In the ingredient list, the main raw materials include chicken breast and gravy. Among them, chicken breast is a fresh, tender, tasteless and brightly colored raw material. The marinade is made of various seasonings, including Orlean spice marinade, white sugar, refined salt, chicken powder, curry powder, onion powder, cumin powder, peanut powder and so on. In addition, you need to use wrapping powder, which is a mixture of high-gluten flour, corn starch, potato starch, custard powder and baking powder.
As far as manufacturing steps are concerned, you can follow the following steps:
1. Preparation: Wash the chicken breast, cut it into pieces about 1.5 cm square, soak it in clear water for 3 hours, and remove the blood. Then take it out and drain it for use.
2. Pickling: put 80g of Orlean spice marinade, 40g of sugar, 40g of refined salt, 40g of chicken powder, 40g of curry powder,10g of onion powder,10g of cumin powder and 20g of peanut powder into a basin, mix and stir evenly, then put the cut chicken breast into the basin, and add 500g.
3. Powder coating: 750g of high-gluten flour, corn starch 120g, potato starch 80g, custard powder 10g and baking powder 10g are mixed together and poured into a stainless steel plate for later use.
4. Chicken fillet production: the marinated chicken breast is inserted with bamboo sticks, and 5-6 pieces of chicken can be signed together. After skewering, put the chicken skewers into the powder-coated particles and roll them back and forth to make them evenly coated with a layer of powder-coated particles. Then gently put the wrapped chicken skewers into clear water, stick them with clear water once, roll them back into the powder-coated particles once, and repeat this for three times.
5. Frying: Add a proper amount of salad oil into the pot, and when the oil temperature reaches 160, fry the chicken skewers until they are 70% cooked. When customers buy it, fry it to golden brown with 180 oil temperature.
In addition to the above production steps, there are some precautions to follow. For example, in the curing process, it is necessary to maintain environmental hygiene and appropriate temperature; Pay attention and skills when wrapping powder to avoid destroying the shape of chicken fillet; When frying, it is necessary to control the oil temperature and time to ensure that the fried chicken fillet tastes crisp and golden in color.
It should be noted that the above production steps and precautions are common pickling methods of chicken fillet in the market, and the specific formula and process details may vary from region to region and merchants. Therefore, in practice, it is necessary to adjust the formula and technology in combination with local taste preferences and consumer needs.