What are the fried chicken marinade recipes?

Fried chicken is a very common snack in our daily life, and the flavors of fried chicken in different places are also different. Many fried chickens need to be marinated with ingredients before frying to make the most authentic fried chicken. There are many types of fried chicken, and the marinating methods are also different. When marinating fried chicken, you should also pay attention to the marinating time to avoid affecting the taste of the fried chicken. So what are some of the marinating recipes for fried chicken?

1. American fried chicken

Make a few cuts on the surface of the chicken wings, soak them in water for 20 minutes, and rinse them repeatedly (to remove blood and impurities in the meat). Add chili powder, salt, minced garlic, crushed black pepper, rice wine and cooking wine and marinate for 30-60 minutes. Mix flour, cornstarch, baking powder, salt, white pepper, black pepper and minced garlic. Put the marinated chicken wings into the dry powder, then dip them in the egg liquid, and finally return to the dry powder to dip the surface into the flour, press it with your hands, and then shake off the excess flour. Heat the oil in a pan over medium heat. When it is 60% hot, put the processed chicken wings into the pan and fry them over medium heat for 4-5 minutes. Remove from the pan when the surface turns golden brown. Fry it again and drain the oil.

2. Vietnamese fried chicken

10 chicken legs, 5 tablespoons of cornstarch, 1 tablespoon of dipping sauce, 1 chili, 2 teaspoons of salt, 2 cloves of minced garlic, 1 tablespoon of rice wine. Then marinate the chicken for 15 to 20 minutes. Dip the marinated chicken in a little cornstarch, fry in a pan over high heat until golden brown and then remove from the pan. The dipping sauce is made by mixing chili and fish sauce.

3. Curry fried chicken

b. 1 tablespoon of crispy batter, 1 egg, a little water, C. A little diced onion, a little chopped scallion, a little butter, 1 teaspoon of curry powder, a little sugar, 1/4 spoon of milk, 1 tablespoon of water, a little cornstarch, 1 ounce of chopped onion, 1 ounce of chopped scallion, 1 ounce of chopped ginger, 1 teaspoon of curry powder, 1/4 teaspoon of chicken powder, 1 teaspoon of wine, 1/4 teaspoon of salt. Wash and cut the chicken breast into pieces, marinate with all the marinade ingredients for about 20 minutes until the flavors are absorbed; mix cornstarch with appropriate amount of water to make cornstarch water and set aside. Mix ingredient B into a batter and mix with the chicken pieces so that each piece of chicken is evenly coated with the batter. Heat the pan, add butter, diced onion and chopped scallion, sauté curry powder and sugar to season, add milk and 1 tablespoon of water, and finally thicken with cornstarch water to complete the sauce. Take another Chinese pot, pour about 1/2 of the pot of oil into it, heat it over medium heat, put in the chicken pieces, then turn to low heat and fry for about 3 minutes, then turn to medium heat and fry for about 1 minute until the surface turns golden brown, then remove from the heat and drain the fat, and serve with the sauce in step 3.