Fried chicken racks are a very popular snack, and below is a list of basic fried chicken rack recipes and ingredients that you can adjust to your personal tastes:
Ingredients:
Chicken rack 500 grams.
2 tablespoons light soy sauce (soy sauce).
1 tablespoon dark soy sauce (soy sauce) (optional, mainly for coloring)
1 tablespoon of cooking wine.
1 tablespoon sugar.
Salt to taste. 1 tablespoon minced garlic.
1 tablespoon minced ginger.
Five-spice powder 1 2 teaspoons (optional).
Ground white pepper 1 4 teaspoons.
1 4 teaspoons of paprika (optional)
Essence of chicken or MSG 1 2 teaspoons (optional).
Cornstarch (or cornstarch) to taste.
1 egg.
Breadcrumbs to taste.
Peanut oil or canola oil to taste (for frying).
Method:
1.*Prepare the chicken rack**: Clean the chicken rack, remove excess fat and blood, and drain the water.
2.*Marinated chicken rack**: Make a few cuts on the chicken rack for easy flavoring. Place the chicken rack in a large bowl and add light soy sauce, dark soy sauce (if using), cooking wine, sugar, salt, minced garlic, minced ginger, five-spice powder, white pepper, paprika, and chicken essence (or monosodium glutamate), making sure the marinade is coated on each side of the chicken rack. Cover with plastic wrap and place in the refrigerator to marinate for at least 2 hours, preferably overnight.
3.*Breading & Egg Wash**: Remove the marinated chicken rack, evenly coat with cornstarch, then dip in the beaten egg mixture, and finally coat with breadcrumbs.
4.*Fried Chicken Rack**: Add enough oil to the pan and carefully place the chicken rack in the oil when the oil temperature rises to 170°C to 180°C. Fry until golden brown and crispy on the surface, about 5-8 minutes. Use chopsticks or a colander to gently turn the chicken rack to ensure even heat.
5.*Drain and serve**: Drain the fried chicken rack and place it on kitchen paper to absorb the excess oil.
6.*Serve to serve**: Put the fried chicken rack on a plate, and eat it with tomato sauce, chili sauce or pepper salt according to personal taste.
Special attention should be paid to the control of oil temperature in the fried chicken rack, if the oil temperature is too high, it is easy to burn on the outside and on the inside, and if the oil temperature is too low, it is easy to absorb oil and become greasy. Also, the longer it is marinated, the stronger the flavor of the chicken rack.