What should be noted during the production process of the explosive chicken rice flower
1、 Attention to Chicken Selection and Cutting
Prioritize using chicken breast/leg meat, with juicy and non greasy leg meat and low-fat chicken breast; Remove the fascia and hard oil blocks, and the fascia will become hard and unable to bite after explosion.
1、 Attention to Chicken Selection and Cutting
Prioritize using chicken breast/leg meat, with juicy and non greasy leg meat and low-fat chicken breast; Remove the fascia and hard oil blocks, and the fascia will become hard and unable to bite after explosion.
Cut into blocks of uniform size, with a side length of 1.2-1.5cm. Suitable: Blocks that are too small are prone to drying and burning, while larger ones may not be fully cooked inside and have a burnt outer layer.
After cutting, rinse the blood with clean water and fully squeeze out the water. If the water is not controlled to dry, it will not taste well, the coating powder will peel off, and oil will splash when frying.
2、 Key points of the pickling process (seasoning, tender meat core)
Basic marinade: salt, white pepper powder, a little sugar, cooking wine, soy sauce, a little corn starch, edible oil; Choose a small amount of baking soda (trace!) to make the meat more tender. Avoid adding too much to make it bitter.
Mix until the meat is slightly sticky, seal with plastic wrap and refrigerate for at least 30 minutes, and marinate overnight for better flavor.
Taboo: Do not marinate with water, as the meat will easily peel off after being coated with powder after absorbing water; Don't use dark soy sauce, the finished product doesn't look good when it turns black.
3、 Three layer powder coating process (crispy shell without residue, the most critical step)
Standard process: dry powder → wet slurry → crispy fried powder, all of which are indispensable
1. The first layer of dry powder (primer)
Mix corn starch with a small amount of flour, evenly coat the chicken chunks with a thin layer of flour, shake off excess powder; The function is to lock in the meat juice, allowing the juice to hang on.
2. Second layer wet slurry
Mix starch and a small amount of water to thicken yogurt. You can add an egg and a little baking powder; After coating the chicken chunks with batter, drain the excess batter without dripping water.
3. Third layer of crispy dry powder (crispy skin layer)
Starch+flour 1:1, can add a little bread crumbs to make it crispy; Put in the chicken chunks and repeatedly rub and press to make the powder layer adhere firmly. Gently rub to create small scale like patterns (which are the iconic outer skin of the chicken rice flower).
After coating with powder, let it sit for 5-10 minutes to regain moisture. If directly added to the pot, the entire powder layer will fall off.
Avoiding pitfalls: the coating is too thin and not crispy, too thick and the outer skin is hard and shiny; The absence of scales on the surface means there is no pressing or rubbing.
4、 Frying heat and oil temperature control (no burning, no wood, no meat leakage)
Split into two stages for frying (commercial standard)
Low temperature setting: oil temperature of 150 ℃, add chicken rice pudding, fry for 2.5-3 minutes, internal breakage, shell setting and remove;
Fry again to increase crispness: Raise the oil temperature to 170-180 ℃ and fry again for 30-60 seconds until the skin turns golden and crispy. Drain and remove from the pot.
Misconceptions about oil temperature:
Too low oil temperature → excessive oil absorption, greasy and soft; The oil temperature is too high → the outer skin quickly turns black, but the inside is still raw meat.
Do not stack too much at once when cooking, as it will quickly lower the oil temperature, cause adhesion and clumping, and be cooked in batches.
Use a small to medium fire throughout the entire process, and use a household gas stove to avoid large fires and explosions.
5、 Attention to oil control, storage, and reheating of finished products
Fry it up, take it out, and place it on a rack to drain oil. Do not directly stack it in a plate, as the accumulated heat will soften and the crispness will quickly disappear.
Freshly fried and eaten has a better taste; After cooling, seal and refrigerate. The next day, reheat in an air fryer at 180 ℃ for 5 minutes. Do not microwave (it will soften).
Seasoning: Sprinkle salt and pepper, spicy seasonings, and cumin powder while hot to achieve the best adsorption effect.
6、 Common Failure Issues Avoidance
Skin peeling: The meat contains too much water, has not been allowed to regain moisture, the oil temperature is too low, and there are no scale marks when coating with powder.
Meat dry wood: Only chicken breast without oil, marinated without oil, and fried for too long.
The shell turns black and the inside is not ripe: the initial oil temperature is too high, and there is no low-temperature setting step.
The taste is hard and flaky: the proportion of powder in the crispy dry powder is too high, and there is a lack of starch.
The frying pan splashed a lot of oil: the surface moisture and slurry of the chicken chunks were not drained.
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