I used to eat crabs in typhoon shelters and fried shrimps in typhoon shelters. Have you tried eating chicken wings in typhoon shelters? The fried crispy bread crumbs are mixed with fried garlic-flavored minced garlic, wrapped in fried crispy chicken wings, bitten a bite, full of fragrant chicken and garlic scent, so you can't stop. There are 2 major points to note when making this typhoon fried chicken wings: 1. The chicken wings are placed on both sides of each side with a few knives, and the garlic and shallots are marinated to remove the glutinous rice. 2. Stir-fried minced garlic is essential. You must be patiently simmered in low heat until the garlic is yellow and garlic.
Chicken wings cleaned and drained
Use a knife to add three knives on both sides to add the right amount of salt, black pepper powder, chicken a little and evenly
Put the ginger and shallots in pieces and put them together for 10 minutes.
Cut the head garlic into the end, cut the red pepper, cut the onion
Marinated chicken wings remove the chopped ginger onion and garlic slices, add 1 tablespoon of custard powder, 1 tbsp of raw flour and mix well to make a thin layer of powder on each chicken wing
Put a proper amount of oil in the pan and heat it. Put it in the bread and fry until the color turns yellow.
Boil the bread until it is browned, remove it and put it on the blotting paper to remove excess oil.
The oil in the pot is once again heated to 50% or 60% and then put into the chicken wings and simmered for 5-6 minutes (during continuous turning over)
Finally, change the fire until the chicken wings are crispy and remove the excess oil.
Leave a little bit of oil in the pot, add the minced garlic and stir fry until it is discolored. Add the red pepper and the onion section and continue to change the fire.
Pour in the fried bread crumbs, mix in the right amount of salt and mix well.
Finally, pour the fried chicken wings and turn them evenly.
1. The chicken wings are cut on both sides with 3 knives, and the ginger and green onion segments are ground and marinated together to achieve the effect of removing the taste. 2. Custard powder plays the role of color enhancement and fragrance, if not, it can be replaced by ordinary starch; 3. Put enough oil in the pot to burn 7-8% of the heat and put it into the bread and fry. Wait until the color turns slightly yellow to turn off the fire. The remaining temperature will make the bread crunch continue to turn yellow; 4. When fried chicken wings, be sure to slow down to medium and small fire until the chicken wings are free of blood and oozing out, that is, mature, and finally change to a large fire and fry until the shell is crispy; 5. Stir-fried minced garlic must be a small fire and patiently slow-fried, so the fried garlic flavor is rich; 6. Oil-absorbing paper towels can absorb most of the oil.