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This recipe demonstrates a home-friendly method for making incredibly crispy and flavorful fried chicken wings. It features a fragrant marinade and a crucial double-frying technique to achieve a juicy interior and a perfectly crunchy crust.
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Marinate 700g chicken wings with spices and ginger-spring onion water for 10 minutes. → Prepare a batter using potato starch, plain flour, egg, olive oil, and water until smooth. → Coat the wings in batter and deep fry for 5-8 minutes until cooked. → Increase the oil temperature and fry the wings again for 1 minute to make them extra crispy.
Marinate 700g chicken wings with spices and ginger-spring onion water for 10 minutes. → Prepare a batter using potato starch, plain flour, egg, olive oil, and water until smooth. → Coat the wings in batter and deep fry for 5-8 minutes until cooked. → Increase the oil temperature and fry the wings again for 1 minute to make them extra crispy.
This recipe demonstrates a home-friendly method for making incredibly crispy and flavorful fried chicken wings. It features a fragrant marinade and a crucial double-frying technique to achieve a juicy interior and a perfectly crunchy crust.
First, prepare the marinade base. In a small bowl, combine sliced ginger and spring onions. Add 100ml of water and squeeze them firmly with your hands to infuse the water with their flavor.
In a large bowl with 700g of chicken wings, pour in the ginger and spring onion water. Add Chinese 5 spice, cumin powder, white pepper, and salt. Massage the seasonings into the chicken thoroughly.
Let the chicken wings marinate for at least 10 minutes.
While the chicken marinates, prepare the batter. In a separate bowl, combine potato starch and plain flour. Add one egg and a drizzle of olive oil.
Mix the dry and wet ingredients first, then slowly add water while mixing until you have a smooth, lump-free batter. The consistency should be thin enough to coat the wings without being too thick.
The double-frying technique is essential for achieving an ultra-crispy crust that stays crunchy.
Using ginger and spring onion infused water flavors the chicken deeply without leaving solid pieces that can burn during frying.
The batter should be thin enough to create a light, crispy coating, not a heavy, doughy one. Adjust with water as needed to get the right consistency.
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