How to make fried chicken steak that is crispy on the outside and tender on the inside. Ingredients: 2 pieces of marinated chicken breasts, half an onion, a small piece of ginger, cooking wine, oyster sauce, light soy sauce, pepper, Sichuan pepper powder, salt, eggs, corn starch, bread
Method for bran bran 1. Tear off the fat and fascia on the surface of the chicken breast, then clean it and soak it in water for more than 1 hour to fully remove the blood from the chicken.
2. Cut half an onion into small pieces; cut a small piece of ginger into shreds and set aside.
3. Place the washed chicken breast flat on the chopping board and cut it open from the middle with a knife.
Generally, the thickness of the chicken breast is enough to be cut into two pieces from the middle. Don't slice it too thin, otherwise the fried texture will be dry; it should not be too thick, otherwise the inside of the chicken will not be fried easily.
4. Use the back of a knife to gently tap both sides of the chicken breast, first horizontally and then vertically. After tapping one side, tap the other side. This can break the muscle fibers of the chicken breast and make the meat less chewy.
But be careful, you must hit it with the back of a knife, and the force should be gentle, so as not to chop the meat into pieces.
5. Place the chicken breasts in a basin, add chopped onions and shredded ginger, sprinkle in an appropriate amount of salt, Sichuan pepper powder, and pepper. Pour in an appropriate amount of cooking wine, oyster sauce, and light soy sauce, and then mix with your hands for a minute or two.
Helps the chicken taste better.
Leave to marinate for about 1 hour to allow the flavors to infuse.
6. Crack 2 eggs into a bowl and stir into egg liquid; prepare two separate plates, pour cornstarch and bread crumbs into them and set aside.
7. Take a piece of chicken breast, remove the onions and ginger shreds attached to the surface, first put it in corn starch to evenly coat both sides of the chicken breast with starch, then put it in egg liquid to soak it, and finally put it in bread crumbs to coat both sides.
Coat the bread crumbs evenly and press gently with your hands to make the bread crumbs stick more firmly and not fall off easily after being put into the oil pan.
8. Pour enough vegetable oil into the pot and heat it until it is about 50% to 60% hot. You can try it with a green onion or chopsticks. After putting it into the oil pot, dense bubbles will appear around it, and you can put the chicken in.
The oil temperature of the chicken breast in the pan is very important. If the oil temperature is too low, the oil surface will easily bubble after the chicken is placed in the pan, and the bread crumbs will easily fall off. If the oil temperature is too high, the surface of the chicken will be fried quickly after being placed in the pan, and the inside will be fried.
Still raw.
9. Keep the heat low, turn over frequently, and fry for about 3 minutes. Take it out when you see the chicken breast completely floats and the surface turns beautiful golden brown.
Pay attention to low heat throughout the process, and turn the chicken breast after basically frying for about ten or twenty seconds to heat the chicken breast evenly and avoid burning the bread crumbs on the surface.
10. Cut the fried chicken steak into small pieces, put it on a plate and start eating. If you like, you can squeeze some tomato sauce on it.
Take a bite, the texture is crispy on the outside and tender on the inside!
The surface is covered with a golden shell, which is crispy and fragrant.
The chicken inside is very soft and tender, and it is salty and fragrant. It is much better than the fried chicken steak bought outside.