215g sugar, 20g starch, 50g monosodium glutamate, 3g white pepper, 15g chicken powder, 13g onion powder, 13g garlic powder, 60g bell pepper powder, 125g edible salt, water moderately

Marinade Methods: Use a clean large bowl, put the sugar, monosodium glutamate, white pepper, chicken powder, onion powder, garlic powder, bell pepper powder, edible salt into the bowl, and then mix well, mix well and then add an appropriate amount of water, and then add starch, mix well, pour directly into the chicken collarbone, and then scratch evenly and then leave to marinate can be.

The raw material is ready, we take out a clean container, and then put the raw material, flour, crispy wrapping powder into the container and mix well, add water, add water, and then mix, the most convenient thing is to use a hand whisk, stir until no dry powder lumps can be. The most convenient way is to use a hand whisk and mix until there are no lumps of dry flour. Remember to pour the water slowly and stir as you pour so that it will save you some energy later on.

When the powder is ready, we add the marinated chicken collarbone, and then mix it evenly, and then you can wait for the oil temperature is good, you can directly into the pot frying, chicken collarbone, then basically frying golden can be out of the pot to control the oil, and then sprinkled with powder can be (Warm Tips: If you fry the material is more than, we remember to fry it, frying, then we can fry the bar loaded up, and then The side of the frying side shake, to prevent sticking together oh)