Information ：
A ：1/2 pieces of chicken breast；
B ：10 grams of minced green onion, 10 grams of minced ginger, 40 grams of minced garlic, 1/4 teaspoon of five-spice powder, 1 tbsp of sugar, 1 tsp of monosodium glutamate (MSG),
1 tbsp of soy sauce paste, 1/ 4 tsp of baking soda, 50 ml of water. 4 tsp water, 50 ml water, 1 tbsp cooking rice wine;
C : 100g chicken cutlet mix;
D : 2 tbsp honey barbecue sauce.
Steps:
Wash chicken breasts, remove skin and bones, and cut into butterfly-shaped slices (do not cut off).
Put Ingredient B in the juicer and beat for about 30 seconds to mix well.
Marinate the chicken cutlets in the marinade for about 30 minutes, then drain and press to coat evenly with the chicken cutlet mix.
Heat a deep frying pan, and when the oil temperature reaches 150 degrees Celsius, deep fry the chicken cutlets in Method 3 for about 2 minutes, until the skin is crispy and golden brown, then remove and drain.
Brush both sides of the chicken cutlets evenly with the honey barbecue sauce and bake in a preheated 200℃ oven for about 1 minute until the flavor comes out.
How to Make Charcoal Grilled Chicken Fillets
Main Ingredients: 250g chicken thighs, 2 servings
Accessories:
1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 tablespoon seafood sauce, a pinch of white sesame seeds, 3 slices of ginger.
Steps :
1: Prepare ginger and white sesame seeds
2: Wash the chicken thighs
3: Remove the chicken bones and knock the thighs with the back of a knife
4: Put the chicken thighs into a bowl and add the cooking wine, ginger, soy sauce, and seafood sauce, mix well, and marinate for a while
5: Line a baking tray with tinfoil, place chicken thighs in the tin, skin side up, and sprinkle with the white sesame seeds
6: Put the chicken thighs in the oven with the cooking wine, ginger, and white sesame seeds.