1, knead a little water to make the meat full.

2. Add a little egg white, wrap the chicken that has absorbed water, and put it in blanching or frying to separate out the water.

3. Wrapping starch will make the taste more smooth and tender, and the water will be locked in more firmly.

4. The secret of making chicken tender:

1: Add a little water to the chicken breast slices, and keep beating them by hand to make the water soak into the slices until they are sticky.

2: Add an egg white, wrap the water, and use the same.

3: Add a little starch and wrap the egg white and water in it again.

4. After three steps, the chicken slices can successfully lock the moisture, and the fried chicken slices will be very smooth and tender.

5. Boil the water in the pot, keep boiling away, put the sliced chicken into the pot, and gently stir it with a colander to disperse it.

6: Take it out, control the water to dry, and then the processed chicken can be used casually.

Second, Shandong fried chicken

Ingredients: chicken legs, 2 green peppers, 8 dried peppers, 6 green onions 1 ginger slices, a little carrot, half onion and half garlic 1 1 coriander 1 piece.

Accessories: salt, sugar, chicken essence, oil consumption, Weidamei, soy sauce, star anise, cinnamon, pepper and fennel.

Production process:

1, cut the chicken leg into pieces, add a little sugar, consume oil, taste delicious, and marinate with onion and ginger for 30 minutes.

2. Raw materials needed, carrots, garlic, onions, ginger, green onions, coriander, dried peppers, fresh peppers, stewed ribs (including star anise, pepper, dried tangerine peel, fennel, etc.)

3. Cut green onions, cut green peppers, slice carrots and onions.

4, hot pot cool oil, oil hot, add ginger, red pepper, garlic, and all kinds of aniseed in the raw material list.

5. Stir-fry the fragrance, add chicken pieces and stir-fry for three minutes, then add carrot slices and stir-fry with a little soy sauce for about five minutes.

6. After five minutes, add the onion, pepper and onion slices, and continue to stir fry for three minutes. If you touch the pot, you can add a little water.

7. Finally, add a little salt, chicken essence and Weidamei, stir-fry the pan, and add a little coriander to decorate the pan.

Third, Korean spicy fried chicken

Ingredients: chicken breast 1 50g onion 50g green pepper 1 red pepper 1 potato1rice cake 50g.

Accessories: korean chili sauce 1 spoon Korean syrup 1 0ml soy sauce10ml chili powder 3g cooking wine10ml scallion1root chicken essence, a little sesame oil, and a proper amount of cooked sesame seeds.

Production process:

1, prepare all the ingredients, slice the chicken and marinate it in cooking wine for a while.

2. Peel and slice the potatoes, cut the onions into strips, cut the green and red peppers into circles, boil the water in the pot and cook the potato chips for 2 minutes to cool down.

3, then put the chicken in blanching and remove it, take a small bowl and add Chili sauce, sugar syrup, soy sauce, salt and chicken essence to mix well with water.

4. Soak the rice cake in warm water until it is soft. Pour the oil into the wok, stir-fry the onion and rice cake, and then add the potato chips and stir-fry for a while.

5. Add onion, green pepper and stir fry, pour in the prepared materials and stir fry evenly, and add chicken and stir fry.

6, sprinkle with cooked sesame seeds, pour in sesame oil, stir fry evenly, turn off the heat and serve out.