Fried Chicken Strips

Wash and shave the chicken breast

Slice the chicken breast into two large slices, gently smashed with the back of the knife on each slice (so that the marinade is more flavorful), and then cut into strips as thick as your little finger (too fat fingers on the corresponding thin, huh)

Put the cut chicken strips into all the marinade to grab well and marinade for 20 minutes.

Pour all the dry starch into the marinated chicken strips and mix well with your hands to ensure that each strip is completely coated with dry starch (if you don't have the means to measure the weight of the ingredients, you can put the dry starch in several times by spoonfuls, mixing as you do so, and the chicken is coated with starch on the way)

Make sure that the chicken is well coated with dry starch. /p>

After 5 minutes of resting, start frying to

Tell the pot to pour the oil hot, put your hand on top of the oil surface, you can feel it is very hot, you can also throw a strip of chicken to test the temperature of the oil, if thrown into the dense bubbles on it, do not burn the oil to smoke, so that the raw materials go down to the surface of the paste off the inside is still raw

Wrap the chicken wrapped in dry cornstarch gently shake off the floating powder on it. Shake off the floating powder on the top, a root of the put in, medium heat and fry until the surface of the golden brown can be, chicken is very good cooked, do not fry for a long time, so the chicken will be very dry and old

Will be fried chicken in a pot sprinkled with pepper and salt, sprinkle when sprinkled with a hand upside down pot to let the chicken in the pot up and down, so that the seasoning sprinkled uniformly, marinated chicken has a slight taste of salt, so sprinkle the salt before you be sure to taste. You can also sprinkle some chili powder or curry powder if you like spicy food.