How to Make A Fried Powder-Plated Chicken Top Wings Calf to Crisp Outside, Soft In, No Oiled, And The Powder Sticks Tight Not Fall Out. Follow This Recipe.

🍗 raw materials and ingredients

1. Chicken marinated mixture

Chicken upper wing calf (upper wing): 500 grams

Three pounded salt (coriander root, garlic, pepper): 1 tablespoon

Seasoning sauce or white soy sauce: 1 tablespoon

Oyster sauce: 1 tablespoon

Chicken seasoning powder: 1 teaspoon

Sugar: 1 / 2 teaspoon

2. Crispy fried dough mixture

Crispy fried dough: 1 measuring cup

Rice flour: 2 tablespoons (tips help crisp longer)

Extremely cold water: about 150-180 milliliters (must be supercooled to allow a round of mattress flour)

baking powder: 1 / 2 teaspoon (add or don't put)

Oil for frying: The amount of chicken body flooding.

👩‍🍳 steps made

Step 1: Chicken preparation and fermentation

Take the wing calf on the chicken and wash it thoroughly. Then apply the tissue to completely dry the water.

Use a sharp tip knife or fork to dunk all over the wings on the chicken, so that the seasoning seeps into the meat and makes the chicken easier to ripen when fried.

Add three salts, seasoning sauce, oyster sauce, seasoning powder and granulated sugar. Mix well.

Marinate, leave in the refrigerator for at least 30 minutes to 1 hour.

Step 2: Flour Mixing (Wet Flour Recipe Mix Dry Flour)

Tip for extreme crispness: We will use wet dough and then dry dough to make crispy dough flakes, thick and pleasant.

Bowl 1 (Wet Dough): Mix half a cup of crispy fried dough, rice dough, and cold water, stir until the fine melted dough stands (a thickening similar to fresh milk, not too liquid).

Bowl 2 (Dry Dough): Put the rest of the crispy fried dough separately in a tray or broad bowl.

Step 3: Plating and frying

Put a pan with a lot of oil. Turn on the middle light. Wait until the oil is hot. (Tested by dropping the dough in. If the dough comes up immediately, it means it's fine.)

Take the fermented chicken and moisten it in a wet dough (bowl 1).

Then mingle in the dry dough (2nd bowl), gently press the dry dough, perch all over the chicken piece, and gently shake off the excess dough.

Bring to the frying oil immediately. Do not put the chicken too tightly in the pan, because it will cool the oil and the chicken may be oiled.

Continue to fry with centerfire until the dough starts to set and turn yellow-gold, gradually turning over (takes 10-12 minutes).

When the chicken is cooked yellow-gold on both sides, accelerate to a strong light for about the last 30 seconds to scavenge the oil.

Scoop up, rest, flak, oil on the grill.

💡 More delicious techniques.

Do Not Cross Frosty Water: Frosty water will react with hot oils, making the dough fluffy and crisp.

Chicken Break: After scooping up, you should rest on a sheer grill. You should not stack thick or put on a solid plate, because the chicken will evaporate the steam, causing the dough to fade and disappear quickly.

Eat with sweet chicken dipping sauce or ketchup / chili sauce in the heat, of course! What steps do you want to modify, such as wishing spicy flavors?

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