First, barbecue chicken breast.
Ingredients: 2 pieces of chicken breast, cooking wine 10g, oyster sauce 10g, sugar 3g, spiced powder 1g, cumin powder 1g, pepper powder 1g, salt1g.
Manufacturing steps 1
Cut the chicken breast vertically into 2 strips, cut into large pieces and cut it thinner.
If chicken is not easy to cut, it can be frozen in the freezer 1 hour. When the chicken hardens, it won't run around.
Making step 2
Add cooking wine, oyster sauce, salt, sugar, spiced powder, cumin, pepper powder and Chili powder to the chicken breast slices, mix well and marinate for 15 minutes or more.
Making step 3
Heat a wok over medium heat, put more oil in the wok, add chicken breast slices, separate the slices with chopsticks, stir-fry until they change color, then dry them slightly, sprinkle with cumin granules and Chili powder, and stir well to serve.
If there are no cumin grains, you can use cumin powder to make the barbecue taste stronger.
special technology
This chicken breast is eaten earlier. It needs more oil to be fragrant, and too little oil will be more firewood. This piece of meat is best fried with chopsticks, which makes it easier to separate the meat piece by piece.
Second, the crispy meat with salt and pepper chicken breast: chicken breast 1.5, 2 eggs, 4 tablespoons of starch, 2 slices of ginger, salt 1 teaspoon, white pepper 1 teaspoon, cooking wine 1 teaspoon, soy sauce 1 teaspoon.
Manufacturing steps 1
Cut the chicken breast into pieces about 1 cm thick and put them in a large bowl. Add shredded ginger, cooking wine, light soy sauce, oyster sauce, salt and white pepper, grab well, cover with plastic wrap and marinate for more than half an hour.
Making step 2
Add starch to the eggs, break them and stir them into a uniform batter. It doesn't matter if you have acne, it will melt after a while. Put the marinated chicken breast in and stir well, so that the chicken breast is covered with batter.
Making step 3
Heat a pot of oil, then stick the batter with chopsticks and test the oil temperature. Put the chicken fillets one by one, not too much to avoid sticking together. Fry the chicken fillet until it is light golden brown, then take it out. Raise the oil temperature, fry it again, take it out and put it on oil-absorbing paper.
Rapid bubbling around the batter is enough oil temperature.
Making step 4
Sprinkle pepper and Chili powder on the chicken fillet and mix well.