Crispy and Juicy Tang Yang Fried Chicken

Name: Crispy and Juicy Tang Yang Fried Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 (about 400-500 Chicken whole leg; 1 piece egg; Some Dry starch; 2 tablespoons Soy sauce; (Or cooking wine) 1 teaspoon Mirin; (Or vinegar) 1/2 tsp Lemon juice; 1/4 teaspoon Minced garlic; 1/4 teaspoon ginger; 1 tsp starch; 1/2 tsp salt; (Or water) 2 tablespoons Sake

by Celery

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Tang Yang fried chicken! ——"Kara age",

A unique Japanese-style fried chicken, the taste is very unusual——

Its characteristic is that it is crispy on the outside and tender on the inside, rich in juice, which is loved by all ages!

Pay attention to these few tips, everyone can make it——

1. Use chicken legs or wings. Chicken legs need to be boneless, as the main dish of a meal, it is perfect to go with beer; chicken wings are more delicious when nibbling, which is more suitable for the taste of children;

2. The chicken is marinated, taste first, and finally add sake or water. Because the chicken is marinated with soy sauce or salt, it will produce water. After marinating, add some water, so that the chicken can absorb part of the water, so as to maintain the watery feeling, and it will be juicy after it is fried;

3. Fry twice, each time is very short, rest 4 to 5 minutes in between. The short frying time can maintain the moisture of the chicken, and the rest can allow the chicken to mature slowly using the remaining temperature of the frying; the chicken is basically cooked by the second time of frying, use a slightly higher oil temperature to fry at a faster speed The skin is crispy and the tender and juicy taste comes out instantly! "

Crispy and Juicy Tang Yang Fried Chicken

1. Deboning chicken legs, cut into small pieces about 4 to 5 cm, and absorb moisture with kitchen paper;

Crispy and Juicy Tang Yang Fried Chicken recipe

2. Add all the marinades except sake-2 tablespoons of soy sauce, 1 teaspoon of mirin (or cooking wine), 1/2 teaspoon of lemon juice (or vinegar), 1/4 teaspoon of minced garlic, 1/4 teaspoon of minced ginger Small spoon, 1 egg, 1 teaspoon starch, 1/2 teaspoon salt-put in a large bowl and mix well;

3. Put the chicken nuggets into the marinade, grab them evenly until they become pureed, that is, the chicken nuggets are sticky and sticky with the marinade, and marinate for 30 minutes;

4. When marinating the chicken, beat 1 egg and set aside; put the dry starch into a large plate and set aside;

5. After the chicken nuggets have been marinated for 30 minutes, add 2 tablespoons of sake or water, and grab them again;

6. Put the marinated chicken into the egg liquid one by one, and pick up the excess egg liquid;

7. Coat evenly with a layer of dry starch, shake off the excess starch before frying;

8. Raise the pan, heat the pan with cold oil, then keep it on a medium heat to about 60% hot, add the chicken nuggets and fry for 2 minutes. Do not add too many chicken nuggets at a time to avoid too much oil temperature drop, and fried until the chicken just starts to leak out. When you hear the sound of "explosive oil", immediately remove it;

9. Put it on the net rack and "rest" for 4 or 5 minutes;

10. Heat the oil pan on medium-high heat again until the oil temperature is about 80% hot, add the fried chicken nuggets, quickly turn and fry for about 40-50 seconds, until the surface of the chicken nuggets is golden and crispy.

Tips:
1. In addition to the trick of marinating this fried chicken, the most important thing is to master the heat. The oil temperature during the first frying is about 175 to 180 degrees, and the oil temperature for the second time is about 190-200 degrees, which is about 60% hot and 80% hot. If you are not sure, you can use a kitchen needle thermometer; From visual inspection and sensation, 60% of the hot oil surface has "movement" visually, and "oily smoke" is slightly seen around it. Put your palm on the oil surface for ten centimeters and leave it for a while. It is obvious that the palm of your hand is warm; 80% of the hot oil surface There are slight oil streaks, and the oily smoke is slightly larger. Put your palm on the oil surface, and immediately feel the heat in the palm of your hand—it's hard to tell. Most of it depends on experience. You can understand it after doing it a few times.

2. The chicken nuggets are fried twice, each time is not long. After the first time of frying for 1, 2 minutes, if you hear the sound of water bursting with oil, you must remove it immediately to avoid excessive loss of water, and the taste will not be juicy; "rest" for 4 or 5 minutes in the middle can keep the water , It can make the chicken nuggets mature slowly by using the oil temperature; in the second frying, the chicken nuggets are basically cooked, just deep-fry the surface.

3. The chicken is already tasty, no dipping sauce is needed, it's delicious when eaten directly.

4. It is very delicious to eat while it is hot, and it is also very good to eat when it is cold. It is said that this is still one of the essential ingredients for lunch!