Crispy Chicken
Taste: Salty to the right taste.
Features: Golden yellow in color. Tender inside and crispy outside.
Ingredients:
1 young chicken (about 600 g or 1.3 lb) with the inside removed. Alternativel 500 g (1.2 lb) of chicken legs
150 grams (0.33 lb) rice flour
1000 grams (2 cups) cooking oil (only 110 to be consumed)
1 egg
15 grams (1 12 tbsp) curry
4 grams (23 tsp) salt
2 grams (12 tsp) MSG
20 grams (1 23 tbsp) cooking wine
Directions:
1. Remove the head, neck and feet of the chicken. Cut the chicken open from the back and reduce into chunks about 4 cm (1.6 inches) long each side. Put in a large bwol. Add hte egg,s alt, curry, MSG and cooking wine to marinate for 2 hours. Now mix well with the rice flour.
2. Heat hte oil in a wok over strong fire to 70-100℃ (160-210℉) and quickly deep-fry the chiken chunks. Take out and continue to heat hte oil to 200-220℃ (390-430℉). Now deep-fry hte chicken chunks again until they are golden yellow in color. Take out and drain off the oil. Dish is ready to serve.
口味：咸味道的权利。
特点：金黄色的颜色。外脆内投标。
成份：
一青年鸡（约600克或一点三磅与内部删除）。 Alternativel 500克（1.2磅鸡腿）
150克（0.33磅）米粉
1000克（2杯）烹饪油（110只被消费）
1个鸡蛋
15克（1 12汤匙）咖喱
4克（23茶匙）盐
2克（12茶匙）味精
20克（1 23汤匙）料酒
方向：
1。删除的头部，颈部和鸡脚。切鸡从后面打开，减少到约4块厘米（1.6英寸），每边长。放在一个大bwol。添加兴田鸡蛋，的ALT，咖喱，味精和料酒腌2小时。现在，充分混合与大米面粉。
2。在强烈的热兴田油火70-100℃（160-210℉），并迅速油炸的雏鸡块在热锅。取出，并继续加热到200-220℃兴田油（390-430℉）。现在，油炸鸡肉块兴田，直到他们再次在颜色金黄。取出漏了油。盘即可使用。
(Source: culture.chinese.cn)
Tags: Chinese Culture, Study Chinese