Material: chicken breast1000g.

Pickled ingredients: Maiweibao Orleans roasted wing marinade 40g, fragrant garlic powder 5g, Junlian chicken bone sesame oil 5g, Maiweibao tender meat powder 4g, Junlian chicken bone sesame oil 5g, cooking wine 5g, black pepper 3g, water 100g.

Batter: 60 grams of Bailey crisp scale powder and 90 grams of clear water.

Powder coating: Cheng Bang coarse-grained powder coating (model 311).

Petroleum: Citi brand shortening

Production steps:

1, thaw chicken breast, clean it, and drain it. Then cut the chicken breast from the middle, but don't cut it. Make a heart-shaped chicken chops. Spare.

2. Put 40g of Maiweibao Orleans roasted wing marinade, 5g of delicious garlic powder, 5g of Junlian chicken bone sesame oil, 4g of Maiweibao tender meat powder, 5g of Junlian chicken bone sesame oil, 5g of cooking wine and 3g of black pepper into a basin, add clean water100g, and stir evenly to obtain the marinade.

3. Put 60 grams of Bailey crispy skin into a basin, add 90 grams of clear water, and stir evenly to get batter.

4. Put the cut chicken breast into the marinated seasoning juice and mix well. Marinate in the refrigerator for more than 3 hours.

5. Take out the marinated chicken breast, paste it with a layer of paste, and then paste a layer of powder evenly on both sides of the chicken breast. After this step, put it on a plate and let it stand for 5- 10 minutes.

6. Fry at the oil temperature of 180 degrees for about 5 minutes to get the finished product.

7. Sprinkle your favorite seasoning on the finished product.