Curry Chicken



Materials:

Chicken breast with a flesh and blood
Low-gluten flour
Pepper Salt to taste
Batter fried flour: 1/2 cup flour
1/2 cup soy flour
1/2 cup rice flour again
1/2 teaspoon salt
Fine granulated sugar 1 teaspoon
Fragrant garlic powder 1 tablespoon
1/2 tablespoon white pepper
1 cup water

Marinade:

A. onions 2
10 grams of ginger
garlic 40 grams
Water 100㏄
1 tablespoon curry powder B.
1 tablespoon onion powder
1 teaspoon chili powder
Granulated sugar 1 tablespoon
Cream 1 tablespoon soy sauce
1/4 teaspoon baking soda
2 tablespoons cooking 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. All A marinade into the blender puree, add all the marinade B mix into the 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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