How to marinate chicken before frying

Main ingredient: 260g chicken thigh meat, 30g tomato, 20g cabbage, 15g lettuce

Accessories: oil, salt 1/2 spoon, black pepper 1/8 spoon, 5g ginger, 5g garlic, 2 tablespoons of egg white, 3 tablespoons of corn starch, 0.5g noodles, 500g water

1. Soak the chicken thighs in water for more than 1 hour, fish them out, wash them, remove the bones, remove the tendons, fat and thick skin, leave a small amount of thin skin, and chop them horizontally and vertically with the back of a knife several times to loosen the meat slightly.

2. Cut the chicken thigh meat into several pieces of similar size.

3. Put the meat into a bowl, add salt, black pepper, ginger and garlic, mix well and marinate for 30 minutes.

4. Add egg white, scrunch well; add cornstarch, scrunch well; add lye, scrunch well. At this point, you can add water, or not, depending on the surface of the chicken paste rendered not dry, not thin state can be.