Crispy chicken, thin flour. How to do? Let's see.

Prepare things

1. Chicken

2. Crispy fried dough

3. Cold water

How to do

1. Bring the chicken to chop the dough all over the piece and shake it off as much as possible.

2. Bring the dough chicken to dip the water to make the dough stick to the chicken.

3. Bring the chicken down and fry it in hot oil. The central fire is recommended to be relatively mild. The fire is too hot, the dough burns. The fire is too weak, the dough falls out of the chicken.

4. Chicken piece in which the dough is set well, then inverted to heat thoroughly.

5. When the chicken starts floating, but the bubbles are still a lot, gradually and inverted. This step, the chicken is cooked, but there is still moisture.

6. The bubbles are getting less and less. Yellow gold chicken. Scoop up.

7. Filter out the crumbs in the oil and speed up the strong fire to fry the second round. Will make the chicken crisp up.

8. The oil is hot and can be fried. Fry for 5-15 seconds and scoop up. (Fry period depends on the fire of each place)

9. Bring the chicken to rest, spaced apart, so that it can be relaxed. If there is a grill, the paste will be very good. But if there is no rest on the dry plate, use a secondary paper, but have to keep the chicken side flipped to cool the whole piece.

The details may be a lot, but to put it simply, the factor that makes the chicken uncrispy is moisture. But if fried too long, it may be solid. The fermentation method contributes to the chicken's juicy meat. In the fermentation method, try it.