This dish is made with chicken wings. The practice is similar to “fried chicken wings in the typhoon shelter”, which highlights the flavor of garlic, but it is simplified in practice and more suitable for home production. No need to fry chicken wings and bread crumbs, but the finished product will not lose the fried taste and aroma~
Wash the chicken wings and use a kitchen towel to absorb the surface moisture. Use a knife to cut from the bone joints of the two bones in the middle and cut vertically. After cutting, add salt + Huadiao wine + cumin powder + onion a small section (broken) + ginger 3 slices + corn starch, marinated for at least 1 hour.
The bread crumbs are fried in a pot until golden brown, without oiling, and fried. After the frying, let cool, add white sesame and salt, and make 'Golden Sand'~
Add a little oil in a non-stick pan and fry the marinated chicken wings until golden on both sides. The side of the skin is first fried to remove excess oil, and the portion of the chicken skin is more crispy. Non-stick pan is cleaned and burned. Put a little bit of salad oil, sauté the garlic, stir fry the garlic as much as possible with a small fire. Add to the 'Golden Sand' after the slight yellowing, stir well, then add the fried chicken wings, stir fry evenly~
The chicken wings are cut from the middle to make it easier to mature. When the chicken wings are marinated, try to add enough flavor, so you can leave the seasoning when you fry. Chicken wings can be cooked in the oven. Seasoning is also needed in the sands, so you don't have to put salt when you fry. Pay attention when frying, please keep the temperature of the chicken wings fried or grilled. If the chicken wings are too cold, the sands are not easy to adhere to the surface of the chicken wings. If you like the taste of cumin, you can also add some cumin powder to the sand. You can add chili powder or add millet spicy when frying garlic. If you like garlic, you can also marinate with garlic and marinate the chicken wings.