Fried garlic chicken thighs
By VicentaLakin
We're selling mostly frozen chickens, and chicken thighs are called Chucken Thigh. In fact, there are frozen practices, and because of the different ways and concepts of slaughtering chickens between countries, chickens here have a certain odour, well treated, or acceptable. Here is a practice for lazy women that is easily accepted by rookies, but it tastes more than just rookies, and the food tastes like garlic, which is used for food, wine and snacks。
Recipe Recommendations
- Big chicken leg meat 4 pieces
- garlic
- garlic powder 1 tsp
- refined salt 1/3 teaspoon
- white pepper 1/4 teaspoon
- corn starch 1/2t of
Steps for Fried garlic chicken thighs
1
The chicken leg is thawed with salt water for 20-30 minutes, flushed, drained with kitchen paper, cut through the bands and fats of the border, as far as the chicken skin is concerned, left behind and not left, and the other side of the chicken skin is stubbleed for taste and corset, into a large bowl
2
Add one large spoon full of garlic, one small spoon full of garlic powder, one third of salt and one quarter of white pepper powder, evenly scratched
3
Add a half spoon of corn starch, grab it
4
Two large spoons of vegetable oil or peanut oil, which are also flattened to seal the water, and put in a box or bag in a container for at least 60 minutes to taste in the fridge
5
The boiler heats the bottom oil, gets caught in the fire, throws the chicken skin down and frys it to gold
6
Turn the other side into gold, and you can fry it over and over again. So that the flesh is ripe, then cut the strips on the plate, the knife is sharp, the skin is not easy to break down, and it's ready, Enjoy。Fried garlic chicken thighs Make Tips
In the case of thicker meat, slashing knives, diamond-shaped knives or cross-cleavers are designed to make the meat taste and corrode, but not on the other side, affecting beauty and dispersing meat during cooking. A friend who doesn't have garlic can increase the amount of garlic, or throw some onions or onions, etc., the taste of which is his own. 3/ I'm thinking about this dish in order to keep it yellow and not dark, and clean, so I don't let it get hotter。