240 grams flour
240 grams of corn flour
A. onions 2
15 grams of ginger
30 grams of garlic
1/2 teaspoon allspice
1/2 teaspoon salt
1 tablespoon rice wine
Fine granulated sugar 1 teaspoon
B. Salt and pepper 1 tablespoon flour
1. Place all the seasonings together into blender, whipping filtered residue after about 30 seconds into the marinade and set aside.
2. Mix flour and corn flour, sieved add seasoning mix into B wrapped in flour, set aside.
3. Wash chicken cut open into two, into practice in a pickle pickled for about 30 minutes after the fish, even outside the breading stick wrapped in practice 2 and slightly shake chicken, remove excess powder.
4. Heat the pan until the oil pan to about 150 ℃, 3 chicken into practice, a small fire slowly fry for about 8 minutes, turn the fire to improve the oil, extract oil, deep fry chicken surface was shaped golden crisp, then remove and drain grease.