Tang Yang fried chicken
By VicentaLakin
dang fried chicken! — “karaage” — a unique japanese fried chicken with a very unusual taste — characterized by a cuddly, juicy, juicy, all of them. watch out for these little tricks that everyone can make — one, with chicken legs or wings. it would be more appropriate to use chicken legs for bone, as the main course for a meal, with beer; to use chicken wings, which tastes better and better for the taste of young friends; and to make two or three chickens, which taste first, and then eventually with wine or water. because chickens are watered by soy sauce or salted pickles, they are salted and then added to the water, allowing the chickens to suck back a portion of the water, so that the water will feel like water, which will be juicy only when it is blown up; three or two blasts, each of which is short, with a rest of four or five minutes. the short duration of the blast will keep the water from the chicken, and the mid-term rest will allow the chicken to mature slowly using the remaining temperature of the fry; the chicken will be almost ripe by the second blast, with a slightly higher temperature, at a faster rate, to the fragrance of the skin, and the soft, juicy taste will immediately come out
Recipe Recommendations
- Chicken full leg
- eggs one
- dry starch appropriate amount
- soy sauce 2 tablespoons
- carboline 1 teaspoon
- lemon juice 1/2 teaspoon
- minced garlic 1/4 teaspoon
- ginger 1/4 teaspoon
- starch 1 teaspoon
- salt 1/2 teaspoon
- qingjiu 2 tablespoons
- salty and fresh
- fried
- an hour
- ordinary
Steps for Tang Yang fried chicken
1
(b) the chicken leg is slit to the bone, cut into small pieces of about 4, 5 cm and suck water from kitchen paper
2
(a) Put all pickles other than wine - two spoons of soy sauce, one spoon of taste (or wine), one-two spoons of lemonade (or vinegar), one-quarter spoon of garlic, one-quarter spoon of ginger, one egg, one spoon of starch, one spoon of salt - into the bowl, evenly
3
(a) Put the chicken in the pickles, rubbing it down to the starting slurry, i.e. sticky crumbs of the chickens covered with pickles, which are made for 30 minutes
4
(b) Dispersing of an egg during pickled chickens; dry starch in a large plate
5
After 30 minutes of chicken crumbing, two large spoons of wine or water will be added, and they will be tuned again
6
(a) Placing the salted chicken into the egg fluids, with drops of extra egg fluids
7
(b) Squirt a layer of dry starch and shake the extra starch before it explodes
8
(b) A boiler, a hot boiler, keeping the heat in the middle of the fire to about 60% heat, dropping into the chickens for two minutes, not adding too many chickens at a time, so that the temperature does not drop too much, and the chickens start coming out of the water, i.e. hearing the sound of “explosive oil” and immediately extracting it
9
(b) On the Internet rack, “rest” for 4 or 5 minutes
10
Once again, when the heat is about 80% hot in the heat of the oil, the chickens that have been blown down and blown up quickly for about 40 to 50 seconds, to the surface of the chickens, which is golden, that's all。Tang Yang fried chicken Make Tips
1. Besides the marinating tips, the key to this fried chicken lies in mastering the heat. For the first frying, the oil temperature should be about 175 to 180 degrees, and for the second frying, about 190 to 200 degrees; this corresponds to roughly 60% and 80% heat. If you are unsure, you can use a kitchen probe thermometer. Visually and by feel, oil at 60% heat shows "movement" on the surface and slight smoke around the edges; if you place your palm a dozen centimeters above the oil for a moment, you will clearly feel the heat in your palm. Oil at 80% heat shows slight ripples on the surface with slightly heavier smoke; when you place your palm above the oil, you feel the heat immediately—it is hard to describe precisely and mostly relies on experience, so you will understand after doing it a few times.
2. Fry the chicken pieces twice, and neither session is very long. For the first fry, cook for 1 or 2 minutes; when you hear the sound of water popping in the oil, remove them immediately. This is to avoid excessive loss of moisture, otherwise the texture won't be juicy. Let them "rest" for 4 or 5 minutes in between; this not only retains moisture but also allows the chicken pieces to cook through slowly using the residual heat. For the second frying, the chicken pieces are basically cooked, so you just need to fry the surface until it is crispy.
3. The chicken is already flavorful, so no dipping sauce is needed; it tastes great on its own.
4. It is delicious when eaten hot, but also quite good when cooled down. It is said to be one of the essential items for bento boxes!