1. First wash the chicken wings you bought
2. Put it on the cutting board and make a few cuts diagonally with a knife to add more flavor when marinating!
3. Marinated seasonings are added sequentially
4. Then add an appropriate amount of tapioca flour to the bowl, and then add a small amount of egg white. Adding egg whites can make the meat more tender and smooth, but don't add too much at the beginning, because the state of pulping needs to be adjusted at any time. Tapioca flour is the flour we use to make taro balls. This material is irreplaceable.
5. The tapioca flour and egg white are controllable, and the final state should not be too dry, and should not be lumpy. If it is too dry, add egg white. If it is too thin to hold, add tapioca flour and continue to stir until it's in a certain state! Then marinate for about 30 minutes
6. During the marinating time, we have to prepare the ingredients for the flour coating, and all the flour is evenly mixed and ready to be used.
7. Wrap the chicken wings that have been marinated for more than 30 minutes in the flour just made, so that the slurry sticks to the flour.
8. What we need to do is to squeeze the chicken wings.
9. Shake the floating powder again.
10. I usually pour oil in the pan when it's halfway through, and when the temperature of the oil rises, it's basically all wrapped up.
11. Put the chicken wings in and fry them. Turn to medium heat and fry for about 3 minutes
12. Fry for about 3 minutes to remove the chicken wings, then turn to high heat to heat up the oil again, and re-fry at high temperature. Be sure to observe when you fry, and fish out the golden color! The second frying is usually 30 seconds to 1 minute.
13. In fact, it is already very fragrant when it is fried, so it must be the first time to eat it.
Tips:1. How to judge the medium and high temperature oil temperature: Put a long chopsticks in the hot oil, and you can see that there are small bubbles around the contact point of the oil and the chopsticks, then the oil temperature is fine. 2. Tapioca flour is the flour we use to make taro balls. This material is irreplaceable.
