Fried chicken thighs are a very popular home-cooked dish with a crispy texture, tender meat, and relatively simple preparation. Here are the detailed steps to make fried chicken thighs, as well as tips on how to make the batter.
1. Prepare materials.
Chicken thighs: 500 grams.
Flour: 100 grams.
Cornstarch: 50 grams.
Baking powder: 1 teaspoon.
Salt: to taste. Ground black pepper: to taste.
Sliced ginger: to taste.
Green onions: to taste.
Light soy sauce: to taste.
Cooking wine: to taste.
Cooking oil: to taste.
Second, the production steps.
1.Chicken thigh handling.
Wash the chicken thighs and blot up the water with a paper towel. Marinate with ginger, green onion, light soy sauce, cooking wine, salt and black pepper for 30 minutes to fully absorb the flavor.
2.Batter preparation.
In a bowl, add the flour, cornstarch, baking powder and salt to taste and stir to combine. Gradually add water to make a thicker batter, whichever can hold the chicken thighs.
3.Coat in batter.
Coat the marinated chicken thighs in batter and then flour. Then coat the batter and flour again and repeat several times until the surface of the chicken thigh is thickly coated.
4.Fried.
Pour enough cooking oil into the pan, cook until it is six or seven percent hot (about 180), add the wrapped chicken thighs, and fry slowly over medium-low heat until golden brown. When frying, you can use a colander to keep turning it over and over to make it evenly heated.
5.Remove from the pan and control the oil.
Once golden brown, remove the chicken thighs with a colander and drain the oil. Place on blotting paper and press gently to absorb excess oil.
6.Serve on a plate.
Place the fried chicken thighs on a plate and sprinkle with the right amount of cumin powder or chili powder according to personal taste. Enjoy hot for even better.
3. Tips.
1.The batter should not be too thin when mixing, otherwise it will not hang on the surface of the chicken thighs. It should not be too thick, otherwise the surface layer will be too thick.
2.The oil temperature should not be too high when frying, so as not to scorch on the outside and on the inside. Slow frying over medium-low heat can make the inside of the chicken thighs cook thoroughly, and the surface is golden and crispy.
3.Some seasonings can be added to the batter according to personal taste, such as five-spice powder, sesame seeds, etc., to increase the flavor.