The price of pork has skyrocketed recently, and the second senior brother is so expensive that he can only eat chicken. The fried chicken I made this time was salty crispy chicken. Using the ingredients and marinating method in the recipe, the fried chicken was tender, juicy and

The price of pork has skyrocketed recently. The second senior brother is so expensive that he can only eat chicken. The fried chicken I made this time was salty crispy chicken . Through the ingredients and marinating method in the recipe, the fried chicken was tender, juicy and not bad at all.

originally planned to eat it for two people, but couldn't finish the chicken, but it turned out that the fight was not satisfying until the end. I deliberately left the chicken legs and wings uncut. Eating meat generously and drinking fat water makes weight loss seem futile.

I have always believed that losing weight is to eat more delicious food. Eat and then reduce, and continue to eat after reducing. This kind of life is meaningful, don’t you think?

Ingredients:

Chicken 500g

Minced garlic 50g

Five-spice powder half a spoon

White sugar 1 spoon

Soy sauce 2 spoons

Salt 1 little bit

Sesame sesame oil 1 spoon

Rice wine 2 spoons

Egg 1

Low-gluten flour 3 tablespoons

Sweet potato powder ( For breading) 6 tablespoons

pepper 3g

salt 1g

chili powder 1g

Method:

Cut the chicken into pieces, I still keep the chicken legs and wings, and cut the others into pieces.

Add minced garlic.

half a spoonful of five-spice powder.

1 spoon of sugar.

2 spoons of light soy sauce.

Take it with a pinch of salt.

1 spoon of sesame sesame oil.

2 spoons of rice wine.

1 eggs.

Rub the chicken with your hands to let the flavor penetrate into the chicken. It takes about 3 minutes.

Put in 3 tablespoons of low-gluten flour.

Press evenly again so that the surface is evenly covered with a thin layer of batter film to lock in moisture. Seal with plastic wrap and refrigerate overnight before use.

Put sweet potato powder in the container, take out the marinated chicken and coat it evenly with sweet potato powder. The sticky chicken should be set aside to regain moisture before frying.

Heat the oil in the pot over high heat to 180 degrees, put the chicken in the pot one by one and fry (adjust the high heat to medium).

Fry until the chicken floats and turns golden in color. Remove and drain.

Heat the oil to 180 degrees again, and fry the chicken a second time for 30 seconds.

Remove and drain the oil.

The ratio of salt and pepper is 3 pepper: 1 salt: 1 chili powder.

Stir the salt and pepper powder evenly and sprinkle it on the fried chicken. The salty crispy chicken is ready.

Hi, I am momo, a foodie who loves cooking, photography and sharing delicious food.

Friends who like my article, remember to follow me~

momo tips:

1. Add low-gluten flour during pickling to lock in moisture.

2. The key to making chicken crispy on the outside and tender on the inside! Marinate in the refrigerator for at least 12 hours, preferably overnight. This step is to let the chicken absorb enough moisture.

3. The oil temperature needs to be heated to 160-180 degrees before putting the chicken in and frying. After the chicken is put in, adjust the heat to medium-high for frying.

4. The second frying is to make the outer shell of the chicken crispier.

5. The chicken coated with sweet potato powder needs to rest for 5 minutes to regain moisture, in order to allow the surface powder to better adsorb to the surface of the chicken. So as not to fall into the pot when frying.