Crispy Chicken

Method of crispy chicken

Raw materials for making Crispy Chicken:

1 tender chicken (about 1250g), 20g green onion, 25g cooking wine, 15g ginger, 50g soy sauce, 15g pepper salt, 50g hot sauce, 15g sesame oil, 1000g soybean oil (actual consumption of 75g).

Processing steps of crispy chicken

1. Cut the chicken from the tip of the tail along the spine to the neck with a knife, break it off, pat it on the side of the knife, and then chop it in the thick part of the meat; peel the scallion and cut it into sections; peel the ginger, wash it and smash it.

2. Heat the frying pan, add 750 ml water to boil, put the chicken into the pan (skin down), add wine, soy sauce, scallion, ginger powder, and cook for 20 minutes until the chicken is red, remove and control to dry.

3. Clean the pan, pour the soybean oil into the pan, and heat it on a high fire until it is 80% hot. Add the chicken and fry it for about 3 minutes. When the skin of the chicken is yellow, remove it, control the oil and wipe the sesame oil evenly.

4. Cut the abdomen of the chicken with a knife, cut the chicken into two pieces, cut off the neck and wings, and take off the legs. Then cut off the head of the chicken, split it in pairs, and put it on one end of the waist plate; cut the neck of the chicken into small sections, and put it under the head of the chicken, and then put the wings and wings of the chicken together

Characteristics of crispy chicken

The skin of the meat is crisp and fragrant. The chicken is tender and delicious.

Crispy Chicken

Crispy tender chicken is a Korean dish with chicken as the main ingredient. The seasonings include pepper salt, sesame oil, chili sauce, etc. the production method is to marinate the chicken and fry it in oil pan.

Ingredients needed

1 tender chicken (about 1250g), 20g green onion, 25g cooking wine, 15g ginger, 50g soy sauce, 15g pepper salt, 50g hot sauce, 15g sesame oil, 1000g soybean oil (actual consumption of 75g).

Production method

1. Cut the chicken from the tip of the tail along the spine to the neck with a knife, break it off, pat it on the side of the knife, and then chop it in the thick part of the meat; peel the scallion and cut it into sections; peel the ginger, wash it and smash it.

2. Heat the frying pan, bring to a boil with 750 mL of water, put the chicken in the pan (skin down), add wine, soy sauce, scallion and ginger, and cook for 20 minutes until the chicken is red. Remove and dry.

3. Clean the pan. Pour the soybean oil into the pot and heat it on a high heat until 80% of the heat is reached. Add the chicken and fry it for about 3 minutes. When the skin of the chicken is yellow, remove it. Control the oil and rub the sesame oil evenly.

4. Cut the abdomen of the chicken with a knife, cut the chicken into two pieces, cut off the neck and wings, and take off the legs. Then cut the head of the chicken, split it in pairs, and put it on one end of the waist plate; cut the neck of the chicken into small sections, splice it under the head of the chicken, then cut the wings and legs of the chicken into three sections, and put them on the upper and lower sides of the plate according to the original shape. Finally, cut the two pieces of chicken into small pieces 1.5cm wide, and put them together in the middle of the waist plate to make a complete chicken shape.

5. When eating, with pepper salt and chili sauce, each dish, dip to eat, you can.

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