1. Wash 6 chicken wings and drain the water. Use kitchen paper to wipe off the water on the surface. (The surface of the chicken wings should be relatively dry, so as to avoid splashing of large oil spots during the frying process). If you have time, you can use a toothpick to poke holes on both sides of the chicken wings and marinate them directly (if you don’t have time, use a knife to cut the chicken wings three times on both sides to help speed up the marinating taste.)
2. Put all chicken wings in a large bowl, add 4 grams of salt, 4 grams of black pepper, 2 slices of ginger, one egg white, and an appropriate amount of lemon juice.
3. Grab the chicken wings and seasoning evenly with your hands to help the flavor. Wrap it with plastic wrap or put it in a fresh-keeping bag and marinate for more than 6 hours. (If it is marinated on both sides with a knife, it can be marinated in about 30 minutes, and if it is a large chicken thigh, it will be marinated for about 1 hour)
4. Mix 60 grams of flour and 60 grams of starch, and then take a bowl of water for later use.
5. First put the marinated chicken wings into the mixed flour and wrap it evenly, knead it to shake off the excess flour, put it in clean water for 3 seconds, take it out, then wrap it in the flour, knead it, pat it with your hand, and shake it off Excess flour.
6. Repeat this twice and the chicken wings will be scaly crispy and delicious!
7. In a clean, water-free pot, pour the oil that soaks the chicken wings or drumsticks, and heat the oil to 70% to 80% hot, about 200 degrees Celsius (throw a little flour into it, and just sizzle). Put the chicken wings one by one into the oil pan and fry them over medium-high heat.
8. Don't turn the chicken wings in a hurry. Turn them over after frying for a minute. If the oil is hot enough, don't worry about sticking together.
9. Turn the noodles in this way for 1 minute. After frying for about 5-6 minutes, the surface is slightly yellow. I poke it up with chopsticks and feel a little hardening of the skin. Then I took out the chicken wings and set aside, let the residual temperature inside continue to self-heat .
10. Reheat the oil to about 210 degrees, put the chicken wings back into the pan and fry again, about 30 seconds to 1 minute, the surface of the chicken wings is golden and crispy before being out of the pan.
11. A chicken wing that is crispy on the outside and tender on the inside is complete!
12. Can't wait, let's get started, so hot O(∩_∩)O.
13. 6 too few, not enough points_(|3」∠)_
14. ლ(´ڡ`ლ) is delicious.
Tips:1. The chicken wings must be wiped dry before marinating to avoid splashing of oil when they are fried.
2. If you like other flavors, you can also add chili powder, garlic powder and other seasonings to marinate.
3. When marinating the chicken wings, use a toothpick if you have time. If you don't have time, use a knife to cut the chicken wings three times on both sides.
4. To use more oil, it is advisable to immerse the chicken wings.
5. If it is chicken thighs, remember to lower the oil temperature in the later stage, because the chicken thighs are not easy to be cooked, so they should be fried slowly, otherwise the outside is burnt and the inside is not cooked. There is another way to cut the chicken thighs directly. It will be easier to cook if it is fried flat.
6. Another wrapping method is to wrap a layer of starch, then a layer of egg liquid, and then a layer of bread crumbs.
7. There is another way to wrap the chicken wings with only a thin layer of starch, and the chicken wings are fried and crispy. The taste is also good.
