Deep-fried Bone-in Chicken Rice Flower

Name: Deep-fried Bone-in Chicken Rice Flower
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; 50g Sweet potato flour; 50g Flour; 1 piece egg; Some salt; Some Peanut oil; a little Chicken noodles; a little Five spice powder; 50g starch; 1 tbsp Cooking Wine

by Easy to cook

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I bought two chicken drumsticks and intended to bake them in the oven. On the weekend, two of Xiaobao’s friends came to the house. The three children and two chicken drumsticks were not enough, so they cut and marinated them and made a pot of bone-in chicken drumsticks. With a pot of syrup and cut some fruits, the children’s afternoon tea is so easy to make, with some syrup and fruit left, but the chicken rice flower is wiped out. It can be seen how deep-fried food stimulates the taste buds, and eating more must be unhealthy. Eat it once in a while. I just finished eating this, and the children said that they would like to eat the chicken rice flower made by aunt next time I come to play O(∩_∩)O haha~

Deep-fried Bone-in Chicken Rice Flower

1. Wash the drumsticks and drain the water

Deep-fried Bone-in Chicken Rice Flower recipe

2. Chopped into small pieces

3. Put it in a bowl and add 1 tablespoon of cooking wine

4. Add half a tablespoon of salt, a little chicken powder, five-spice powder and stir well

5. Seal with plastic wrap and marinate for about 30 minutes

6. Frying powder: serve sweet potato powder in a bowl

7. Pour in flour, starch, and a little water to bring to the boil

8. Break the eggs into the batter bowl and stir again

9. Pour in the marinated chicken thigh pieces, stir evenly with chopsticks, so that each piece of chicken is covered with batter

10. Heat up a pan, put an appropriate amount of oil and cook to about 90 degrees, pick up the chicken thigh pieces and put them in the oil pan. Fry on medium heat until both sides are browned. When it is about to pick up, turn the heat to high, fry for a while, and then quickly pick it up (turn high heat) The purpose of deep-frying for a while is to force out the oiliness of the chicken thigh pieces, and the taste will be more crispy and not greasy)

11. Use the kitchen special absorbent paper to absorb the excess oil and enjoy it

Tips:
Cut the chicken thighs into smaller pieces as much as possible. They are easy to fry. (Frying until the end is turned on high and deep-fried for a while to force out the oil of the chicken thighs. The taste is crisper and not greasy.) The oil temperature of the fryer is not good for visual inspection. Put the chopsticks in the oil pan for testing, and there are bubbles around the chopsticks, and then you can put in the ingredients.