2. Use cook100 New Orleans barbecue seasoning 35 grams of water to marinate the chicken breast for 15 minutes.

3. Marinate the chicken breasts hung on the fried seal

4. Oil temperature 30% hot pan frying, slowly frying golden brown fish out, you can eat.

1 remove the seeds and skin of the green pepper, cut into 1 cm pieces. Cut the chicken breasts into the same size pieces and dip in wheat flour.

2Heat the oil to a medium temperature, deep fry the peppers and chicken in the oil, then remove and place on absorbent paper to soak up any excess oil

1. Make long diagonal cuts in the chicken breasts on both the front and back sides without cutting them off. Use salt, black pepper first to give the chicken a massage to make the flavor more uniform, especially the diagonal knife cut out of the mouth also do not fall, marinate for five minutes.

2. Heat the oil in the pan and fry the chicken.

3. Chicken breast oil control and plate, sprinkle with crushed small chili and garlic.

4. Leave a small amount of oil in the pan, put down the chutney and stir-fry well, sprinkle black pepper and a little salt, and pour it over the chicken.

Fresh chicken thighs or breasts, cleaned, cut into even

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Evenly distributed small pieces, set aside. Add 4.5g of Super Spicy Marinade and 30g of ice water for every 100g of chicken pieces. Mix the marinade with the water, then pour the marinade into the chicken pieces, mix well and marinate for more than two hours.

Making Methods

Making Methods (12 Pictures)

Step 2: In accordance with the ratio of mixing batter (chicken rice flower frying powder: water = 1:1.2 ~ 1.3), measure the frying powder and water, mix well, standby; every 100g of marinated chicken pieces to add 25g of adjusted batter, mix well to ensure that the batter is uniformly adhered to the meat; drain off the excess slurry, until no large strands of slurry

The first step is to add 25g of the paste to the marinated chicken pieces.

Step 3: Cover the drained chicken with powder, press it slightly with your hand, and then turn and knead the meat with dry powder (not too hard, pay attention to spread the meat to avoid bonding) to ensure that the surface is completely covered with powder, pawing off the floating powder, and then put the chicken pieces on the powder in the pawing powder basket and gently shake it to make the surface of the chicken pieces appear naturally scaly, and then leave it to be deep-fried.

Step 4: Frying: Put the right amount of cooking oil in the pot (about 2 to 3 times the amount of chicken to be fried), it is recommended that the oil temperature is controlled at 175 ℃ ~ 180 ℃, time 2 minutes until the surface color is golden.