Traditional fried chicken



Materials:

Chicken breast with a flesh and blood
Pepper Salt to taste
Sweet potato flour 2 cups

Marinade:

Onions 2
10 grams of ginger
garlic 40 grams
Water 100㏄
1/4 teaspoon allspice
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 meat on the bone.
  2. Chicken breast with blood on Generative half.
  3. The cross-sectional chicken breast side from the middle in the end, but do not cut off
  4. In accordance with the desired thickness is the chicken breast slices open.
  5. Remove the onion, ginger, garlic and together into the blender adding water labeled as juice.
  6. The practice 5 with strainer to filter out the dregs, add the remaining marinade into a pickle.
  7. discharged into practice 4 chicken marinade, cover with plastic wrap and refrigerate, pickled for about two hours.
  8. Remove the marinated chicken, filter out the excess marinade, add fried flour used to make potato flour stained palms pressed tight, turn to the other side of the same post-pressed to pick up slightly fried gently shake off excess flour.
  9. dipped in flour 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. After deep fry chicken until golden brown and crispy surface was shaped pot, sprinkle pepper and salt.

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