#寻找头条生活家 #
Hello everyone! I am Komatsu Kitchen. Today I bring you a commercial universal crispy paste made of "crispy chicken thighs".
Suitable for domestic use, the crust is fresh and crispy, and the inside is soft and juicy.
The preparation of the crispy paste of the fried "crispy chicken thigh" is very important, followed by the marinade ingredients, as long as I follow the proportion of my method and recipe, you can also make a chicken thigh burger with the same taste as the supermarket and KFC chicken.
However, most of the chickens now are fast-track and try to eat as little as possible! If you want to eat safe and secure chicken legs, first, every time you go to the vegetable market to buy fresh chicken, chop off two legs and put them in the refrigerator to freeze, and the next time you buy chicken, you will also chop off two legs, so that the accumulation is more, and finally take it to cook at one time. Second, there are kinds of more expensive chicken wings chicken legs sold in supermarkets, and the growth period is relatively long, try to reduce the hormones to the lowest point!
Practices and steps:
Step 1
Thaw the chilled chicken thighs in water, pour them into cooking wine and soak for 2 hours, soaking in bloody water
Step 2
Rinse off with clean water after soaking
Step 3
Prepare the chicken thigh marinade: 35 g orleans marinade, 2 g cooking wine, 2 tbsp oyster sauce, 2 tbsp light soy sauce, 2 tbsp vegetable oil
Step 4
Use a meat pin to pierce the chicken leg so that it is convenient to taste when marinating, and each part must be pierced
Step 5
Pour the chicken thighs into a basin and drizzle with cooking wine, soy sauce, oyster sauce, vegetable oil and Orleans marinade, and mix well to taste
Step 6
Crispy paste ingredient ratio: corn starch 50 g, potato starch 25 g, high gluten flour 100 g, water 180 g, vegetable oil 6 g, aluminum-free baking powder 1.5 g, baking soda 1 g, Glees flour 2 g, salt 1.5 g
Step 7
Pour flour, corn starch, potato flour, custard powder, baking powder, baking soda and salt into the pot and mix well
Step 8
Then add water to the powder three times, add water in small quantities and times to better adjust the thickness of the batter, stir until the batter is smooth, lift up to a streamer, the batter can be mixed to this thick ratio, and finally the cooking oil is stirred into the batter and let stand for a while.
Step 9
Bring water to a boil, place in a steaming drawer and steam the marinated chicken thighs for 15 minutes
Step 10
Chicken thighs are easy to taste after steaming, but when fried, the water in the chicken thighs is not easily lost, and it is tender and juicy to eat
Step 11
The steamed chicken thighs are poured into a crispy paste and coated, and each chicken thigh is evenly sizing
Step 12
Oil temperature 160 degrees into the chicken thigh frying, frying chicken thigh oil temperature should be controlled, oil temperature can not be too high, otherwise the crispy paste is easy to fry overheated to affect the taste
Step 13
After the crispy paste is set, use chopsticks to turn over and fry, so that it is evenly colored, the surface of the fried chicken thigh is golden brown, the oil temperature rises to 180 degrees, and then fry for about 1 minute, until the oil bubbles densely, the chicken thigh is fried
Step 14
Drain the oil and the crispy chicken thighs are crispy on the outside and juicy on the inside
Learn more food, bring you different delicacies every day, pay attention to me! Komatsu kitchen.