Crispy fried chicken rice with bone-You Are Foodie

By Daphne
72

Crispy fried chicken rice with bone

I bought two chicken legs and planned to bake them in the oven. At the weekend, two friends of Xiaobao came to my home. The three children and two chicken legs were not enough. They simply cut them into pieces and pickled them. They made a pot of chicken leg rice flowers with bones, boiled a pot of sugar water, and cut some fruit. The children's afternoon tea was so light and easy. Some sugar water and fruit were left, but the chicken rice flowers were swept away. It can be seen how fried food provokes the taste buds, and eating more must be unhealthy, Eat once in a while. This is just finished. The children said that they would like to eat the chicken rice flower made by their aunt next time. Ha ha~

Main Ingredients

Auxiliary Ingredients

Cooking wine 1 tablespoon
five-spice powder few
Chicken powder few
oil appropriate amount
salt A moderate amount of

Cut the chicken leg as small as possible. It is easy to taste or deep fry. (the purpose of frying for a while is to force out the oil content of the chicken leg. The taste is crisper and not greasy.) The oil temperature of the frying pan is not good for visual inspection. You can put a chopstick into the oil pan for testing. If there are bubbles around the chopsticks, you can put in the ingredients.

Step 1 . Wash chicken legs and drain.

Step 2 . Chop into small pieces.

Step 3 . Put 1 tablespoon cooking wine in a bowl.

Step 4 . Add half a tablespoon of salt, a little chicken powder and five spice powder, and stir well.

Step 5 . Seal with plastic wrap and marinate for about 30 minutes.

Step 6 . Stir fry powder: put sweet potato powder in a bowl.

Step 7 . Add flour, starch and a little water to open it.

Step 8 . Break the eggs and put them into the batter bowl. Stir again.

Step 9 . Pour in the marinated chicken legs and stir them with chopsticks, so that each piece of chicken is covered with flour paste.

Step 10 . Heat the pot, put an appropriate amount of oil and burn it to about 90 degrees, pinch the chicken legs and put them into the oil pot, fry them over medium heat until both sides are burnt yellow, and then increase the heat when they are quickly picked up, fry them for a while, and then quickly pick them up. (the purpose of frying for a while is to force out the oil of the chicken leg. The taste is crispy without greasy.)

Step 11 . Use the kitchen oil absorbent paper to absorb the excess oil, and then you can enjoy it.

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