Accessories: 2g oyster sauce, 3g soy sauce, 2g salt, 5g Orean barbecue, 2g chicken powder, 2ml cooking wine, aluminum-free baking powder 1g, 20g bread crumbs and 300ml vegetable oil.
1. Prepare chicken wings and thaw at room temperature.
2. Boning the wing roots, removing the chicken skin and cutting into small strips.
3. Put the chicken strips into a bowl, and add the Orleans barbecue materials, salt, soy sauce, oyster sauce, chicken powder and cooking wine.
4. After stirring evenly, marinate for more than 2 hours, and the taste will be deeper.
5. Mix the batter when curing the chicken, and put the eggs, low-gluten flour and aluminum-free baking powder into the bowl.
6. Add a little water and mix well.
7. Put the marinated chicken into the batter and wrap it in a circle.
8. Roll the bread crumbs again.
9. Pour the vegetable oil into the pot and heat it with low fire, and the oil temperature will rise until small bubbles appear around a chopstick.
10, at this time, add the chicken strips and turn to low heat for slow frying.
1 1. After frying, take it out and put it on kitchen paper to absorb excess oil juice ~
12. Put the fried chicken fillet on a plate, sprinkle a little salt and pepper powder and grind a little black pepper.