Golden Pipa Legs

Overview

In the past, Pipa legs were marinated with cooking wine, salt, Sichuan peppercorns, scallions and ginger, then dipped in egg liquid and bread crumbs. If there was no bread crumbs wrapped around them, they would be wrapped with chopped steamed buns. Nowadays, fried pipa legs have been gradually improved. Not only are the pickling materials constantly changing, but they are no longer wrapped in bread crumbs, but fried powder. The skin of the fried chicken legs is not only crispy, but also tastes a bit like KFC. The meat inside is also very tender. Friends who like fried chicken are worth a try!

Tags

• hot dishes
• home cooking
• children
• afternoon tea
• winter recipes
• chicken legs
• coated with fried powder
• cooking wine
• edible oil
• egg white
• flour
• light soy sauce
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Wash and drain chicken legs.

   

2. 2 Make a circle around the root of the bone with a knife to cut off the tendon. Holding the root of the bone in your hand, use the knife to peel the meat downwards and peel off the bone. Then turn all the meat down.

   

3. 3 Mix the light soy sauce, salt, cooking wine, ginger, and green onion in appropriate amounts, and marinate the pipa legs for about three hours. (Stir a few more times to make the pipa legs more flavorful)

   

4. 4 Add 20 grams of flour and 10 grams of Xiangxue breaded flour into appropriate amount of water and mix evenly.

   

5. 5 Dip the marinated pipa legs into the prepared paste evenly.

   

6. 6 The oil pan starts to heat up.

   

7. 7 Dip the pipa legs into the dry fried powder evenly.

   

8. 8 Then shake off the dry powder, put it into the egg white and dip it fully into the egg white, then put it into the fried flour and dip it into the fried flour. Just repeat it one more time.

   

9. 9 When the oil is 70% hot, add the pipa legs and fry.

   

10. 10 Fry until all golden brown and take out. You can fry it again in hot water. Wrap the bones with tin foil and enjoy.