Name: Private Dish "fried Chicken Wings in Shelter Bay"
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chicken wings; 80g Bread crumbs; 60g garlic; 20g Dried tempeh; 3g Dried chili; 2g salt; 3g star anise; 2g pepper; 2 tablets Bay leaf; 20g Green onions; 15g ginger; 2g Chili powder; 20g Rice wine; 2g MSG; 120g Flour; 40g corn starch; 3g Baking powder; A tablespoon about 15g Cooking oil

Private Dish "fried Chicken Wings in Shelter Bay"

1. main ingreadient.

Private Dish "fried Chicken Wings in Shelter Bay" recipe

2. Add star anise, pepper, bay leaves and green onion ginger to chicken wings, and sprinkle with salt. If 2-5.

3. .....

4. .....

5. .....

6. After sprinkling salt in the chicken wings, sprinkle with chili powder, pepper, MSG and rice wine. As shown in Figure 6-9.

7. ......

8. .....

9. .......

10. Grab the chicken wings by hand and marinate for two hours.

11. Remove the stalks of the garlic and cut into fine garlic cubes.

12. Then fried into garlic crisp.

13. Use absorbent paper to absorb excess oil for later use.

14. Fry the bread crumbs into bread crumbs and remove them.

15. ......

16. Use absorbent paper to absorb excess oil for later use.

17. Put 30% cornstarch, salt, baking powder in the flour, and use water to synthesize a deep-fried paste.

18. Put 15 grams of olive oil into the deep-fried paste and stir well.

19. Put a lid on the basin for 15 minutes and set aside.

20. Chop the dried chili into small pieces and remove the seeds.

21. Remove the marinade from the marinated chicken wings.

22. Wrap the chicken wings in the deep-fried batter and put it into the frying pan.

23. Start frying with 50% hot oil temperature, and remove after frying.

24. Increase the oil temperature to 70% hot, and fry the chicken wings again to remove them.

25. Control oil and spare.

26. Leave the oil in the bottom of the pot and stir fragrant dried tempeh, add the dried chilies to fragrant.

27. Stir in the bread crisp and garlic crisp.

28. .....

29. Then add the fried chicken wings.

30. Sprinkle a little salt and stir-fry well, then serve on a serving plate.

31. The characteristics of this dish: golden color, rich garlic flavor, crisp taste, salty fresh and slightly spicy.

Tips:
1. Use whole chicken wings and chop them into pieces or use them in the wings. Pickled for a longer time will taste delicious.

2. When frying garlic crisps and bread crisps, the heat must be controlled well. The oil temperature should be 40 to 50% hot, and the best is to fry it and let it cool. The color is golden and crispy.

3. Stir it evenly when preparing the deep-fried batter. The batter should be fine without dry powder, and the thickness should be suitable. After adding the oil, it should be stirred evenly and no oil slick is the best.

4. When frying chicken wings, be sure to re-fry them again to make the color uniform, and the skin will be golden and crispy, and the outside will be tender and the inside will be tender and taste good.