Chicken Satay



Materials:

Chicken breast with a flesh and blood
Pepper Salt to taste
Fried flour: 1 cup sweet potato flour
1/2 cup custard powder

Marinade:

A. onions 2
Ginger 10 grams
40 grams of garlic
Water 100㏄
B. 1/4 teaspoon allspice
1 teaspoon ground black pepper
Barbeque sauce 1 tbsp
Granulated sugar 1 tablespoon
1 teaspoon MSG
Cream 1 tablespoon soy sauce
1/4 teaspoon baking soda
2 tablespoons cooking wine

Practice:

1. skinless chicken breast with blood on Generative and a half, in the end from a cross-sectional side middle, but do not cut, slice open is the chicken breast.
2. Marinade A Beat into the blender, add all the marinade and mix thoroughly into B pickle.
3. Place the chicken into the marinade emissions, cover with plastic wrap, and refrigerate for about 2 hours after the removal of pickled and drain remove excess marinade.
4. Take the practice of three discharged into practice two fried chicken powder, with the palm pressed to make fried flour stick tight, turn to the other side to pick up after pressing the same slightly fried flour gently shake off excess.
5. The practice of four chicken stand for about one minute to make fried flour resurgence; hot pan until the oil temperature about 180 ℃, put fried chicken for about 2 minutes, until the chicken and fry until golden brown and crispy surface was shaped pot, sprinkle with pepper and salt.

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