Crispy Chicken



Materials:

Chicken breast with a flesh and blood
Low-gluten flour
Pepper Salt to taste
Fried flour: 1/2 cup flour
1/2 cup corn flour
Sweet potato flour 1 cup
1/2 teaspoon salt
Fine granulated sugar 1 teaspoon
1 teaspoon garlic powder incense
1 cup water

Marinade:

garlic 80 grams
Water 100㏄
Powder 1/2 teaspoon parsley
1/2 teaspoon allspice
1 teaspoon onion powder
1/2 teaspoon salt
Fine granulated sugar 1 teaspoon
1 teaspoon MSG
1/4 teaspoon baking soda
1 tablespoon rice wine

Practice:

  1. Mix all the material into a batter fried flour and set aside.
  2. With chicken flesh peeled for Generative half, in the end from a cross-sectional side middle, but do not cut, slice open is the chicken breast.
  3. Add garlic and water together puree in blender, add the remaining marinade into a pickle.
  4. The discharge into the pickle pickled chicken for about 20 minutes, remove the two sides evenly coated with flour, then wrapped practice a batter.
  5. Heat the pan of oil to the oil temperature about 180 ℃, put into practice four fried chicken for about 2 minutes, until surface is golden brown and crispy like pot, sprinkle with pepper and salt.

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