Production step
1, make a straight cut on the chicken leg meat, remove the leg bones to separate the leg meat, spread it flat on the chopping board, and pat it gently with the back of the knife on both sides of the chicken skin.
2. Mix both sides with pepper and salt and pat the starch. Knock the eggs in a bowl, stir them with bamboo chopsticks, spread them evenly on the chicken and pat them with bread crumbs.
3. Heat the hot oil on the wok until it is 60% hot, then put the chicken into the frying pan until it is crispy, scoop it up, and change it into a diamond-shaped block and put it on the plate.
method of work
Chicken breast, salt, cooking wine, pepper-
Production steps 1, sliced chicken breast, pat loose.
2. Add salt, cooking wine, pepper noodles and other seasonings and marinate for seven to eight hours.
3. Wrap the meat slices with starch, egg liquid and bread crumbs in turn.
4, the oil temperature need not be too high, fried steak, fried twice.
5, if there is no bamboo stick, you can change the steak into a knife and cut it into strips for easy eating.
1. Peel the chicken breast and cut it in half. If the chicken breast is too thick, it can be cut by butterfly knife. If it is not too thick, it is not necessary to knock the meat open with a meat hammer or a percussion tool to destroy the connective tissue.
2. The marinade is ready to be stirred evenly and then poured into the chicken breast for pickling.
3. Marinate for three hours or refrigerate overnight.
4. Chai Fish Honey Juice Practice: All seasonings except Chai Fish Slices are boiled in the pot, and then boiled for five minutes on low fire to completely volatilize the smell of rice and wine, and then thrown into Chai Fish Slices and fished out after five minutes on low fire. ※ Sprinkling white sesame seeds after completely draining Chai Fish Slices is also a side dish.
5. Leave the chicken chops dipped in sweet potato powder for one minute to counter the tide.
6. Oil temperature 170 degrees and fry for three minutes.
7. Brush with honey sauce.
1. Mash ginger, onion and garlic and squeeze out the juice.
2. Mix the chicken leg meat with all marinades and the juice from (1.) evenly.
3. Marinate the mixed chicken for at least 2 hours or overnight.
4. Pour flour into a big plate, coat the salted chicken with flour, quickly put it in water, pick it up, and then throw it into flour to coat it with flour.
1 Wash the chicken leg and draw a deep bone on it.
Then remove the chicken from the leg bones.
Chop the chicken leg slightly with a knife, don't break the skin.
4 Add the Orleans barbecue material to the chicken in the bowl.
5 Add cooking wine, sugar and salt and marinate for 2 hours.
6 marinated chicken leg meat is put into egg liquid and wrapped in egg liquid.
7 and then wrapped in bread crumbs.
8 add a little oil to the pan and heat it. Add the chicken and fry it slowly.
9 until the golden chicken is cooked on both sides.
10 Take it out and drain it on oil-absorbing paper.
1 1 sprinkle with parsley powder and serve.