Japanese Fried Chicken

Wash the chicken thighs. It is best not to use pipa legs. They are too small and will be boring to eat

Use a handy sharp kitchen knife

I need a bottle of ice-cold drink to relieve the heat and cool down. . .

Remove bones and tendons from chicken thighs, wash and dry

The chicken bones that were cut off are being cooked together with the stick bones, and the waste is used

Cut the thigh meat into large pieces, marinate with salt, five-spice powder, chili powder, teriyaki sauce or barbecue sauce, and garlic slices. Don’t make too much soup, and stir for about 15-20 minutes

I have some old stock at home, so I need to use it quickly. . .

This is it after marinating

Use eggs + flour to make a paste. It should not be too thick and not too thin. Just let the chicken be coated with a thin layer of paste. You can add some salt and chili powder to the paste

Pour oil into the wok and heat it. At the same time, put the chicken into the batter in batches

After the chicken is battered, pat it with a thin layer of flour. Any surface will do, not too thick

Control the temperature of the oil so that it can quickly rise and bubble after being dropped into the ground batter. When adding the chicken, remember to add it one by one. Don’t just grab a handful and throw it away

Take it out when it reaches this color when fried for the first time. Control the oil. The frying time is about 2-3 minutes. Because the chicken leg meat is very tender, the frying time should not be long.

After frying, remove all the debris from the oil pan, turn on high heat, and heat the oil. Then pour all the chicken pieces in and fry again for about 1-2 minutes. Remove the oil and put it on a plate with oil-absorbing paper, and you can put it on the plate. Cut a whole lemon into 2 pieces, squeeze the juice and pour it on the chicken pieces to relieve the greasiness

Overview

Tags

Ingredients

Steps