The whole process of making is introduced upstairs. Here, I introduce the practice of a fast food restaurant:

1 Thawing: Thawing with quick-frozen chicken chops that have been marinated or bought from factory suppliers (here, the boneless chicken chops that have been quick-frozen and marinated in the factory are taken as an example)

2-1 Sauté ed chicken chops/Cara powder/crisp paste powder Usage:

~1. Over-sizing:

~2. powder wrapping: put the soaked product into a powder wrapping basin, completely cover the product with powder and then press it hard and evenly (note: the cara powder needs to be turned in the powder wrapping, and it is circulated twice when it is wrapped in water slurry)

~3. Moisturizing: put it on a tray for 3-5 minutes after powder wrapping;

~4. Pre-frying: raise the oil temperature to 1.71 degrees, then put in the product, then immediately turn off the oil temperature (low fire) and fry for 2-4 minutes, then take out the oil after molding

~5. Back frying: raise the temperature to 1.71 degrees again, put in the pre-fried product (high fire), fry for about 3 minutes, and take care to control the oil.

~6. according to the above five steps, the whole process takes about 11 minutes, and the finished product is golden in color, crisp outside and tender inside.

Pay attention to the crispy chicken flour. Crispy flour can be mixed and coated, and the paste can be thicker, so you don't need to coat it directly.