Why do we fry chicken legs twice?

Many people like to fry chicken legs by themselves. The method of frying chicken legs is not complicated, but some people are curious, why do you have to check it twice? Because the chicken legs need a gradual process of being cooked, and the meat in the chicken legs is very good and it is not easy to fry them well in one go, we must fry them a second time to ensure that the chicken legs taste more delicious. So, why do we fry chicken legs twice?

1. If you want to make fried chicken legs fragrant and crispy, there is a trick.

First, wash the chicken you bought, drain the water and put it away;

The second step is to marinate the chicken legs overnight with the sauce to make them more flavorful.

The third step is to dip the marinated chicken legs in breadcrumbs and fry them in a frying pan. The fragrant and crispy chicken legs are ready.

The method is very simple, as it mainly involves the preparation of the sauce. There may be certain differences in different places, or due to different personal preferences, the sauces produced may be different.

2. In addition, you can adjust the crispness of the frying according to your personal preference, but it must be fried thoroughly and sprinkled with pepper and salt while hot and can be eaten. If you are worried that it is not cooked through, you can fry it twice. Fry it until it is almost cooked through the first time. Take it out and let it cool slightly, then fry it a second time until it is golden brown. This way the inside is cooked through, but the outside will not be burnt. When marinating chicken legs, you can make a few small cuts on the chicken legs to make them easier to absorb the flavor faster.

3. Method:

1. Prepare the ingredients, wash and cut shallots, onions, green peppers and carrots and set aside;

2. Wash and drain the chicken legs, then chop into small pieces;

3. Heat a non-stick pan, add oil, sauté scallions and ginger until fragrant, then serve;

4. Pour the remaining oil into the chicken thighs and stir-fry over high heat. When the chicken thighs are slightly charred, pour in the cooking wine.

5. Pour in an appropriate amount of boiling water and sugar; cover and turn to low heat; after about 3-5 minutes, pour in dark soy sauce and turn to medium-high heat; when there is not much brine left, pour in onions, peppers and carrots, and add some salt;

6. At the same time, add a little salt to another pot of boiling water and pour in the dough;

Through the above introduction, I believe everyone has a certain understanding of how to fry chicken legs that are fragrant and crispy. Whether you fry chicken legs at home or open a shop, I believe this can help you. In fact, there are many tips on how to fry chicken legs to make them fragrant and crispy.

I have only given a small number of examples here. You can also summarize some operations when you are frying and share them.