Table salt crispy chicken in mambu kitchen recipe-Chinese Food-best chinese food recipes-cooking food

Table salt crispy chicken in mambu kitchen

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Salt crispy chicken is one of the common Taiwanese snacks. Its main ingredient is chicken. It was invented in Tainan City in 1979. Because of its strong smell and crisp taste, it not only attracts many customers, but also becomes a street snack for all ages. This year's climate is abnormal. It's very cold. So I spent a long Easter weekend at home watching movies. I'm tired of potato chips and peanuts. Think about making salted crispy chicken. It's not only for a change, but also for cooking_ ∩) O haha ~ material - 7 pieces of chicken thigh meat, 1 egg, 3 cloves of garlic, 1 tablespoon of sugar, 2 tablespoons of wine, 2 tablespoons of pepper, 1 / 2 teaspoon of five spices, 2 teaspoons of cinnamon, 2 tablespoons of raw soy sauce, 3 teaspoons of salt, 1 / 2 teaspoon of curry, 1 pepper powder, 2 teaspoons of five spices, 2 teaspoons of cinnamon, 1 / 2 teaspoon of curry powder and 23 teaspoons of salt

Cooking ingredients

Shaoxing wine:2 tablespoons

raw:2 tablespoons

nine story tower:8

pepper:2 tablespoons

five spices:1 / 2 teaspoon

cinnamon:2 teaspoons

curry powder:1 / 2 teaspoon

salt:3 teaspoons

Cooking Steps

Step1:First of all, the thigh meat of the chicken I choose is the one that connects the chicken leg to the body. Generally, customers know that this meat is the most tender. Of course. If you are lazy, you can choose chicken breast. It will be convenient. But the taste will be poor.

Step2:Remove the excess grease. Take out the bone with a knife. Cut the chicken into pieces. Generally, I cut the thigh meat into 67 pieces. Note - if there is cartilage when taking the bone, leave it on the chicken. The taste is better. The leg bones are not wasted. Boil them with cold water and low heat. They can be used to cook soup.

Step3:Ready to marinate chicken material

Step4:First mix the chicken with the wet material, egg, raw soy sauce, wine and garlic puree, then add the dry material, mix well, and then refrigerate for at least 34 hours in the refrigerator to make the chicken taste good. Of course, it's best to put it overnight. The chicken absorbs water. It tastes tender.

Step5:After that, I began to prepare salt and pepper powder, which was sprinkled on the fried salted crispy chicken. Take a small pot. Mix all the ingredients into the pot. Stir fry over low heat. Pay attention not to put oil. It takes about 23 minutes for the fragrance to come out and feel a little pungen

Step6:Cool it and put it in a small jar. It can be sealed for a long time.

Step7:Take out the marinated chicken from the refrigerator. Dip it with starch. Pay attention to dip it gently. Don't use chopsticks to poke the chicken hard and make the water run out, thus affecting the taste.

Step8:Put the chicken with starch on a large plate. Wait for 5 minutes or so to make it tide back . You can see that the surface of the chicken with starch is white. After the tide back, the surface color becomes dark. In fact, the starch absorbs the water on the surface of the chicken and forms a thin shell. The fried chicken is crispy (the role of eggs). The shell will not break.

Step9:Fry for 2 minutes at low temperature (about 140). The purpose is to shape the shell. Fry the chicken well

Step10:Take out the chicken and drain the oil. At the same time, adjust the oil temperature to about 190. Put in the chicken again and fry for another 23 minutes. The purpose of this is to force out the extra oil on the skin. At the same time, it becomes crispy. The chicken is not too dry.