Recipe: Fried chicken nuggets - served with Thai sweet chili sauce
Notes:
Fried chicken, I went to Hong Kong a few days ago and ate a fried chicken in a tea restaurant near Causeway Bay. Well, it’s really delicious~ I want to know that for a foodie, delicious things will be remembered. ... oh, haha~ prepare ingredients for the weekend and cook fried chicken for your son. I bought four chicken legs and boneless meat. Seasoning is the key. With the taste of memory, I am very satisfied with the taste. Then according to my convention, it is necessary to build a recipe to record it~???? Small defects: home The fried skin is not crisp enough after it has been slightly cooled. On the Internet, it is said that adding baking soda can be crispy. Next time, I will try it~ I remember to eat it with Lee Kum Kee Thai sweet and spicy sauce.
Ingredients:
- 4 chicken legs
- One egg
- Potato starch 60g
- Flour 60g
- 2 tablespoons of oyster sauce
- Sugar 13g
- Wang Shouyi 13 incense 5~6 grams or so
- Salt 5 g
- 孜然粉5g
- Little chicken
Steps:
-
Four chicken legs, peeled and boned for spare.
-
Chicken leg after bone removal
-
Cut
-
Add seasoning: 2 tablespoons of oyster sauce, 13 grams of sugar, 5-6 grams of Wang Shouyi thirteen fragrances, 3 grams of salt, 3 grams of cumin powder, and a little chicken.
-
Grab with a disposable glove (like to eat spicy friends, add the right amount of chili powder when marinated)
-
Marinated for 2 hours
-
After pickling, add one egg, 60 grams of fried crispy or sweet potato starch, 60 grams of flour, 2 grams of salt, 2 grams of cumin powder (the purpose of salt and cumin powder added separately, please see tips) .
-
Take a disposable glove and slowly grab it.
-
The state after sizing is sticky
-
Use eggs to mix the powder and wrap the chicken
-
Pour the right amount of oil in the pan
-
When the oil temperature is 6, 7 into the heat, the chicken is fried. Pay attention to the heat, and then adjust the medium fire. Observe whether there is any discoloration before the color is removed.
-
This is the first time that it is fried, and all of it is fished out.
-
Adjust the fire, wait for the oil to rise again, pour all the chicken pieces into the oil pan and fry again, observe the color, do not fry. It will take half a minute to get up.
-
Remove it and place two blotting paper underneath. Open to eat ~ ????
-
Remember to match Lee Kum Kee Thai sweet and spicy sauce, super delicious ????
Tips:
It is recommended not to change the seasonings, such as Wang Shouyi's thirteen incense, which is an essential seasoning in fried chicken nuggets. People who like to eat spicy food can add appropriate amount of chili powder when pickling. I tried to make fried chicken nuggets for the first time. I added the salt and cumin powder twice. At first, I thought that the outer layer of the pulp should also have a taste. Looking back, it is okay to add it at one time, just adjust it. Marinate for a few minutes after the slurry.
Look around:
- White cut pork belly
- Three yellow chicken stewed vegetables
- Potato and mushroom ribs
- Sponge cup cake
- Braised steamed buns
- Pan-fried Korean pork belly
- Bean leek, ginger, flower bud
- Qixiang tile fish
- Radish casserole mutton soup
- Fried rabbit meat
- Quail egg stewed rabbit meat
- Pickled pepper field chicken
- Baicai Julai (Bai Cai Ba Zhen Bao)
- Mushroom stewed chicken
- Homemade canned peaches
- Pickled carambola
- Cauliflower fried meat
- Yam fungus carrot
- Garlic oil and wheat
- Fried basil with basil
- Simple version of roast beef
- Agaricus blazei Cordyceps sinensis soup - one of the favorite mushroom soups
- Seasonal vegetables
- Air fryer pumpkin