Homemade Chicken Popcorn
1.
After the frozen chicken legs are thawed, rinse them well, and then use kitchen paper towels to absorb the moisture on the surface. My chicken legs are bigger, which is the kind of whole chicken legs.
2.
I use scissors to remove the bone, because I think the scissors are safe and not easy to hurt my fingers! First cut out a cut, and then along the bone, separate the meat from the bone, if there is a fascia, cut it with scissors
3.
The other is to remove the chicken skin. This is easy. Just use your hands. If there is chicken fat connected together, then use scissors to cut it off.
4.
Cut the boneless and skinless chicken thighs into dice (chicken rice flowers), as evenly as possible
5.
Put the diced chicken (chicken rice flower) in a bowl, add 1 tablespoon of cooking wine, a little salt, 15 grams of Orleans roast chicken marinade, a little chicken powder, and a little white pepper
6.
Stir well and marinate for 30 minutes
7.
This step is the key to the deliciousness of the chicken rice flower. Make fried powder: 100 grams of medium powder, 40 grams of corn starch, 1.5 grams of baking soda, half a spoon of salt, and white pepper.
8.
Take 1/3 of the amount and put it in another small bowl
9.
Add an egg and some water in a small bowl to make a thick paste
10.
Pour the mixed egg thick paste into the marinated chicken (chicken rice flower) and mix well, so that each piece of chicken (chicken rice flower) is covered with the batter
11.
Put the battered chicken (chicken rice flower) into the fried powder and roll it around, so that the whole body is covered with fried powder, don't put too much in the chicken, take it away and put in the new one after coating it. of
12.
In order to make it look good, you can squeeze it round with your hands. This is the first part to be wrapped. This preparation should be done in advance. Don't fry it while coating it. Because the time is different, some may be battered. , Some are not yet familiar
13.
Start frying: Raise the frying pan, heat the frying pan to 60% heat, and add an appropriate amount of powdered chicken (chicken rice flower), depending on the size of your frying pan
14.
Deep-fried until light golden brown and remove
15.
After the oil pan is heated to 80% hot again, add the chicken rice flower and re-fry
16.
Fry until the surface of the chicken popcorn is crispy and the color is golden yellow, then you can remove it. Use a kitchen paper towel to absorb the oil. You can serve it with some dipping sauce or sprinkle with spicy powder, whatever you want
Tips:
I like to make chicken rice crackers with chicken thighs, although the preliminary preparations are a bit more complicated than using chicken breasts! As for the deboning of chicken legs, do it according to your habit as you like! All roads lead to Rome, and the end result is the same!
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