Thai Pepper Chicken(dong zhu tai shi jiao ma ji )

Thai Pepper Chicken

Introduction:

"This Thai style peppered chicken is actually a try in Costco's newly bought fryer. The skin chicken is fried in high temperature and gives off an irresistible smell. I'm a natural oil fryer and a rice barrel. Today I can eat fried chicken and match it with rice. I can only say that life is too good!"

Production steps:

Step 1: clean the chicken leg, remove the bone, and then suck up the water.

Step 2: add all the marinade and marinate for 5-6 hours or overnight.

Step 3: drenching sauce method: put the pepper into hot oil, then take out the pepper, keep the pepper oil, and then add other drenching sauce materials.

Step 4: fried chicken leg chops method: drain the pickled chicken leg chops and coat them with flour evenly; pour about 200cc frying oil into the pan and fry the chicken leg until it is golden and cooked; heat the oil again before eating, and fry the picked chicken leg chops in the pan for 7-10 seconds (fried twice, the chicken leg chops will be crispy)

Step 5: lay the shredded lettuce on the plate, cut the fried chicken legs into sections and put them on the plate

Step 6: Sprinkle with pepper and hemp

Materials required:

Boneless chicken leg steak: 6 pieces

Sashimi: right amount

Soy sauce: 2 tbsp

Rice wine: 1 tbsp

Sesame oil: 1 / 2 tbsp

Sugar: 1 teaspoon

Chicken powder: 1 tbsp

Ginger paste: 1 tbsp

Pepper: 1 handful

Lemon: 1 / 2

Black vinegar: 1 tbsp

Fish sauce: 1 tbsp

White pepper: a little

White Sesame: 2 tsp

Chopped green onion: 2 sticks

Chopped garlic: 3-4 pieces

Chopped red pepper: 1 stick

Chopped coriander: 1 handful

Note: Adventure notes: 1. Finally sprinkle some mashed peanuts is also very good. 2. The thinner the flour on the drumsticks, the better. This dish is meat without powder. 3. How to know if the frying oil is hot? Sprinkle some flour paste. If the flour paste sinks at the bottom of the pot, it means that the oil is not hot enough. Otherwise, the frying oil is ready! Another way is to take a chopstick and point it at the bottom of the pot vertically. If there are bubbles around the chopsticks, the oil is ready!

Production difficulty: ordinary

Process: firing

Ten minutes: Making

Taste: Maotai flavor

Chinese PinYin : Dong Zhu Tai Shi Jiao Ma Ji