Typhoon Shelter Chicken Wings
| Chicken Wings 8 | Green onions Half root |
| Ginger 4 tablets | Garlic 1 head |
| Black pepper 3 grams | Salt 5 grams |
| sugar 3 grams | Fuel consumption 1 scoop |
| Light soy sauce 1 scoop | Bread crumbs 60 grams |
| Starch 2 scoops |
Step 1
8 chicken wings, cut between the two bones with kitchen scissors, cut in half, add scallions, ginger slices, garlic, 3g salt, 1 tablespoon light soy sauce, 1 tablespoon oil consumption (standard small spoon), 3 grams Black pepper, 3 grams of sugar, cover with plastic wrap and marinate for an hour in advance.
Step 2
After the chicken wings are marinated, pick out the onions, ginger and garlic inside, add 2 tablespoons of starch (standard small spoon), mix well and set aside, heat the oil in a pan, first put a few ginger slices and fry them to bring out the fragrance and prevent Sticky pan.
Step 3
Then put the chicken wings in and fry slowly over low heat throughout the process. Don't stir it in a hurry. You can shake the pan gently. If the chicken wings shake, it's done. Fry one side and then flip the other side. Fry until golden brown and completely cooked. Take out the chicken wings first. .
Step 4
In addition, heat oil in a pan, first add minced garlic and fry until the water dries and the minced garlic is slightly yellow, then add green onion leaves and stir-fry again, add 2 grams of salt.
Step 5
Add bread crumbs and stir-fry until golden and crispy.
Step 6
Add the fried chicken wings and stir-fry until the bread crumbs coat the chicken wings.
Step 7
The chicken wings made this way are crispy on the outside and tender on the inside, and are full of garlic flavor. Children and adults especially love to eat them. Typhoon Shelter Chicken Wings Cooking Tips
