Fish out the small particles that are left in the oil.If you have guest coming, you can fry the second time right before serving. Double frying it to make sure the crispy outside layer stays longer. We are going to fry the chicken again.After 4 or 5 minutes, the outside layer should be slightly golden and crispy. Then you can flip them over so they cook evenly. Let it fry for a minute or 2 so the surface can form up a little. Heat the oil to 350 I am using soybean oil.This is an easier and faster trick to coat the meat with flour. Then put the chicken pieces in a sieve and shake off the excess flour. Put on the lid and Give it a few good shakes. Put all the chicken into a big container and dump the flour mixture to cover the chicken.If you only use all-purpose flour, the outside layer will be a bit doughy. Cornstarch is another trick to make the chicken crispy. While waiting, combine 2/3 cup of cornstarch, 2/3 cup of all-purpose flour together.Egg yolk contains a certain amount of fat, which will make the chicken extra crispy. Then marinate it with 1.5 tsp of salt, 3/4 tsp of black pepper, 2 tsp of soy sauce, 1 egg yolk.It is better to use boneless chicken leg with the skin on.
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