The fried chicken fork bone is different from the ordinary fried chicken. Their similarities are that they need to be pickled and then fried. The seasonings used are basically the same. The main difference is that the former has a large proportion of bones and emphasizes the importance of hanging paste. The crispy outside and crispy inside are its most prominent characteristics. The bread bran can not be used for any purpose here. The method of batter is better, so as to achieve the effect of rich bone flavor.

食材配料：鸡叉骨、（盐）生姜、葱、料酒、食用油、奥尔良腌料、土豆淀粉、孜然粉、辣椒面、芝麻。

Ingredients: chicken fork bone, (salt) ginger, onion, cooking wine, cooking oil, Orleans marinade, potato starch, cumin powder, chili flour, sesame.

制作过程：

Production process:

，准备适量的鸡叉骨（别名：鸡锁骨或者连心脆，也就是鸡的胸腔骨，超市上均匀有冰鲜的出售，脆骨含量较大，适合用来炸着吃），把它清洗干净后，控干水分装入碗中。

First of all, prepare an appropriate amount of chicken fork bone (alias: chicken collarbone or crispy heart, that is, chicken's rib cage, which is even sold in the supermarket and has a large amount of crispy bone, suitable for fried eating), clean it, control the moisture and put it into a bowl.

然后，先在碗中放入适量的姜片和葱段，再加入1勺料酒（起到去腥和增香的作用），同时打入1枚鸡蛋（增强面糊粘度，炸的时候会更香酥一些），以及1勺奥尔良腌料，和1勺土豆淀粉（吸水、吸油性较强），把它抓拌均匀，腌制10分钟备用（或者更长一些，这样会更入味）。

Then, first put a proper amount of ginger slices and scallions into the bowl, then add 1 spoonful of cooking wine (to remove the smell and enhance the flavor), and at the same time, add 1 egg (to enhance the viscosity of the batter, which will be more crisp when fried), 1 spoonful of Orleans marinade, and 1 spoonful of potato starch (with strong water absorption and oil absorption), mix it evenly, marinate it for 10 minutes (or longer, which will be more delicious).

起锅烧油，油烧至5成热时，将腌制入味的鸡叉骨下入锅中，开小火慢炸，将它炸至金黄酥脆捞出，沥干油分盛入盘中备用，如果想要吃的更脆一些，可以等油温再次回升至6-7热时，再将它倒入热油中，迅速过一遍即可。

Take out the pot and cook the oil. When the oil is 50% hot, put the marinated chicken fork bone into the pot, fry it slowly at low heat, fry it until it is golden and crisp, remove it, drain the oil and put it into the plate for standby. If you want to eat more crispy, you can wait for the oil temperature to rise to 6-7 heat again, then pour it into the hot oil, and pass it quickly.

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出锅后，趁热撒入适量的孜然粉、芝麻、辣椒面，奥尔良炸鸡叉骨制作完成，口感又辣又香，骨头嚼起来特有滋味，哪种“香”比鸡肉还诱人，特有嚼头，连渣都不放过！

After coming out of the pot, sprinkle a proper amount of cumin powder, sesame, and chili noodles while it is hot. The Orleans fried chicken fork bone is made. It tastes spicy and fragrant. The bone has a unique taste. Which kind of "flavor" is more attractive than chicken. It has a unique chewing head, and even the residue is not allowed to pass!

温馨提醒：

Warm reminder:

炸鸡翅骨的火候相当关键，油温是至关重要的，切忌低于150度入锅炸，否则，口感不够香酥，补救的办法就是复炸。

The heat of fried chicken wing bone is very important, and the oil temperature is very important. Do not fry it in the pot below 150 degrees. Otherwise, the taste is not crisp enough. The remedy is to re-fry it.

孜然粉、辣椒面、芝麻是炸鸡叉骨的标配的中式佐料，它们比例可以根据个人的口味适当增减用量，口味偏重些的人，可以再撒入少许的精盐。

Cumin powder, chili flour and sesame are standard Chinese condiments for fried chicken fork bone. Their proportion can be increased or decreased according to personal taste. People with heavier taste can sprinkle a little more refined salt.

以上的精彩内容由鸡叉骨进行推荐阅读，想要知道更多有用的知识，欢迎点击：https://www.zuixianya666.com。

The above wonderful content is recommended for reading by Chicken Fork Bone. If you want to know more useful knowledge, please click: https://www.zuixianya666.com 。