Step 2: Mix the ice water and the marinade evenly, then pour it into the chicken pieces and stir evenly; If you really want to eat this delicious food early, I suggest you use a strong bag, seal it and roll it on the table until the juice is basically absorbed by the meat. Put the salted chicken in the refrigerator for several hours. It is recommended to marinate 12-24 hours, preferably once every two hours.
Step 3: Apply a layer of flavor pre-powder on the surface of the pickled chicken pieces, and then shake off the floating powder.
Step 4: Mix the pulp according to the ratio of super-fried powder: water 65,438+0: 65,438+0.5, put the chicken pieces shaken off the floating powder into the pulp, ensure that the pulp is evenly covered on the chicken pieces, and drain the excess pulp.
Step 5: fry the chicken pieces in the oil pan until the surface is golden yellow. According to the size of the chicken nuggets, master it yourself, and finally drain the excess oil juice. If the chicken pieces are big, you can steam them before frying them.