Pan-fried boneless chicken legs, fried in perfect shape, the skin is crispy and the chicken is smooth and tender. Children love it.
Overview
Today's recipe is super simple. Just be careful not to fry it and it won't fail. In fact, the original recipe does not involve soaking in salt water or marinating. It directly fry the chicken legs to bring out the original flavor, which is also quite fragrant. However, the children at home said it was a bit bland, so I added the marinating step.
Tags
Ingredients
Steps
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First, take 1000 grams of water, add 10 grams of salt, 5 grams of sugar, 3 slices of ginger, and 10 grams of cooking wine. Stir evenly. Clean and soak 2 pieces of Pipa chicken legs in the water.
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Seal and refrigerate for at least 6 hours.
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Take out the soaked chicken legs and use kitchen paper to absorb the moisture on the surface of the chicken legs.
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Shave off the bones and excess chicken fat, being careful not to cut the skin.
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Sprinkle both sides of the chicken with a little salt and freshly ground black pepper and set aside.
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Put a little oil in a non-stick pan and fry the skin side of the chicken first.
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Take a piece of aluminum foil and put it under a basin of water so that the fried chicken will be very flat.
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Fry over low heat throughout the process, turning over every 2 minutes. Remember to press aluminum foil and water every time. The finished product will be beautiful.
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When frying the skin side of the chicken for the second time, sprinkle a layer of salt and black pepper on the surface of the chicken. Don't worry, it won't be too salty and the taste will be just right. It will take about 10 minutes to cook.
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The chicken skin looks golden and crispy, and when you poke it with a chopstick and there is no red blood, it means it is cooked.
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Pan-fried boneless chicken legs are completed O(∩_∩)O haha~
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Super tender and juicy, so delicious^_^
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Look at the crispy golden chicken skin and the juice flowing down, which greatly increases your appetite.
