You can use tin foil to keep it warm.

Do the following:

Step 1

Bone and skin 4 chicken thighs, cut into strips. Pour in 15g of Orleans marinade, 1 tablespoon of soy sauce and 1 tablespoon of cooking wine. Stir well and marinate for 30 minutes - 1 hour.

Step 2

1?Mix 50g each corn starch and flour. Roll the marinated chicken evenly in the flour. 2?Turn the oil to medium-low heat at 180 degrees and go down to deep-fry until golden brown (about 3 or 4 minutes). Remove from the heat and deep fry again.

Step 3

Cut the cucumber into strips and slice the scallions into small pieces.

Step 4

This is the kind of crust I used.

Step 5

Mix the sauce: In a pot of 90ml of water, add 10g of cornstarch, 5-10g of sugar (according to your personal preference of sweetness) and stir well, then add 30g of sweet pasta sauce and stir. Turn on low heat and cook until thickened.

Step 6

Spread a layer of Beijing sweet noodle sauce on the crust, arrange chicken, cucumber and green onion, and roll up.

Step 7

The delicious Old Beijing is ready and perfectly reproduced.