Crispy Golden Hammer

Name: Crispy Golden Hammer
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Chicken Wing Root; 2 pcs egg; 1 tablespoon salt; 10g Cumin; 10g Chili powder

by Personality is better than beauty

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Yesterday, I used ordinary chicken wing roots and made a little change. The upper part of the chicken wing roots was cut with a knife, and the meat was pushed down to form a small hammer. It changed into an eye-catching crispy appearance. It’s a golden hammer~ My V letter public account is better than Ziyi. After paying attention, you can become Xiao Zi’s friend. If you have any questions during the production process, you can consult~ Watching the chicken drumsticks braving in the frying pan. Small bubbles, the scent floated slowly, and then the whole room was filled with it, that feeling, it’s great"

Ingredients

150g Chicken Wing Root
2 pcs Egg
1 tablespoon Salt
10g Cumin
10g Chili Powder

Crispy Golden Hammer

1. Use a knife or scissors to separate the small and medium ends of the chicken wings from the bones

2. Use your thumb to slowly push the chicken to the other end to separate the chicken from the bones, turn the chicken down into a ball, and make all the chicken wings in turn.

3. Put the wing roots in the egg liquid to soak and quickly pick them out

4. Then add cornstarch and roll it around and shake to remove excess dry powder

5. Dip the chicken wing roots coated with cornstarch in the egg mixture

6. Then coat a layer of starch evenly on the surface, shake off the excess dry powder

7. After the oil in the pot is heated to 70% hot, change the low heat to put the roots of the chicken wings in and fry slowly. Don't worry about this process. Make sure that the inside of the chicken is also cooked. It takes about 15 minutes to control the time flexibly according to the size of your fire.

8. Fry the surface to golden brown, sprinkle chili powder and cumin powder before serving

9. Wrap the bones of the chicken wing roots with tin foil for easy consumption. You can also put some tomato sauce as a dip

10. The higher the firepower is to quickly lock the chicken juice inside, and the slow-roasted chicken will be very woody.

11. Everyone can try

Tips:
1. The marinating time is better to be longer and more tasty, I usually marinate the next day before cooking.
2. If the crispy crust is more crispy and darker, you can re-fry for 15 seconds
3. If there is no starch, you can use flour or fried powder, or wrap it with egg liquid and then wrap it with bread crumbs to make this delicacy.