Inner Mongolia Baotou Spring Festival delicacies-Crispy Chicken

Overview

How to cook Inner Mongolia Baotou Spring Festival delicacies-Crispy Chicken at home

Cut the chicken legs into pieces, put them in a basin, soak them in cold water for half a day to remove the blood. Add scallions, shredded ginger, Sichuan peppercorns, ginger powder, cooking wine, Lee Kum Kee braised soy sauce, salt and two eggs into the chicken. Stir thoroughly and let it sit for six hours.
Prepare flour and cornstarch in a ratio of 5:1, use warm water to make a paste, add two eggs, an appropriate amount of salt, and mix thoroughly. Prepare an appropriate amount of dry flour and set aside
Heat a hot pot with cold oil until it is 70% hot. Add the marinated chicken to the batter, coat it in dry flour, put it in the pot, and fry over medium-low heat for 10 minutes.
Fry until golden brown, remove and control oil, turn plate, and serve immediately. The traditional method is to wait until guests come during the New Year, put the crispy chicken into a small bowl, add onions and steam it for half an hour. The perfect Spring Festival delicacy is done