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Method:
Bring water and maltose to a boil, cook
until maltose is dissolved, add white vinegar and mix well, drizzle
over chicken and coat chicken evenly with maltose, and let dry in
well-ventilated place. Heat 5 cups of oil to 140-160°C, add
chicken and deep-fry over low heat until done, remove. Or let
cool first and cut into pieces, then remove to serving plate lined
with lettuce leaves. Serve. Vinegar helps the maltose
stick, while the maltose helps make it brown and crispy.
However, it has to be air-dried before deep-frying. Vinegar
evaporates easily when heated, therefore add vinegar after maltose is
dissolved completely. Do not add too much.
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