Spicy Chicken Legs
Overview
Frozen chicken from large breed chickens has a fishy smell, which requires heavy ingredients to deal with it. Recently, Westerners have used paprika (red pepper powder, red color, not spicy) and Cayenne (chili powder, spicy) chili powder to make the paste, making the color of the finished product darker red and the skin bronze, so toned, haha.
Tags
Ingredients
Steps
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Cut the back of the chicken legs lengthwise 2-3 times deep enough to see the bones. This will make them more flavorful and easier to fry;
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Use a large plate, add chicken legs, add 2 tablespoons of light soy sauce, 1/4 teaspoon of salt, 1/4 teaspoon of sugar, 1 tablespoon of cooking wine, 1/2 teaspoon of pepper, 1/4 teaspoon of paprika (Paprika), 1/4 teaspoon of cayenne (Cayenne) and 1/2 teaspoon of Sichuan peppercorns. Marinate with your hands and massage each leg. Place in a dense box or bag overnight;
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When you need to fry, use a bowl, add 1 tablespoon of low-gluten flour, 3 tablespoons of cornstarch, 4 tablespoons of water, 1/2 teaspoon of red pepper powder (Parprika) and 1/2 teaspoon of refined salt, stir evenly to make a paste;
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Put the pot on the stove, turn on the heat, add oil, and evenly coat the chicken legs with batter, and be careful to open the cut meat to hang the batter;
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Wait until the oil is 40 to 50% hot, that is, when you put a little batter in the pan and you can see bubbling, put in the chicken legs and fry slowly until there is no blood or water seeping out and the chicken legs are basically cooked. Remove them, then increase the oil temperature and fry again until the chicken legs are fully cooked. Strain the oil and let it cool for a while before eating.
