12/8/2023 0 Comments Chicken chicken boom boomDouble fry the chicken: Allow the fried chicken to cool for at least 15 minutes.Place the chicken on a wire rack to cool, dry and crisp. If you want dark crispy shells then fry them a little more. Remove the chicken from the oil: After getting a light crispy shell you can remove them from the oil.Otherwise too much heat will burn the chicken. Slightly reduce the chicken to maintain the normal heat of the oil. Give occasional stirs to make sure chicken not stuck to each other. Don’t overcrowd the pot and fry the chicken for 8 to 10 minutes. With the help of a tong place the chicken pieces into the oil. Fry the chicken: Fill a deep pot with oil and heat the oil to 350F.To get the thin and crispy crunch you need to shake off the excess wet batter from the chicken. Coat the chicken with wet batter mix: Before frying the chicken coats them with wet batter.To maintain the thin consistency you can add some extra water to the batter. The consistency of this better should be like thin pancake batter and not thick. Make the wet batter mix: Mix 1 cup frying powder mix with ¾ cup cold water.Coat chicken with frying mix: Now coat all the chicken pieces with frying mix and shake off the excess mix from the chicken.Because patting dry helps get even more crispy chicken. Before coating the chicken Pat them completely dry. Drain the marinated chicken: Remove the marinated chicken from the fridge 30 minutes before cooking and drain the chicken perfectly.For making wet better mix put aside 1 cup of frying powder mix. Make the frying powder mix: For making the frying powder mix you need to take a large mixing bowl and then add all the ingredients like ½ cup flour, ¾ cup cornstarch, 1 tsp baking powder, 1/3 cup rice flour, 2 tsp salt, ½ tbsp garlic powder, and ½ tbsp onion powder.After finishing the cooking pour the sauce into a glass jar. Cook them for 10 minutes on medium-low heat. Place the pot on the stove and bring it to a boil. Make the soy garlic sauce: Take a medium cooking pot and gradually add ½ cup of jin soy sauce, ¾ cup of brown sugar, ¼ cup of sweet rice cooking wine, 2 tbsp corn syrup, 2 tbsp rice wine vinegar, 4 cloves garlic minced, 2 tsp toasted sesame oil, and 5g too small sliced ginger.Mix them all and refrigerate for at least 4 hours. Gradually add 3 tsp salt, 1 tsp black pepper, 4 crushed garlic cloves, and 7g sliced ginger. Then pour 1 ½ cup of milk on the chicken to make tender and moisten the chickens. Marinate the chicken: Take a large flat bowl and place a 1.3kg chicken piece inside it.
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