Crisp and juicy Tangyang fried chicken

Crisp and juicy Tangyang fried chicken

Introduction:

"Tang Yang fried chicken! ——KARAAGE, a unique Japanese fried chicken, has an unusual taste. It is crisp outside, tender inside and rich in juice. It is loved by all ages! Pay attention to these tips, everyone can do - 1, use chicken legs or wings. Chicken legs should be boneless and served as the main course of a meal. Beer is the best choice. Chicken wings are tasty and more suitable for children's taste. 2. Marinate chicken before adding sake or water. Because the chicken after soy sauce or salt salting will water, salting and then add some water, can let the chicken absorb part of the water, so as to maintain the feeling of water Dangdang, fried only after juicy; 3, fried twice, each time fried time is very short, in the middle of the rest of 4, 5 minutes. The short frying time can keep the moisture of chicken, and the rest can make the chicken mature slowly by using the remaining temperature of frying. When the chicken is fried for the second time, it is almost ripe. With slightly higher oil temperature, it can fry the skin crispy at a faster speed, and the crisp, tender and juicy taste will come out immediately! "

Production steps:

Step 1: remove the bone from the chicken leg, cut it into small pieces of about 4 or 5 cm, and absorb water with kitchen paper;

Step 2: put all the marinades except sake - 2 tbsp soy sauce, 1 tbsp Weilin (or cooking wine), 1 / 2 tbsp lemon juice (or vinegar), 1 / 4 tbsp minced garlic, 1 / 4 tbsp ginger, 1 egg, 1 tbsp starch, 1 / 2 tbsp salt - into a large bowl and stir well;

Step 3: put the chicken into the marinade, and then grasp it until it is starched, that is, the chicken is covered with the marinade and marinated for 30 minutes;

Step 4: when marinating the chicken, break up one egg and set aside; put the dry starch into a large plate and set aside;

Step 5: marinate the chicken for 30 minutes, then add 2 tbsp sake or water, and grasp well again;

Step 6: put the marinated chicken into the egg liquid one by one, and pick up the extra egg liquid;

Step 7: evenly coat with a layer of dry starch, and shake off the excess starch before frying;

Step 8: start the frying pan, add cool oil into the hot pan, and then keep the medium heat until about 60% heat. Deep fry the chicken for 2 minutes. Don't add too many chicken at a time to avoid too big drop of oil temperature. When the chicken starts to come out of the water, you can hear the sound of "oil explosion" and take it out immediately;

Step 9: put it on the grid and "rest" for 4 or 5 minutes;

Step 10: heat the oil pan over medium high heat again until the oil temperature is about 80%, then add the fried chicken pieces and fry them quickly for about 40-50 seconds until the chicken pieces are golden and crisp.

Materials required:

Chicken legs: 2 (about 400-500)

Egg: 1

Dry starch: appropriate amount

Soy sauce: 2 tablespoons

Weilin: (or cooking wine) 1 teaspoon

Lemon juice: (or vinegar) 1 / 2 teaspoon

Minced garlic: 1 / 4 tsp

Ginger powder: 1 / 4 teaspoon

Starch: 1 teaspoon

Salt: 1 / 2 teaspoon

Sake: (or water) 2 tablespoons

Note: 1, this fried chicken in addition to salting tips, the key is to master the fire. When frying for the first time, the oil temperature is about 175-180 degrees, and for the second time, the oil temperature is about 190-200 degrees, that is, about 60% heat and 80% heat. If you're not sure, you can use a kitchen needle thermometer. In terms of visual inspection and feeling, there is "movement" on the 60% hot oil surface and "oil smoke" around it. Put your palm on the oil surface for more than ten centimeters and stay for a moment, you can feel the palm heating obviously; 80% When you put your palm on the oil surface, you will feel the palm of your hand hot immediately. It's hard to say for sure. Most of it depends on experience. You can understand it by doing it several times. 2. Chicken nuggets are fried twice, each time for a short time. The first time fried for 1 or 2 minutes, when you hear the sound of water exploding oil, you should immediately remove it, that is, to avoid excessive loss of water, the taste will not be juicy; in the middle of the "rest" for 4 or 5 minutes, you can keep water and make the chicken mature slowly by using the oil temperature; in the second time fried, the chicken is basically ripe, as long as the surface is fried crisp. 3. The chicken is delicious. You don't need to dip it in the sauce. It's delicious when you eat it directly. 4. It's delicious to eat while it's hot, and it's good to eat when it's cool. It's said that it's one of the essential ingredients for Bento!

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh