Fried crispy baby chicken

Fried crispy young chicken is a food made with young chicken as the main ingredient. It is also a long-standing delicacy. Because this dish is colorful, fragrant and delicious, and can stimulate people's taste buds, it is loved by all kinds of people. Crispy baby chicken is not difficult to cook, and many people can make this dish at home. So, what is the specific method of making crispy young chicken? The following will give you a detailed introduction.

1. Introduction to Crispy Chicken Food

Crispy young chicken is a famous dish with good color, aroma and taste. It originated in the late Ming and early Qing dynasties and was a precious dish in the imperial banquets at that time. The main ingredient is young chicken. Wash the baby chicken; wash the scallion, ginger and garlic, cut into sections and slices for later use; mix with pepper powder, salt, scallion sections, ginger, garlic slices, MSG, sugar and cooking wine and marinate for two hours; wash and dry, then apply soy sauce all over the baby chicken; heat oil in a pan to 70% hot, put in the baby chicken and fry until cooked; when the color turns red, reduce the heat, cover the pot and simmer the chicken until cooked, remove from the heat; when the oil in the pan is heated to 80% hot, put in the chicken and fry it again, remove from the heat, drain the oil and cut into pieces; drizzle with sesame oil, and serve with coriander, spicy soy sauce and sweet bean sauce.

2. Ingredients for making crispy baby chicken

Ingredients: 800g baby chicken

Seasoning: 15 grams of coriander, 10 grams of green onion, 5 grams of ginger, 5 grams of garlic, 15 grams of cooking wine, 10 grams of dark soy sauce, 5 grams of pepper powder, 20 grams of sweet bean sauce, 20 grams of spicy soy sauce, 3 grams of white sugar, 4 grams of salt, 2 grams of MSG, 2 grams of sesame oil, and 120 grams of vegetable oil.

3. Specific method of making crispy baby chicken

1. Wash the baby chicken;

2. Wash the onion, ginger and garlic, cut into sections and slices respectively for later use;

3. Mix pepper powder, salt, scallion, ginger, garlic slices, MSG, sugar and cooking wine and marinate for two hours;

4. Wash and dry, then apply dark soy sauce all over the young chicken;

5. Heat the oil in a pan until it is 70% hot, add the chicken and fry until cooked through;

6. When the color turns red, turn down the heat, cover the pot and simmer the chicken until cooked.

7. When the oil in the pan is 80% hot, put the chicken in and fry it again, then remove it, drain the oil and cut into pieces;

8. Drizzle with sesame oil and serve with coriander, spicy soy sauce and sweet noodle sauce.

4. How to choose young chickens?

1. Choose healthy chickens: Healthy chickens are lively and energetic, with dense and glossy feathers; their eyes are bright and flexible, and their eyeballs fill the entire eye sockets; their combs and wattles are bright red, with straight combs and soft wattles; their wings are close to their bodies and their feathers are shiny; their claws are strong and powerful, and they can move freely. Sick chickens do not have the above characteristics. Some chickens may feel bloated with gas or hardened due to food accumulation when you touch their breasts and crops; and they may not be able to stand steadily. Do not buy them.

2. Choosing tender chickens: To identify the tenderness of a chicken, you should mainly look at its feet: if the skin on the soles of the feet is thin and not stiff; if the toes are less worn; if the protrusion between the ankles is short, it is a tender chicken.

3. Identify live and dead chickens: If you buy a slaughtered chicken, you need to pay attention to whether the chicken was slaughtered after death: if the butchering knife edge is uneven and the bleeding is good, it is a live chicken slaughtered; if the knife edge is flat or even no knife edge, the bleeding is not good, there is residual blood, and the blood is dark red, then it can be determined that the chicken was slaughtered after death.

4. How to identify water-injected chicken: If you find red dots on the back of the chicken's wings and the surrounding area is black, it is definitely a water-injected chicken; if you pinch the chicken's skin with your hand and it feels obviously slippery, it must have been water-injected.