Crispy Salted Chicken
Overview
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Ingredients
Steps
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Peel the chicken thighs and cut into pieces. Add salt, minced ginger, minced garlic, and light soy sauce.
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Add 15 grams of rice wine juice.
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Add 6 grams of allspice. Then mix well and marinate for 2 hours to absorb the flavor. The main seasoning for the salt-fried chicken nuggets we eat is not salt and pepper, but five-spice powder.
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Put the marinated chicken pieces into the egg liquid and roll it until it is covered with egg liquid.
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Then evenly coat with dry starch. After coating with dry starch, return to the egg liquid and roll it once so that the chicken pieces are covered with egg liquid.
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Put the muscle pieces covered with egg liquid into the bread crumbs and roll them around. The egg liquid and dry starch can play a sticky role and can catch the dry starch and bread crumbs.
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After everything is wrapped, when the oil in the pan is 70% hot, add the chicken pieces and fry slowly over low heat.
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About 2 minutes before serving, add the cleaned and drained nine-layer tower. When the nine-layer pagoda is fried and the chicken pieces turn brown, you can take them out to control the oil. The nine-story pagoda must be dried, otherwise oil will splash when you put it in the oil pan! You can sprinkle a little black pepper on the fried chicken pieces, and you can eat it with mayonnaise or ketchup for a better taste!
