Japanese Chinese chicken
By VicentaLakin
It's homemade pickles, cyanide, no eggs, salty skin。
Recipe Recommendations
- boneless chicken leg of 2
- low-gluten flour 50 grams
- corn starch 50 grams
- salad oil appropriate amount
- Garlic grains seven or eight
- onion appropriate amount
- lemon juice a little
- qingjiu a tablespoon
- carboline a tablespoon
- raw fish sauce a tablespoon
- fine sugar two teaspoons
- sesame oil a small spoonful
Steps for Japanese Chinese chicken
1
The whole chicken leg to the bone。
2
Cut into larger pieces。
3
Put a big bowl on the back。
4
The garlic and approximately the same amount of onions are placed in the mixer container。
5
Add wine, tasting, fish butter, fine sugar。
6
Smash it to the ground。
7
In the chicken bowl。
8
A little sesame oil will be added when you have a hand。
9
Full grip, constant temperature salt for 30 minutes。
10
Flour and maize starch are fully mixed into powdered flour。
11
Put the pickled chicken in the powder bowl。
12
Full grab。
13
The oil heats up to about 120 degrees, about 60 and 70 percent of the heat, down into the chicken。
14
It'll blow up till eight or nine matures。
15
Heated the oil to about 160 degrees, down to all the chickens, double-fried。
16
Pull out the control plates。
17
Squeeze the proper lemon juice。
18
OKAY, IT SMELLS SO SPECIAL