Production steps
1. Cut the chicken leg directly, remove the leg bones to separate the leg meat, spread it evenly on the chopping board, remove the chicken skin and pat it gently with the back of the knife.
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 in the wok to 60% heat, then fry the chicken in the wok until it is crisp, pick it up, and replace it with diamond-shaped pieces and put it on the plate.
working methods
Chicken breast, salt, cooking wine, pepper-
Production steps 1: Slice chicken breast and pat it loose.
2. Add salt, cooking wine, pepper noodles and other seasonings to marinate for seven to eight hours.
3. Wrap the meat slices with starch, egg liquid and bread crumbs in turn.
4, the oil temperature is not too high, fry the steak, fry 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, you can cut it with a butterfly knife. If it is not too thick, there is no need to break the meat with a meat hammer or percussion tool to destroy the connective tissue.
2. After the marinade is prepared to be stirred evenly, pour it into the chicken breast and marinate it.
3. Marinate for three hours or refrigerate overnight.
4. Chai Fish Honey Juice Practice: Boil all seasonings except Chai Fish Slices in a pot, then cook for five minutes with low fire to completely volatilize the rice fragrance and wine fragrance, then throw in Chai Fish Slices, cook for five minutes with low fire and take them out. It's also a side dish to sprinkle white sesame seeds on the dried wood fillets. ※.
5. Dip chicken chops in sweet potato powder and let stand for one minute, against the tide.
6. Oil temperature 170 degrees, and fry for three minutes.
7. Brush with honey.
1. Mash ginger, onion and garlic and squeeze out the juice.
2. Mix the chicken leg meat with all the marinades and the juice of (1). ) even.
3. Marinate the mixed chicken for at least 2 hours or overnight.
4. Pour the flour into a big plate, coat the salted chicken with flour, quickly put it into the water, pick it up, and then throw it into the flour and coat it with flour.
1 Wash the chicken leg and draw a deep bone on it.
Then take the chicken out of the leg bone.
Chop the chicken leg slightly with a knife, and don't break the skin.
4 Add the Orleans barbecue ingredients 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.
Add a little oil to 8 pots and heat them. Add the chicken and fry slowly.
9 until the chicken pieces are golden and cooked on both sides.
10 Take it out and blot it with oil-absorbing paper.
1 1 sprinkle with coriander powder and serve.