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Deep-fried Tender Chicken

http://www.chinese.cn 08:13, March 10, 2010 Foreign Languages Press

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Deep-fried Tender Chicken
Deep-fried Tender Chicken

Taste: Salty to the right taste.

Features: Golden yellow in color and crispy.

Ingredients:

1 young chicken (about 600 g or 1.3 lb) with the inside removed alternatively 500 g (1.1 lb) chicken legs

1500 grams (3 cups) oil (only 1/15 to be consumed)

15 grams (1 3/4 tsp) soy sauce

10 grams (1 1/2 tsp) oyster sauce

3 grams (1/2 tsp) salt

2 gram (1/2 tsp) MSG

25 grams (1 3/4 tbsp) cooking wine

1 grams (1/5 tsp) pepper powder

10 grams (1/3 oz) sectioned scallions

10 grams (1/3 oz) sliced ginger

1 small plate of baked sesame mixed with salt

Directions:

1. Removed the head, neck and feet of the chicken. Cut open from the back and break the bones in the back, chest and legs. Where the meat is thick, made a few cuts for better absorption of the seasonings. Place in a large bowl. Add the soy sauce, oyster sauce, salt, cooking wine, pepper powder, MSG, scallions and ginger to marinate for 1 hour.

2. Heat the oil in wok over a strong fire to 200-220℃ (390-430℉) and deep-fry the chicken until bubbles appear on the skin. Turn to a low fire to simmer until the meat is done. Take out.

3. Turn the wok with the oil to a strong fire and, when the temperature rises to the previous height, deep-fry the chicken again until the skin becomes loose. Take out and cut into smaller chunks to serve. Put a small plate with a mixture of salt and baked sesame next to it to go with the chicken.

 

 

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