellow, and then take it out to control the oil;
10.
Boil the oil to 90% heat, and use the method of pouring the oil to coat the chicken with golden yellow repeatedly to make the skin more crispy, and then take it out to control the oil;
11.
Boil the oil to 80% heat, pour the prawn crackers into the pan and fry until the prawn crackers all float, then take out to control the oil;
12.
Put the crispy chicken, shrimp slices and other decorations on the plate, and you can (cut the chicken into a plate when eating and match it with your favorite sauce, such as tomato sauce, huai salt, sour plum sauce, etc.).
Tips:
1. When soaking in boiling water, turn off the heat, otherwise the skin will be boiled and the chicken will not be tender;
2. Make sure not to add too much maltose in the preparation of crispy water. Too much will cause the skin to burn due to high sugar content during frying;
3. The chicken body must be evenly sprayed with the crispy skin water, especially the chicken wings part needs to be sprayed more, otherwise the skin depth will be different after frying;
4. When frying chicken, the oil temperature should be controlled properly. Avoid too high heat or boiling oil, otherwise the skin will be charred and the meat will be cooked. If the heat is too low and the oil temperature is not enough, the skin will not be colored or crispy. It is best to change from low heat to high heat. Frying can well control the fried skin and meat to be uniform and uniform;
5. When cutting the chicken, wipe the cutting board dry, and do not stick it on the cutting board with the chicken skin facing up, otherwise it will affect the crispness and appearance of the chicken skin.
