Fried Wing Root
1.
Wash the roots of the chicken wings and place them in a container to control the moisture
2.
Add scallion, ginger, cooking wine and stir repeatedly with hands for about 3 minutes, then cover the container with plastic wrap, and put it in the refrigerator for more than 2 hours
3.
Take the chicken wing roots out of the fishery and put them in another container, add the fried chicken marinade to marinate, and cover the container with plastic wrap after repeated stirring with hands, and put it in the refrigerator overnight
4.
Coat the marinated chicken wing roots evenly with the fried chicken powder and press firmly, add the egg liquid and roll a circle
5.
Put it in the fried chicken batter again, and repeatedly grab and mix the roots of the chicken wings from bottom to top with your hands. Repeat more than 2 times to allow the flour to form a floc on the roots of the chicken wings.
6.
Pour more than half of the oil into the pot, heat it to 165 degrees Celsius and put the roots of the chicken wings one by one. Continue to fry for about 12 to 15 minutes. Use chopsticks to gently shake the roots of the chicken wings in the oil pan. To prevent adhesion, the fried chicken wing roots can absorb the oil on a kitchen paper towel.
7.
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8.
When eating, you can sprinkle with cumin and chili powder according to your personal preference. Fried chicken is greasy and can be used with carbonated drinks or fruits to relieve greasiness
Tips:
1. Repeatedly grasping and stirring the root of the wing with your hands can help it taste better. Usually it is better if it is pickled in the refrigerator overnight and then fried
2. The first use of powder coating is to wrap the seasoning on the chicken wings, shake it gently in the egg liquid, be sure to be light, don't wash off the surface seasoning, the powder coating will form on the surface of the chicken wings when it meets the egg liquid A layer of thick paste, at this time, re-coating with powder will easily produce scaly flowers
3. At the end, you should move quickly when you repeatedly stir the roots of the chicken wings in the flour with your hands, repeat as many times as possible, and evenly wrap the flour on the chicken nuggets, and it is best to not leave too much flour in the vessel.
4. Frying with oil temperature between 160 and 170 degrees is most likely to produce a crispy taste. Slowly fry for 12-15 minutes until the surface of the chicken nuggets is attractive and golden. It can be appropriate according to the size of the chicken wings. Adjust the time
5. Fried chicken breading and fried chicken marinade are sold in large supermarkets and online, and I buy ready-made ones that are very convenient
