I first heard that salt crispy chicken was on a program that introduced Taiwanese cuisine, and I have loved this snack ever since. I have been at home for so many years and have mastered some tricks to make salt crispy chicken, write it down and share it. Isn't there a saying that the people who can share are angels! Here's a closer look at how I made this dish. As long as you master the art of pickling and frying, it is easy to make crispy and not soft salted chicken. You no longer have to go out and buy it, you can make a big pot at home, so that you can enjoy eating. Of course, to eat fried food, you still have to 'measure' the force.
First of all, when we process chicken, the size of the cut chicken pieces is very important. It requires that the chicken can mature quickly, but also requires the chicken not to be over-dry. So the chicken is cut to the size of a thumb.
When marinating chicken, it can be adjusted according to its own taste, but five-spice powder is the soul seasoning of salt crispy chicken, which can enhance the aroma of chicken and make the taste of the whole chicken rich in layering, so it must be added.
After the chicken is marinated, a layer of egg paste should be added, and the whole egg paste mainly plays a moisturizing role, which can block the marinade and moisture of the chicken and maintain the tender taste of the chicken. In the egg paste, I like to put down the gluten flour, its adhesion is stronger than the general starch, and it can prevent the phenomenon of sweet potato powder falling off after the chicken is dipped in sweet potato powder.
Finally, there is a very important step before frying, that is, be sure to let the powdered chicken sit for 5-10 minutes so that the surface of the chicken has a moisture return phenomenon, and the sweet potato powder on the surface of the chicken in this state can be very obediently stained on the chicken to avoid the phenomenon of desizing when frying. The surface of the chicken is quickly shaped when fried at high temperatures, inhibiting the flow of water from the chicken while keeping the crust crisp. The purpose of the second re-fry here is to force out the fat of the chicken and the moisture on the surface of the chicken to maintain a crisp taste.
Be sure to sprinkle with pretzels before eating to be perfect. Salted crispy chicken is generally accompanied by a nine-story tower, because the nine-story tower has a flavor of star anise. I like to put what I have at home. I tried using coriander leaves and celery leaves, and this time I simply used the mint leaves that were swollen in the flower garden, and the taste was good. If you must use the nine-story tower, of course it is even more perfect.
material
2 chicken thighs, potato starch,
1 tsp soy sauce, 1/2 tsp salt, 1 tsp allspice powder, 2 tsp cooking wine, 1/2 tsp white pepper, 1 egg, 1 tbsp low gluten flour, 1 tbsp cornstarch, frying oil to taste
Procedure
1 Chicken thigh meat is boneless and then cut into strips and then into thumb-sized pieces. The size of the cut pieces is important to ensure that the marinade is more flavorful, and it matures quickly when fried without being too dry.
2 chicken nuggets into a container, then add salt, soy sauce, allspice, pepper and cooking wine, stir well with chopsticks and marinate for at least 30 minutes.
3 To prepare the egg paste, beat an egg in a small bowl, then add low gluten flour and cornstarch and a small amount of water to form the egg paste. Egg paste can play a moisturizing role, and the addition of low gluten flour can increase adhesion and prevent the shedding of sweet potato powder.
4 Prepare two larger plates, one with a layer of plastic wrap to place the chicken with sweet potato powder, and the other with sweet potato powder. Use chopsticks to put the chicken pieces wrapped in egg paste on the sweet potato powder, and then gently cover the chicken with your hands, so that each side of the chicken is covered with powder, and then hold it tightly with your hands, and then shake off the excess powder and put it on the plate covered with plastic wrap. Repeat until all the chicken nuggets are covered with powder. The chicken is flat on the plate, do not stack. (A layer of plastic wrap on the plate prevents the chicken from getting wet.)
5 After 5-10 minutes, there is a significant resurgence on the surface of the chicken nuggets, indicating that the chicken and the powder have been fully fitted, and there will be no loss of powder when frying. At this time, the chicken nuggets can be fried,
6 Put the oil in the pot, when the oil temperature rises to 60% heat, put in the nine-story tower (I used mint leaves this time), and quickly remove and set aside in about 20 seconds. When the oil temperature rises again, put in the chicken nuggets one by one to fry, about a minute the surface of the chicken nuggets begins to harden the shell Immediately fished out, if the fryer is relatively small, you can complete the first frying of the chicken nuggets in batches, if there is a small amount of powder falling, you can use a colander to skim off.
7 Wait until the oil temperature rises again for a second re-frying, which can force out the excess fat of the chicken and the moisture on the surface of the chicken, so that the shell is more crisp.
6 Finally, sprinkle homemade pretzels on the fried chicken nuggets and mix, and sprinkle with crispy mint leaves to eat, if not crispy, no money.
Related videos can be found at the links below
Video - Making salted crispy chicken