Fried chicken nuggets, crispy on the outside and tender on the inside, the outer skin is crunchy, the chicken inside is tender and juicy, take a bite, instantly the ultimate enjoyment of sweet and crunchy spreads along the tongue, and you will want to take another bite. ? How to do the fried chicken pieces outside the crispy and tender flavor, say the practice of fried chicken cutlet, I hope you like it.

(1) chicken breast from the middle of the slice open, with the back of the knife gently chopped meat, into the basin, add salt, cooking wine, five spice powder, pepper, a little soy sauce, with a handful of marinade half an hour into the flavor

(2) eggs beaten, ready starch, breadcrumbs ? The marinated chicken fillet first patted well starch and then coated with egg, and then dipped in breadcrumbs and put on a plate.

(3) start a pot of oil, oil should be wide, the oil temperature of fifty percent hot to shoot a good powder chicken fillet unfolded into the frying pan, low heat and slow frying, frying until golden and crispy fish out of the oil control.

(4) the chicken cutlet disconnected on the plate, with salt and pepper or ketchup, and then with a bowl of rice on all work.

Chicken pieces of cold water in a pot, add cooking wine, ginger, green onion strip boiling, then fish out a little rinse, and then put into a pot with salt, sugar, a little soy sauce, cornstarch mix well, marinate for an hour, and then beat the egg mix well marinate for a few minutes, pouncing on the sticky rice flour, knocking on the blackboard to focus on: to want to be crispy on the outside and inside the tenderness of the use of sticky rice flour the best results.

Burn a pot and fill with oil, heat to seven or eight oil temperature, put in the chicken pieces fried to the color after fishing, let the oil temperature continue to rise and then put in the chicken pieces fried until golden brown fishing out of the oil can be.

The second method of deep-frying is to beat the egg and marinate it, then evenly coat each piece with breadcrumbs, and deep-fry it in 30-40% oil over low heat until it turns golden, then remove it and control the oil.

Chicken pieces with cool water for two hours, with ginger, onion, garlic, rice, salt, MSG, soy sauce, oyster sauce, drowning for two hours to taste. Take out the marinated chicken pieces with a towel to rub dry moisture into the crispy paste (crispy paste is two egg yolks plus three two flour, add 150 grams of crispy fried powder, supermarkets have crispy fried powder to buy, add a tsp of custard powder, add the right amount of water into a paste to grasp the hand and flow down into a line constantly for the best). Wrapped in chicken pieces into the 150 degrees oil temperature in the immersion frying five minutes, then put into the 180 degrees oil temperature in the frying two minutes chicken pieces floating on the surface of the oil can be.