wuwuwuwu It’s another moment where I miss the salty crispy chicken that can be eaten everywhere in Taiwan, but recently the news often breaks out about food safety and hygiene issues, which makes me scared, so I’d better make my own, it’s crispy on the outside and tender on the inside. Juice, although it is not as troublesome as buying it directly, but you can eat it with peace of mind!
Ingredients
2 pieces of chicken breast, appropriate amount of nine-layer pagoda, appropriate amount of sweet potato powder, 2 cloves of minced garlic, 1 spoon of soy sauce, 1/2 teaspoon of white pepper, 1/3 teaspoon of salt, 1 spoon of rice wine, 1 low-gluten flour /3 cups about 80ml, 1/3 tsp salt, 1/4 tsp allspice, baking powder 1/4 tsp, 80ml water, 1/3 tsp allspice, 1 tsp white pepper, 1/4 tsp salt
Method
Cut the chicken into large pieces, add the marinade and marinate for 10-20 minutes to taste, then adjust the crispy paste powder,
It should look a little watery as in the picture, then add the mixed powder directly to the marinated chicken
Prepare Heat the oil in the pot to about 160 degrees. You can use bamboo chopsticks to test it. There will be bubbles around the chopsticks.
Then put the chicken dipped in sweet potato powder into the pot and deep-fry it until it is about light golden brown and you can take it out of the pot.
Then turn on the heat to 180 degrees, then fry the pan for the second time. This time it only takes about 1-2 minutes to fry.
Next, fry the nine-story pagoda, put it on a plate together, and sprinkle with the adjusted pepper and salt. can eat meat in a big way!
