Today to share with you a private dish "crispy crispy chicken" let's take a look at how to make it!
Ingredients: about 850 grams of chicken, about 25 grams of green onion, about 15 grams of ginger slices, about 100 grams of white vinegar, about 200 grams of big red Zhejiang vinegar, about 80 grams of malt syrup, about 80 grams of refined salt, about 20 grams of pretzels, about 60 grams of five-spice powder, about 30 grams of Shaoxing wine, about 30 grams of soy sauce.
Preparation method: Clean the chicken inside and out, remove the trachea, drain the esophagus after draining. Then put the chicken into the pot, and then add the green onion, ginger slices, pepper powder, five spice powder, Shaoxing wine, fine salt, old soy sauce, stir evenly after rubbing the body of the chicken, the whole chicken inside and outside to repeatedly rub a few times, and then put the seasoning into the chicken belly, and then use plastic wrap to seal the pot and put it in the refrigerator for marinating for twenty-four hours, after twelve hours of marinating, you can turn the chicken over to marinate evenly.
After marinating for 24 hours, take out the chicken cubs and rinse the seasonings, drain the water, and rub the whole chicken inside and out with the old soy sauce again, then put it on the plate, steam it in boiling water to 75%, and steam it until it is 75% cooked. Then drain the water, place the chicken on the plate at the window vent and let it cool and blow dry. The white vinegar, big red Zhejiang vinegar, malt syrup is stirred evenly to mix crispy water, if maltose is not good at stirring, you can melt on the medium heat in the pot, mix in the pot can be, after even modulation, with a brush dipped in crispy water evenly brushed once has been cold through the blow dry water of the chicken, to brush evenly, after brushing continue to be placed in the vent to dry, to be dried for an hour after another even brush again to mix the good crispy water, continue to blow dry air dry. Heat the empty pot, pour in the oil to burn 60% of the heat, put in the brush crispy water to dry the dried chicken, fry until golden yellow and red when fished out the control dry oil, wait for the oil in the pan to heat to 80% heat when the re-frying of the chicken, re-fry until the surface of the chicken is hard and crispy, when it is golden red, fish out the oil control, change the knife to plate it. Depending on your personal taste, you can also serve it with ketchup, blueberry sauce, sweet and spicy sauce, salt and pepper and so on.
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