But KT knows that everyone has the desire to eat but is afraid of getting fat, so KT would like to introduce you to a low-fat and no-fried "Yoghurt Salt Crispy Chicken", which is simply a first choice for late night snacks.

Every time I watch "Midnight Diner", I can't help but go to the refrigerator to find midnight snacks... But KT knows that everyone has the feeling of wanting to eat but being afraid of getting fat, so KT is here to introduce you to a low-fat and no-fried dish. "Yoghurt Salt Crispy Chicken " is simply a top choice for late night snacks.

will develop this dish, mainly for KT who lives abroad. The most unforgettable Taiwanese food is salt crispy chicken! Because I really wanted to eat it and didn’t like unhealthy fried food, KT developed a convenient and delicious salt crispy chicken recipe at home. Just use the oven to make a low-calorie and healthy meal with perfect texture and taste. Salted Crispy Chicken ~ The chicken legs marinated with sugar-free yogurt can be delicious in a short time, soft, juicy and elastic, and taste more refreshing, with a touch of milky flavor (not sour, Please do not worry).

To use an oven or air fryer to make a low-calorie and healthy version of salt-fried chicken, there are three key points:

1. Use yogurt as a marinade to make the meat soft and juicy and remove the fishy smell.

2. After wrapping sweet potato powder , be sure to wait for 10 to 20 minutes for "anti-tide".

3. Two-stage temperature baking method, first bake at 200 degrees C for 15 minutes, then bake at 250 degrees C for 5 minutes. There is an area where

is easy to fail. I would like to remind everyone that I failed twice here. After thinking about it over and over, I found the reason. First: the powder must be applied in a thin layer and the excess powder must be shaken off. Second: Give the chicken some time to "reverse". After the chicken is marinated, just coat it with a thin layer of sweet potato powder, and then place it on a baking sheet lined with baking paper for about 10 to 20 minutes. Wait for the chicken coated in powder to "remove" and allow the chicken to marinate. Perfectly combined with the powder, there will be less uncooked sweet potato powder when it is put into the oven.

Also, using a two-stage fire temperature to bake salted crispy chicken is also a secret trick to making salted crispy chicken juicy and crispy. First bake it at 200 degrees C (400 degrees F) for 15 minutes to let the chicken be cooked through, and then bake it at 250 degrees Celsius for 15 minutes. C (475 degrees F) for 5 minutes to make the skin crispy, so that the chicken will not be dried out or scorched by the high heat. Finally, use high heat to make the chicken more golden and crispy. If you want to eat salted crispy chicken, you don’t have to wait any longer, come and try it now!

Ingredients

Boneless and skinless chicken legs...1 jin (600g)

yogurt...2 tablespoons

soy sauce...3 tablespoons

rice wine...2 tablespoons

sugar...1 tablespoon

garlic... 4 cloves

white pepper... 1 tsp

five-spice powder... 1/2 tsp

coarse sweet potato powder... 1 bowl

fresh nine-story pagoda... appropriate amount

commercially available salted crispy chicken powder... appropriate amount

preparation Work

Cut the chicken legs into 3 cm cubes, mince the garlic

Preheat the oven at 200 degrees C (400 degrees F)

Methods

1. Put the diced chicken legs in a plastic bag, add yogurt, soy sauce, rice wine, sugar, Minced garlic, white pepper, allspice, marinate for at least 1 night.

2. Gently coat the marinated chicken legs with sweet potato powder and shake off the excess powder. (I used a plastic bag to shake the sweet potato powder and chicken up, down, left and right, but I think the probability of failure is high because the powder will be too coated)

3. Place on a baking sheet covered with parchment paper for 10 to 20 minutes. Waiting for the counter-tide.

4. Bake at 200 degrees C (400 degrees F) for 15 minutes, then bake at 250 degrees C (475 degrees F) for 5 minutes.

5. Take it out and sprinkle with crispy salted chicken powder and fresh nine-layer pagoda leaves.

Katie’s delicious secret

1. Lightly coat the marinated chicken legs with sweet potato powder and shake off the excess powder.

2. The chicken coated in flour should wait 10 to 20 minutes for the chicken to fully combine with the flour.

3. It is not recommended to bake the nine-layer pagoda together. I baked it twice and it tasted like "tea leaves". Chopping the fresh nine-layer pagoda and spreading it on the baked salted crispy chicken is another way to adapt it.

Tips to prevent the bottom of chicken from burning

1. The temperature of each oven is different, so the roasting temperature still has time and needs to be fine-tuned. If you are baking for the first time, it is recommended to take some time to stand outside the oven and observe.

2. When heating at high temperature for the last 5 minutes, you can consider turning the chicken over to make the bottom crispy.

3. Remember to lay baking paper to prevent sticking, or grease the baking sheet with some oil.

4. Once the baking time is up, take out the chicken and do not put it in the oven to continue baking and heating.