Homemade Chicken Rice Flower [ms. Kong Teaches Cooking]

Homemade Chicken Rice Flower [ms. Kong Teaches Cooking]

1.
Wash the drumsticks and cut them in the middle with a knife.

2. Twist the big bone with your left hand, and take a knife in your right hand to remove the meat along the bone.

3.

Cut the boneless chicken thighs into 1 cm wide pieces.

4.
Cut all the diced chicken thighs and put them in a bowl.

5.
Add salt and pepper to the bowl.

6.
Stir the seasonings evenly.

7.
Add another egg, stir well and let stand for 15 minutes.

8.
Add flour and starch to the bowl. (The ratio of flour to starch is preferably 3:2. The starch can be corn starch, sweet potato starch, etc.)

9.
Add an appropriate amount of water and stir the flour into a flocculent shape.

10. Put the marinated chicken thighs on the fluffy flour and coat them evenly.

11.
Put enough cooking oil in the pot, heat the oil for 60%, add the diced chicken thigh piece by piece.

12.
The fire exploded until golden brown. (The frying process must be kept turning. It can also be re-fried. The re-fry can force out the excess oil. It will eat less oil and make it more crispy.)

13. Take out the chicken rice flower to control the oil, and then use a kitchen paper towel to absorb the oil, then you can serve it on a plate, top it with tomato sauce, and have afternoon tea snacks.