1. Wash the chicken thighs, dry the surface of the chicken thighs with kitchen paper, cut the meat a few times along the bones of the chicken legs, and cut as much as possible, but remember not to cut the chicken skin, so that the chicken skin remains intact. In this way, the chicken skin will not shrink when frying, and the appearance will be better. At the same time, it makes it easier to taste when marinated.
2. Add 5 grams of five-spice powder, 10 grams of light soy sauce, 20 grams of Magixian, 3 grams of salt, 6 grams of cooking wine, 1 small red pepper, 5 grams of white sugar, 1 gram of white pepper, 5 garlic, and a half carrot to the chicken thigh Root and half an onion.
3. Find a larger basin, which is too small to operate, and knead all the materials with your hands.
4. Add 2 eggs and knead all the ingredients evenly.
5. Add 40 grams of cornstarch and 40 grams of flour, and continue to knead for about 3 minutes to make the batter wrap the chicken legs in a paste.
6. Wrap the prepared chicken drumsticks with plastic wrap and keep them in the refrigerator for at least 6 hours. It is best to keep them in the refrigerator for 24 hours to make them more delicious.
7. Take the marinated chicken drumsticks out of the refrigerator, remove the garlic, carrots, and onions. (These can be separately coated with a little starch and fried separately, the taste is also good).
8. Because moisture will come out after a day of marinating, just add a little cornstarch and knead it by hand. Add appropriate amount of cooking oil and knead it with your hands to coat the chicken legs with an oil film.
9. It’s better to have a little more oil, at least half of the chicken legs should be submerged, otherwise it will be difficult to fry. Keep the oil temperature at about 150℃-160℃, you can put it in the oil with chopsticks, and the chopsticks bubbling the oil temperature slightly.
10. Knead the chicken drumsticks again to make the batter more even before putting it in the frying pan. After frying for 1 minute, turn over and fry for 1 minute, repeat the operation for 5 minutes, and leave it for 2 minutes after taking it out.
11. Keep the oil temperature at 150°C-160°C, then put the chicken legs into the oil pan, and continue the above operation for about 5 minutes.
12. The surface of the chicken drumsticks is golden brown and crispy. After taking it out, put it on the oil-absorbing paper for a while to absorb some excess oil. Sword down, listen to this crisp click.
13. Look at the juice O(∩_∩)O that pops up.
14. Let's start with a cushion to cushion the belly.
15. It can be cut into small pieces or eaten directly. O(∩_∩)O
Tips:1. Remember to keep the oil temperature around 150℃-160℃, not too high, otherwise the skin will be scorched and the inside will be immature.
2. If there is celery, you can add a celery to it when pickling, the taste will be more unique.
