1.
Ingredients:
2-3 large chicken thighs, appropriate amount of crispy fried powder (bought in big supermarkets~ You can use many fried things.)
Appropriate amount of green onion and ginger (other seasonings will be discussed in the next step.)
2.
First let's deal with the big drumsticks!
In order to taste them well when marinating them~
Please use a knife to make a few strokes in the thick areas, and then pierce them like Mother Rong!
(You can also use a bamboo stick to tie it until you are satisfied)
(This step is a bit violent.)
3.
Cut the ginger and the shallots into sections to start marinating the chicken legs.
Seasoning needed: 15 grams of Huadiao wine, 15 grams of oyster sauce, 15 grams of light soy sauce, 1 gram of salt, 2 grams of sugar, 1 gram of pepper, 1 gram of thirteen spices, 1 gram of sesame oil.
(Cumin and chili depend on personal preference, can be added or not.)
Make chicken thighs and let them sit quietly for 30 minutes. Tasty!
4. The marinated chicken drumsticks are first coated with a layer of crispy fried powder.
5.
In order to make the chicken drumsticks thicker and crispy, we need to coat it a second time.
Immerse the first powdered chicken drumstick in clean water for one minute, please leave it alone. (It's easy to take off powder when moved.)
6. Pick up the soaked chicken drumsticks with controlled dry water, and then evenly coat a layer of powder.
7.
The blaze burns the oil to 70% hot, and the teacher said that 70% hot means slightly light smoke rising.
Fried chicken legs! Start with high heat, wait until the drumsticks are roughly shaped, and the skin does not come off. When it is slightly hard, turn to medium-low heat.
Be sure to deep-fry the chicken drumsticks until the surface is golden and crispy, and the inside is fully cooked.
(You can also use the bamboo skewers to test, stick them into the middle of the chicken legs and pull them out. If the head of the bamboo skewers is very hot, it means it has been fried through.)
