Chicken breasts washed and skinned and cut into small pieces?then cut into strips. Then cut into small dices. Add pepper powder, pepper, five-spice powder, salt, wineand marinate for 1 hour. Beat the eggs and set aside. Pour cornstarchinto a bowl. Pour breadcrumbs in another bowl. Place the chicken in the cornstarch to coat with the starch. Dredge in the egg wash. Finally put in breadcrumbs to coat with breadcrumbs. Heat oil until it is 60% hot. Add the chicken and grab the medium-low heat to fry. Which stir back and forth a bit with a slotted spoon to make it fry more evenly. A delicious chicken rice flower is ready .

Chicken rice flower frying powder with marinade to make a professional level of chicken rice flower, salt-crisp chicken rice flower, chicken stick, fried chicken fillet, duck rice flower, powerful pig, Shanghai fragrant fried wings, spicy fried chicken wing root, the original flavor of the fried chicken breast pieces, fried chicken wings; it is recommended that you do not use the chicken thighs, because of its limited effect.

Dish characteristics: golden scales appearance and crispy taste, meat and fried powder adhesion is good, it is recommended to apply to deep frying requirements of short food; need to be used with marinade, marinated food using chicken fried powder for deep frying; Note: the slurry can be adjusted evenly, do not overdo it in order to avoid leaking the slurry and affecting the quality of the slurry, adjusted slurry is best to be used up in 3 hours to avoid the slurry sinewy changes affect the results. The best thing to do is to use up the slurry within 3 hours so that the slurry will not change and affect the effect.

Step 1: Choose fresh chicken thigh meat or chicken breast, wash, cut into small uniform pieces, standby. Add 4.5g of Super Spicy Marinade and 30g of ice water for every 100g of chicken pieces. Mix the marinade with the water and then pour the marinade into the chicken pieces, mix well and marinate for more than two hours.

Step 2: In accordance with the ratio of the batter (chicken rice flower frying powder: water = 1:1.2 ~ 1.3), take the amount of frying powder and water, mix well, standby; every 100g of marinated chicken pieces add 25g of batter, mix well, make sure that the batter is evenly adhered to the meat; drain off the excess batter, until there is no large strand of batter running down the can be.

Step 3: Cover the drained chicken pieces with powder, press them slightly with your hands, then turn and knead the meat with dry powder (not too hard, pay attention to spread the meat to avoid bonding) to ensure that the surface is completely wrapped in powder, pawing off the floating powder, and then put the powdered chicken pieces in the pawing powder basket and gently shake them to make the surface of the chicken pieces appear naturally scaly, and then leave them to be deep-fried.

Step 4: deep frying: put the right amount of cooking oil in the pot (about 2 to 3 times the amount of chicken pieces to be fried), it is recommended that: the oil temperature control at 175 ℃ ~ 180 ℃, time 2 minutes to the surface color of the golden can be.