1. I bought frozen chicken wings and let them thaw naturally. After rinsing, let the chicken wings and smashed ginger soak in water for 2 hours. This step is to remove the blood and smell. After 2 hours, pour out the blood and rinse it off. Divide the chicken wings into two along the bones and rinse again to control the moisture. Water-controlled chicken wings with salt and oyster sauce cooking wine light soy sauce and a few slices of ginger are marinated in the refrigerator overnight.
2. The marinated chicken wings can be fried or fried in the pan after pour out the excess sauce, add the fried chicken powder and mix well.
3. Wrap evenly.
4. Heat the pan and fry in the pan.
5. The skin is golden brown, turn over and continue to fry. At this time, you have to fry twice on one side. The first fry quickly sets the golden skin, and the second slow fry makes the skin crispy and ensures that the inside of the chicken wings is also cooked.
6. Like this. If you don't know whether you are familiar or not, tear it apart and have a look.
7. After frying, pour out the excess oil, pour in the fried chicken wings over high heat, and then quickly add the grilling ingredients and stir fry twice to get out of the pan.
8. Sprinkle some chopped green onions out of the pot, perfect.
