Buy the chicken breast (is frozen, you have to defrost), cut into 6-7mm slices, and then cut the slices into 6-7mm thick, about 10cm long chicken strips.

Step 2: Marinate

Put the cut chicken fillets into a plastic pot or basket, then add water and spread the chicken fillets, then put in salt, marinade, starch and mix well. How much water, salt, marinade and starch should I put in? According to marinate one catty of chicken fillet, you need to put 120 grams of water, 5 grams of salt, 20 grams of Aroma Bon Boneless Chicken Marinade, 40 grams of starch. (Note: In the marinade, it is best to wear rubber gloves to operate)

The third step: preservation

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Preservation method, the flavor of the state has already been said before, if you are not clear, you can go to the flavor of the state log view.

Step 4: Coat with cornstarch

Spread a layer of cornstarch on a large tray or pot, then pour in the thawed chicken fillets, then cover the top of the chicken fillets with a layer of cornstarch, and finally use your hands to scatter the chicken fillets, so that the chicken fillets are evenly coated with cornstarch.

Step 5: Sift the cornstarch

Use a colander or sieve to sift out any excess cornstarch that doesn't get coated, so that it doesn't get carried over into the frying pan, where it can cause the oil to become cloudy and unclean. After the sieve of the chicken fillet into a tray placed inside about 5 minutes before frying (after a few minutes after the placement of the chicken fillet fried out of the color is better to see, and crispy taste better)

Sixth step: open deep-fried (the first customers want to weigh the portion and then open deep-fried)

Sieve of the starch of the chicken fillet into the oil temperature of 150-170 degrees of frying in the frying pan (this is the only use of deep frying pan will have a marked temperature, if the frying pan is not used, it will have a marked temperature, so that it is not too high, the temperature of the chicken fillet will be too high. The temperature of the oil is 150-170 degrees Celsius. (This temperature is only indicated in a deep fryer, but if you use a gas or induction cooker, this is how you test the temperature of the oil. When the oil is heated up to a certain level, put the excess starch particles that you just

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sifted off into the deep fryer, and if the starch particles float to the surface of the oil, then you can put them in the chicken fillet and start frying.

Step 8: Sprinkle, finish the most commonly used sprinkles are cumin powder and chili noodles (some places will use ketchup), sprinkle the ingredients, a fragrant boneless chicken tenders are made, and finally bagged to finish.

Summary: Although the steps are simple, but there are some details need to pay attention to, the specific details can be viewed in the space log of the flavor bang or in the log to the flavor bang message, after the flavor bang will give an answer. (qq1759665769) space in the log illustrated, you can let everyone more clearly understand the practice steps of boneless chicken tenderloin.