Low fat thin skin fried chicken leg(di zhi bao pi zha ji tui )

Low fat thin skin fried chicken leg

Introduction:

"Fried food is not easy to eat, but many people like it. It's really delicious. In other words, I'm busy for my husband. I can't eat fried food, but I just like it. I can't make him touch it at all. So I searched for this "low-fat thin skin" fried method. For those who like fried chicken and don't want to eat too greasy, it's a relatively good choice. It is characterized by: first of all, only wrapping the outer powder once can absorb less oil; but the usual way is wrapping the outer powder twice, so it can absorb more oil. Second, after wrapping the outer powder, beat off the extra powder. In this way, you will absorb less oil. For fried food, if you don't want to eat it, don't eat it; if you can eat less, eat less; if you must eat it, try to eat healthily. "

Production steps:

Step 1: wash 1 chicken leg and set aside

Step 2: add water to all the ingredients

Step 3: 3. Beat into juice and set aside

Step 4: 3, beat into juice

Step 5: 4, filter the beaten juice and set aside

Step 6: 5. Cut the inside of the chicken leg a few times to make it taste better, but don't cut it through

Step 7: 6. Submerge in seasoning juice for 30 minutes

Step 8: 7, prepare fried flour, pour all ingredients (except oil) into the container, mix well and set aside

Step 9: 8. Prepare the oil pan and heat the oil to a warm temperature

Step 10: 8. Prepare the oil pan and heat the oil to a warm temperature

Step 11: 9. Wrap the chicken leg with fried powder inside and outside. Shake the chicken leg slightly to remove the extra powder

Step 12: 10, put the chicken leg into the oil pan, turn the low heat to fry slowly, fry each side for about 5 minutes; turn the medium heat to increase the oil temperature, force out the oil until the surface of the chicken leg is golden and crisp, and then remove it

Step 13: 11. Drain

Step 14: 12, loading

Materials required:

Chicken thighs: 2

Low gluten flour: 100g

Corn flour: 100g

Olive oil: right amount

Salt and pepper powder: 1 tbsp

Scallion: 2 (Allium fistulosum)

Ginger: 30g

Garlic: 30g

Five spice powder: 1 / 2 tbsp

Salt: 1 / 2 teaspoon

Water: 200ml

Rice wine: 1 tbsp

Sugar: 1 / 2 teaspoon

Note: 1, when frying, it must be slow fried with low heat, otherwise, the outside is pasted, and the inside is not ripe. 2, the amount of fried powder, according to their own situation, I use this amount is more, wrapped up conveniently. 3, fried chicken, crisp outside and tender inside, very delicious

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Di Zhi Bao Pi Zha Ji Tui