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Today, I would like to share with you a home-cooked snack "crispy chicken wing root", chicken wings are also chicken wings, which are one of the most tender and delicious parts of the whole chicken body, commonly found in a variety of dishes or snacks. Common such as cola chicken wings. According to the demand, it can also be divided into 3 parts: wing tip, wing middle, and wing root. The following is to share the practice in detail for everyone, like friends to learn together.
【Crispy chicken wing root】
1. First of all, we process the chicken wing root, cut the chicken wing root along the bone, cut off the grease on it, otherwise it is more greasy to fry out, cut a few knives above the chicken wings, so that it is easier to fry through the taste.
2. Wash all after processing, add salt 2 grams, dark soy sauce 3 grams of color, soy sauce 5 grams, five-spice powder 3 grams, pepper 3 grams, cooking wine 5 grams to remove the fishy taste, and then add a little ginger juice to add fishy flavor, no ginger juice can also cut a little ginger slices into it, grasp and mix evenly with your hands and then add chicken essence 2 grams, like to eat spicy, you can also put some chili noodles to continue mixing well, sprinkle a small handful of starch, let the starch evenly wrapped in the surface of the chicken wings, lock the moisture in the chicken wings, fried out will be more crisp and tender.
3. Prepare another egg, separate the egg whites and yolks, stir them well, pour the egg whites into the chicken wings, grab and mix evenly marinate for 1 hour, the longer the marinade, the more flavorful the chicken wings are, and the egg whites can also make the fried chicken wings, the skin is more crispy, and prepare 200 grams of breadcrumbs for later.
4. After marinating, we first put the chicken wings into the egg yolk, wrap a layer of egg yolk and then put it into the bread chaff inside, wrap the bread chaff, so that it is fried, it will be more golden and crispy, after all wrapped, we are ready to fry.
5. Burn the oil in the pot, when the oil temperature is 50% hot, put the chicken wings into the pot, gently shake the pan, prevent the chicken wings from being pasted, after the chicken wings are fried and fixed, use a spoon to keep pushing, let it heat evenly, keep the low heat and fry for 4 minutes, and the chicken wings are fried and fried thoroughly.
6. Raise the oil temperature to 60% heat, turn the heat to put the chicken wings into the pot, quickly re-fry for 20 seconds, this step is mainly to fry the chicken wings crispy, the chicken wings are all fried to a golden brown, we fish it out to control the oil, and then place it on the plate, sprinkle with chili noodles and cumin powder to enjoy.
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