Crispy Chicken Rice Flower
By SalmaBraun
Taking advantage of the limelight of the World Cup and making snacks at home, I may not be able to understand the game, and I don't know a few stars. The key is to participate. The process of experiencing this enthusiasm is to participate in the World Cup!! Haha, find an excuse to drink cold beer and occasionally eat high-calorie snacks without any fear! Haha, Da Bai, come and take pictures of me!
Recipe Recommendations
- chicken legs 2 only
- flour appropriate amount
- egg liquid appropriate amount
- bread crumbs appropriate amount
- cooking wine appropriate amount
- garlic appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Crispy Chicken Rice Flower
1
Remove the bones of 2 chicken legs, cut into small dices, add a little cooking wine, add 2 tablespoons of light soy sauce, a small handful of mashed garlic (you can not put those you don't like the aroma of garlic), a little salt and sugar, marinate for half an hour.
2
Prepare flour, egg liquid, and bread crumbs in three bowls respectively.
3
Roll the diced chicken into the flour.
4
Then stick the egg liquid.
5
The last bread crumbs should be dipped in enough amount. Personally, I think it will taste better if the flour is dipped in less.
6
When the oil temperature is 70% hot, you can put it in the pan and fry it. Keep turning the chicken rice flowers to heat them evenly. It usually takes about 1 minute to get out of the pan.
7
Turn on high heat until the oil is smoking, add the chicken rice flowers and fry them back for 20 seconds.
8
Until the surface turns golden yellow, remove and place on oil-absorbing paper, and suck off excess oil.Crispy Chicken Rice Flower Make Tips
If you coat it with too much flour, it tastes like a floury shell, so I suggest using less. The subtle umami of light soy sauce mixed with garlic aroma~ A crispy shell~ And an ice-cold beer!! I can only say, "It’s endless fun~~~"