Taiwanese Salty Crispy Chicken

Name: Taiwanese Salty Crispy Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g chicken; 1/2 a spoon Five spice powder; 50g Minced garlic; 1 tablespoon Sugar; 2 tablespoons Soy sauce; 1 point salt; 1 tablespoon Sesame sesame oil; 2 tablespoons Rice wine; 1 piece egg; 3 tablespoons Low-gluten flour; 6 tablespoons squash powder; 3g pepper; 1g Chili powder

by It's Xiao Dafa

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The price of pork has been soaring recently. The second brother is too expensive and can only eat chicken. The fried chicken made this time is salty and crispy chicken. Through the ingredients in the recipe and the marinating method, the fried chicken is tender and juicy, not firewood at all.
Originally thinking of eating for two people, one chicken could not finish it, but it was not enough to fight until the end. I specially kept the chicken legs and wings without cutting them. The feeling of losing weight when eating meat and drinking fat house water is a cloud of clouds.
I always think that losing weight is to eat more delicious things. Reduce after eating, continue to eat after reducing. Is this kind of life meaningful, don't you?

Taiwanese Salty Crispy Chicken

1. Cut the chicken into chunks, I still keep the chicken legs and wings, and cut the rest into chunks.

2. Add the chopped garlic.

3. Half a spoon of five-spice powder.

4. 1 spoon of sugar.

5. 2 tablespoons of light soy sauce.

6. A little salt.

7. 1 spoon of sesame sesame oil.

8. 2 scoops of rice wine.

9. 1 egg.

10. Rub the chicken with your hands to penetrate the flavor into the chicken. It takes about 3 minutes.

11. Add 3 tablespoons of low-gluten flour.

12. Grasp evenly again, so that the surface is evenly coated with a thin layer of paste film to lock in the moisture. Cover with plastic wrap and put it in the refrigerator for overnight use.

13. Put sweet potato powder in the container, take out the marinated chicken and stick the sweet potato powder evenly. The sticky chicken should be set aside to regain moisture before frying.

14. Heat the oil in the pot to 180 degrees, and then put the chicken in the pot for frying (adjust the medium-high heat).

15. Fry until the chicken floats and the color is golden to pick up the oil.

16. Heat the oil to 180 degrees again, and re-fry the chicken for 30 seconds.

17. Just pick up the bitumen oil.

18. The ratio of salt and pepper powder is pepper 3: salt 1: chili powder 1.

19. Stir the salt and pepper powder evenly and sprinkle it on the fried chicken. The salty crispy chicken is ready.

Tips:
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Momo tips:
1. The purpose of adding low-gluten flour when marinating is to lock in moisture.
2. The key to the tenderness of the chicken on the outside! Keep it in the refrigerator and marinate for at least 12 hours, preferably overnight. This step is to let the chicken taste and absorb enough water.
3. The oil temperature needs to be heated to 160-180 degrees before adding the chicken to fry. After the chicken is put in, adjust the fire power to medium-high fry.
4. The second re-fry is to make the chicken shell more crispy.