1. Pepper water

First remove the bones from the chicken and cut it into pieces. During the marinating process, you can add an appropriate amount of water, not tap water, so that the meat can absorb water and become more tender. Some. It is best if you use Sichuan peppercorn water, which can make the meat firmer and more elastic. Soak a little peppercorns in water for 10 minutes, or put a little peppercorns in water and cook them in advance.

2. Starch

Starch is a very common ingredient when making meat. Its main function is to starch the meat, making the meat smoother and more tender. Generally, starch needs to be added to meat to protect it, locking in moisture and preventing it from sticking to the pan.

3. Egg white

Egg white is a good lubricant. Adding egg white when marinating meat can make the chicken fresh and tender, and the eggs adhere to the surface. After frying, The meat is more elastic.

4. White vinegar (optional)

White vinegar is suitable for older chickens. Add white vinegar to the chicken. Soak the chicken in white vinegar water for 2 hours before marinating with other seasonings. Chicken soaked in white vinegar will be more tender and can soften the bones, but it is not necessary for chickens.