In the pursuit of healthy eating, chicken breast is becoming more and more recognized for its tender meat and high protein content. However, there are many people who feel that chicken breast is difficult to handle, not good for flavor and easy to become firewood, it is hard to swallow. So today, Fei is going to share with you an easy way to make chicken breast - diced chicken with cucumber. Just a few simple steps delicious both. The chicken is crispy on the outside and tender on the inside, and the cucumber is crisp and not watery, so it's healthy and tasty, whether it's for wine or dinner.

List of ingredients

Main ingredient: chicken breast, cucumber

Working ingredients: flour, ginger, garlic, white sesame seeds, egg

Seasoning: salt, chicken essence, sugar, pepper, cooking wine, vegetable oil, ketchup, vinegar

Steps 1:

Prepare a piece of chicken breast, cut into thick slices, and then cut into small dices. After the knife is completed, put into the pot add 2 grams of salt, 1 gram of chicken essence, a little sugar to refresh, 1 gram of pepper, 5 grams of cooking wine to fishy, and with the hands of the hand to mix well, the sauce into the chicken diced fully into the flavor.

Step 2,

In the mixing of the diced chicken, beat an egg and mix well, then grab a small handful of flour and mix well. Add the egg to lock in the moisture in the diced chicken to keep it tender, and coat it in flour to make it crispy on the outside and tender on the inside after it's been oiled. Add about 10 grams of vegetable oil to prevent the diced chicken from sticking together, mix well and marinate for 10 minutes.

Step 3,

Prepare two cucumbers, break the melon to remove the flesh, after all, the flesh of the melon water is relatively large, it is easy to affect the finished product of the texture and appearance of the melon, after the flesh is removed, the cucumber can be diced into a spare.

The next step is to prepare a bowl of ingredients, a piece of ginger cut ginger, a few pieces of garlic patted and chopped, put into a pot and add 20 grams of ketchup, 10 grams of vinegar, 5 grams of cooking wine to go to the fishy, 15 grams of sugar, 2 grams of salt, 2 grams of chicken broth, mix well and stand by.

Step 4,

After the ingredients and ingredients are all ready, turn on the heat and boil the oil. When the oil is lightly smoking, start the pan, then you can fry the chicken. In order to avoid the chicken stick together, but also to prevent the front and back into the chicken diced color and raw and cooked different, chicken diced try to piece into the pot. When the chicken is finished, return the pan to the heat. Keeping the heat low, gently push the diced chicken to evenly distribute the heat, about 3 minutes to remove the moisture from the chicken, and then remove the chicken when it is done.

To enhance the flavor of the diced chicken, increase the oil temperature to 60%, add the diced chicken to the wok, and quickly re-fry for 30 seconds until the chicken is golden brown. Then heat the oil in the pan, pour in the seasoned ingredients and stir-fry to release the flavor. Pour in the diced cucumber and stir-fry over high heat until the cucumber is broken, remembering that if the fire is too low, the cucumber will easily become watery, affecting the taste.

Step 5,

Hook in a little water starch to thicken the sauce and pour in the diced chicken, quickly flip the pan and stir-fry the chicken evenly coated with the material, drizzle in a little oil to brighten. After turning well, out of the pan on the plate, and finally sprinkled with a few white sesame seeds on the table can be served.