Colonel, chicken nuggets are actually chicken paste wrapped in starch, fried in oil until both sides are golden.

So we're going to make colonel chicken nuggets, so we're going to prepare chicken, and the chicken breast is affordable, contains no bones, and is especially easy to make into chicken paste.

So we need to prepare a piece of chicken breast and starch at the same time, and then we can fry it with starch.

2. Grind into paste

After preparing the materials, grind the chicken breast into a paste first, so that the chicken breast is delicious.

At the same time, the colonel chicken nuggets can be shaped to make the colonel chicken nuggets look better.

When the chicken breast is ground into a paste, it is best to use a cooking machine, because the chicken ground by the cooking machine will be more dense.

There will always be some particles in the minced meat, and the taste is not as good as that made by the cooking machine.

Step 3 marinate chicken breast

Chicken breast tastes like firewood, so it needs to be marinated in advance and added with water to make it tender.

In addition, during curing, the fishy smell of chicken breast can be removed, which makes the taste of Colonel chicken nuggets more delicious.

So we can put the chicken breast in a bowl, then add a little pepper, soy sauce, egg white and onion Jiang Shui, and mix well.

In addition, don't throw away the egg yolk, which will be of great use in the later period.

4. Freeze in the refrigerator.

After adding seasoning and stirring, the chicken breast will become particularly sticky.

But the chicken breast is still loose at this time. If fried directly in the pot, it will easily lead to the formation of colonel chicken pieces.

So we'd better wrap the chicken breast tightly with plastic wrap and put it in the refrigerator for freezing.

This step is to shape the chicken breast, so that the shape of the chicken breast we made looks better and avoids the looseness of the chicken breast.

5, wrapped in egg yolk

After the chicken breast is frozen, we can take it out, cut it into pieces of moderate size, and then put the remaining yolk in a bowl.

Put the chicken breast into the egg yolk, coat both sides with egg yolk, and then coat with a layer of starch.

The viscosity of egg yolk is relatively high, so the chicken breast can firmly absorb starch after being stained with egg yolk.

Don't fry the chicken breast, the starch will be separated directly from the chicken breast, which will make the dish look bad.

In addition, it should be noted that the starch should not be wrapped too thick, because it is too thick to fry chicken breast.

Step 6 use a small fire

After the chicken breast is coated with starch, you can start frying. Remember to use a small fire when frying.

Too much fire is easy to stir-fry starch, and it is also easy to make chicken breasts old and eat too much wood.

In addition, we should pay great attention to the oil temperature, and add chicken breast when the oil temperature is 70% to 80% hot.

Only in this way can the chicken breast be shaped quickly, making the fried chicken breast golden on both sides and very delicious.