It really does make a super crisp outer layer, and it holds up in a sauce better than more delicate options like Panko or bread crumbs. There are a lot of things you can use to bread chicken with a crispy coating, and in this recipe, we’re using good ol’ Corn Flakes. This was an instant hit at my house, and I bet it will be at yours, too! Super crispy chicken, awesome, flavorful sauce (that’s SO easy to make), and happy kids all around. And what’s better than crispy fried chunks of chicken drenched in sticky sweet sauce? General Tso’s has been a long-time favorite take-out item of mine, so I was excited to try this lightened up version, and it didn’t disappoint. I don’t know what it is about these babies of mine (if you missed the news on Facebook, it’s officially BOY #4 for us!) but they like fried food. I’m more of a fried Chinese food and ice cream kind of girl. That was until she told me her big downfall: Oranges. I instantly felt a kindred spirit with this woman, a sisterhood of sorts. Nutrition is so difficult for me when I’m pregnant, and I’m constantly attempting (and usually failing) to fight my cravings. I hope you give this a try soon.I was talking to a fellow pregnant woman recently who shared with me her frustrating habit of overconsumption, which I could completely relate to. I really like that little touch of sourness because it balances out all the flavors. Has some nice spicy kick which is very familiar because I grew up with those smoked hot chili peppers. It is sweet, crispy outside, tender inside. Even though we don’t eat this dish in china because it wasn’t invented in mainland china, as a chinese, I will say, it is a perfect mix of all kind of flavors.Top a little bit of cilantro for presentation. Add half tsp of sesame seeds for some nutty taste. Toss everything until the chicken is coated nicely. Cook the sauce on medium heat until it becomes a thin syrup texture. We want to toast the chilies until it is slightly smoky, you should be able to smell it. Heat up your wok, add a tsp of oil, some grated garlic, grated ginger, and the dried chilies.Hunan is one of the places in china where people are obsessed with chilies. (The chef who invented this dish, he is from Hunan province. Besides that, prepare some dried hot chilies.In a sauce bowl, combine 4.5 tbsp of sugar, 1/2 tsp of cornstarch, 2.5 tbsp of chinese black vinegar, 1 tbsp +2 tsp of soy sauce, 3.5 tbsp of water together. Heat it to 370Fry the chicken for a minute or Once they are beautifully golden brown, you can take them out. Fish out the small particles that are left in the oil. If you have guest coming, you can fry the second time right before serving. Double frying it to make sure the crispy outside layer stays longer. We are going to fry the chicken again.After 4 or 5 minutes, the outside layer should be slightly golden and crispy. Then you can flip them over so they cook evenly. Let it fry for a minute or 2 so the surface can form up a little. Heat the oil to 350 I am using soybean oil.This is an easier and faster trick to coat the meat with flour. Then put the chicken pieces in a sieve and shake off the excess flour. Put on the lid and Give it a few good shakes. Put all the chicken into a big container and dump the flour mixture to cover the chicken.If you only use all-purpose flour, the outside layer will be a bit doughy. Cornstarch is another trick to make the chicken crispy. While waiting, combine 2/3 cup of cornstarch, 2/3 cup of all-purpose flour together.Egg yolk contains a certain amount of fat, which will make the chicken extra crispy. Then marinate it with 1.5 tsp of salt, 3/4 tsp of black pepper, 2 tsp of soy sauce, 1 egg yolk.It is better to use boneless chicken leg with the skin on.
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