boneless chicken thigh meat
light soy sauce
five spices powder
|1 small spoon|
|1 small spoon|
(coll.) egg white
sweet potato starch
salt and pepper
How to make salted chicken
Dry the chicken thighs, remove the bones and cut into 1×1 size pieces.
MSG, soy sauce, cooking wine, five-spice powder, white pepper powder and mix well into a thicker paste. If you can not mix a small amount of water. The sauce will not drip off with a spoon, so don’t make it too thin.
Add the sauce to the chicken thighs, mix well and leave to marinate overnight.
Add an egg white to the marinated chicken thighs and mix well. Coat the chicken thighs with the squash powder.
Heat oil in a pan. While the oil is still not too hot, add the nine-layer tartar leaves and fry them briefly, then remove them when the oil starts to bubble a lot. This way the oil will have a nine-layer tartar flavor and the chicken will be more fragrant. Make sure to wipe the leaves dry or they will burst.
Fry the chicken thighs in batches. Be careful not to let the meat pieces stick together. You don’t have to deep fry until golden brown, slightly colored and shaped to be pulled out. This step is to deep fry the chicken.
Remove a little of the groundnut powder that has fallen apart in the frying pan. Increase the heat to high and then turn the heat down to low and deep fry the chicken pieces a second time. In this step, fry the chicken until crispy. The chicken should start to color, about 1 minute.
Drain the fried chicken, sprinkle the salt and pepper on top, and mix in the nine layers of tartar leaves.