Guangdong people eat chicken, the first in the country, three meals a day are not the same. In addition to the often eaten white chopped chicken and soy sauce chicken, Cantonese chefs bring a crispy fried chicken that is very popular among Cantonese people.
Learn from the chef, as long as you master 3 small skills, you can also make the same fried chicken at home. The crust is crispy, the chicken is smooth and tender, and it is used for banqueting guests, which is more face-saving!
In the daily diet of Cantonese people, there is no chicken and no feast. It is said that 800 million chickens can be eaten a year, and one chicken has N ways to eat: white cut, salt baked, steamed, char siu, hand-torn, hanging...
Today's crispy fried chicken is very popular with diners and is also the top brand in many Cantonese restaurants.
If you want to make this dish well, the premise is that the chicken is chosen. Qingyuan chicken is the most suitable, mountain forest stocking, after 180 days of growth, subcutaneous fat is full, in order to make a crispy effect.
The process of making this dish is not complicated, as long as you master the three steps: the preparation of chicken skin water, the air drying of the chicken (which can be blown under the fan for 5-6 hours at home), and finally the fried chicken. At home, you can also make the same crispy fried chicken in the restaurant.
The crust is crispy, the chicken is smooth and tender, the color, the fragrance, look at it for a second is torment and temptation! Once on, kill a plate, minute by minute!