Spicy chicken legs
By VicentaLakin
A large variety of frozen chickens has a odour that needs to be dealt with with with heavy matter. Recently, prikas and cayennes (cream powder, spicy) have been used by Westerners to make the powder of pepper paste, making it darker red, its skin cocoon, so beautiful and so beautiful。
Recipe Recommendations
- chicken legs 4 pieces
- Pickled soy sauce 2 tablespoons
- salt 1/4 teaspoon
- sugar 1/4 teaspoon
- cooking wine 1 tablespoon
- pepper 1/2 teaspoon
- paprika 1/4 teaspoon
- chili powder 1/4 teaspoon
- pepper powder 1/2 teaspoon
- hanging paste low-gluten flour 1 tablespoon
- corn starch 3 tablespoons
- qingshui 4 tablespoons
Steps for Spicy chicken legs
1
(b) 2-3 blades are cut vertically from the back of the chicken leg to the bone, so that they are tasteable and comfy
2
(a) With a large plate, with two spoons in the chicken leg, salt 1/4 spoon, sugar 1/4 spoon, wine 1 spoon, pepper 1/2 spoon, pepper (Paprika) 1/4 spoon, pepper (Cayenne) 1/4 spoon and pepper 1/2 spoon, scratching and massage of each leg for one night in a box or bag
3
(b) When required, a bowl, with one spoon of barbed flour, three spoons of corn starch, four spoons of water, one half of a tea spoon and one half of a salted tea spoon, will be used evenly to mix
4
The boiler goes to the stove, fires, oils, then evenly glues the chicken legs to the top, and is careful to open the cut meat to hang
5
When the oil heats up to 40 to 50%, i.e. when a bit of the boiler is able to see a bubble, and when the chicken leg is slowly blown into the chicken leg, the chicken leg is slowly blown to the point where the bloodless water leaks into the ground, then the oil warms up, and then the chicken leg is fully cooked, filtered, the oil is spilled, and it is available for food。Spicy chicken legs Make Tips
1. Do not use too high heat during the first frying, otherwise the outside will burn while the inside remains raw; 2. The second frying makes the skin crispier and ensures the meat is cooked through.