When cooking fried chicken, we need to pay attention to the method. First, wash the chicken, then cut off the fascia, and then cut it directly from the middle piece, preferably into two pieces. Then we pat the chicken gently with the back of the knife, which can make the chicken bigger and looser easily. Moreover, this operation can make the pickled chicken more palatable. After that, we washed the ginger and onion together, cut them into pieces and put them in the pot with the chicken. We also need to add cooking wine, salt, appropriate amount of white pepper and black pepper. After that, we repeatedly grab it with our hands and marinate it for an hour, and then we can taste it.

You can make fried powder when pickling, which is the key to making fried chicken phosphorus. You need flour, corn starch, baking soda, salt and pepper. Put them together in a basin and mix well. If you like to eat Chili, you can add a little Chili powder, which is also a good choice.

We marinate the chicken for about an hour, take out the onion and ginger, put them into the fried powder prepared before, pat the fried powder evenly and rub it with our hands a little, so that the fried powder on the surface of the chicken can be adsorbed on the surface more easily. At this time, it is necessary to prepare clear water. For the chicken that has been powdered, soak it in clear water for a while, which will make the fried powder wet, and the action must be light at this time, otherwise the fried powder on the surface of the chicken will be washed away.

For the chicken that has been soaked in water, it needs to be put into the fried powder again, and the above operation is repeated, and it still needs to be fully rubbed by hand. At this time, we can find that scales have gradually appeared on the surface of the chicken. Take it out at this time and carefully shake off the excess flour on the surface. After that, we heat the pot, add an appropriate amount of cooking oil to the pot, and when the oil temperature reaches 60%, put the prepared chicken into the pot and fry it for three or four minutes on medium fire. When the surface solidifies and the color turns yellow slightly, take out and drain the oil. When it's 80% hot, we fry the chicken breast in the pot for 15 seconds. When the chicken surface turns golden yellow, we can drain the oil and fish it out.