Crispy Fried Chicken Root
1.
Wash the chicken roots and marinate with salt, soy sauce and cooking wine for 5 minutes;
2.
Add 60 grams of fried powder to 120 grams of water and mix it evenly into a paste; PS: Mix evenly, without particles.
3.
Put the marinated chicken roots in the evenly mixed batter and marinate for 10 minutes;
4.
Pour the remaining 80 grams of fried powder into another plate and coat the powder evenly;
5.
Pour the oil into the pot, the oil temperature reaches about 180°; PS: the amount of oil should be put into the pot higher than the chicken root
6.
Put the sticky chicken roots into the pan and fry until golden; PS: flip in the middle to make the surroundings even
7.
Remove the fried chicken roots, drain the oil, and absorb the excess oil with absorbent paper; PS: The fried oil can be used for stir-frying.
Tips:
1. The chicken roots should be cleaned, and the fishy can be removed by adding cooking wine and salting;
2. The oil must be hot enough to make it crispy;
3. The ratio of fried powder to water should be just right, and it is decided that the fried chicken will be crispy outside and tender inside.
4. The amount of oil varies according to the size of the pot.
