Like the little friend of fried chicken, set - combination - -
The fried chicken is crispy on the outside and tender on the inside, and the streets and alleys are fragrant
It is the source of happiness for many small partners
But after repeated attempts
I found that the golden crispy batter on the outside was the soul of fried chicken
Today's tutorial shares 2 ways to prepare fried chicken batter
A fried fried chicken crust with a thin soft crisp
A fried shell that is thick and crispy
The proportions are clear and accurate, and the ingredients are simple and easy to obtain
Let's collect your friends who like to eat fried chicken!
Ingredient Preparation:
Table of ingredients for curing:
2 pieces of chicken breast (chicken thigh meat with skin is also available), 7-8 pieces, 3 teaspoons of white sugar (about 10g), 2.5 teaspoons of salt (about 7-8g), oyster sauce, soy sauce, 1 spoonful of oil, 0.5g of allspice powder, 0.5g of ginger powder, pepper powder to taste
Batter 1 Ingredient List:
30g of low gluten flour, 10g of glutinous rice flour, about 40g of ice water, 5g of salt, pretzel or five-spice powder to taste
Batter 2 Ingredient List:
20g flour, 20g potato starch, allspice powder and water to taste
Procedure:
1. Change the chicken breast into a thick piece of uniform size
The garlic grains are flattened and cut into minced garlic
2. Add sugar to the chicken breast first
Mix the chicken breast with the sugar
Add salt again, and mix well
Then add ginger powder, five-spice powder, black pepper, soy sauce, oyster sauce and other seasonings, then grab and stir to taste
Pour in the chopped garlic and scratch again
After grasping and mixing, add corn starch to grasp and scratch ~ w ( ̄_ ̄ ) w
Finally add a little oil, scratch and grab, locking all the flavor and moisture in the chicken
The crisper is wrapped in a crisper bag, then pour in the flavored chicken breast and put tightly in the refrigerator to marinate overnight
This not only saves one less crisper box but also prevents all kinds of spices from running all over the refrigerator
The chicken breast, which has been marinated for one night, is already very flavorful
3. First, mix the first batter, add low gluten flour, glutinous rice flour, five-spice powder and salt to the bowl, stir well
Then add some ice water to mix it up, adding ice water to make the batter more crispy
Add a little oil to the batter, mix well, and thicken slightly
Pick out the minced garlic and put it in the batter after the marinated chicken breast, it is best to pick the minced garlic clean, so as to avoid the surface of the minced garlic floating on the surface of the oil during the frying process and become scorched and affect the taste of the oil and chicken
Turn the chicken properly and wrap the batter evenly
4. When the oil temperature is 2-3 into the heat, the chicken can be fried under the pan
When putting in the chicken, be sure to put it close to the oil surface and put it briskly, don't throw it away from it very far away, it will smash the oil and burn it to your own ~
Do not stir the chicken immediately after entering it, and then slowly push it in the oil after it has been fried to a little set, so that the door is heated more evenly
When the batter is firm and hard, the entire surface of the chicken is slightly colored and fished out
Then raise the oil temperature to 6-7 into the heat, for re-frying, re-frying can fry the excess oil in the chicken, but also to make the surface better colored, the taste is more crisp
The surface of the frying is golden brown, and the friction sound of the two pieces is relatively crisp, and the drainage oil can be fished out
The first kind of wet fried chicken is ready, the wet paste shell is relatively light, the taste is more crisp and soft
Eat it directly while it is hot or dipped in pretzel powder and black pepper, etc. you can start, the taste is mild, not dry or hard, especially delicious!
Paired with a glass of beer or sparkling water, it's a source of happiness!
5. Then make a second batter, starch and flour 1:1 mix well, first dip a layer of dry powder
Then quickly pass the water in the bowl
Re-evenly coat with a layer of dry powder
6. Add chicken nuggets at 30% oil temperature
Chicken nuggets are slightly shaped and gently turned to heat them evenly, and the surface turns slightly yellow before being fished out
Heat the oil to 70% heat and re-fry in a frying pan
The frying color is golden and fragrant, and the oil is drained, and when the spoon is turned upside down, you will find that the stiffness between the chicken nuggets is very crisp and shiny
The chicken nugget batter from the dry batter is thicker and more crispy to eat
The left is the chicken nuggets fried out of the wet paste, the right is the chicken nuggets fried out of the dry paste, the left can be eaten directly out of the pot, the right side in addition to eating directly can wrap the sauce and then eat, the taste is richer, if it is pork inside, he is pineapple ancient meat ~
7. Leave a little oil in the pan, add minced garlic, Korean hot sauce and tomato sauce and stir-fry, add chicken nuggets, quickly turn so that each piece of chicken is covered with sugar juice
Korean sweet and spicy fried chicken is ready to go~
Like fried chicken friends, do not miss today's tutorial, welcome to comment, forward, message!
Friends who have any interest in the tutorial can communicate with us, I am very fond of the fan da (๑′ᴗ‵๑)I loveγₒu❤