Black Pepper Chicken



Materials:

Chicken breast 1/2 block
Frying oil right amount
Batter: sweet potato flour 2 cups
1 cup flour
1 teaspoon salt
McCormick black pepper 2 tablespoons
1 1/2 cup water

Seasoning:

Pepper Salt to taste

Marinade:

A. onions 2
10 grams of ginger
Garlic 40 grams
Water 100㏄
B. 1 teaspoon onion powder
Powder 1 teaspoon parsley
Coriander powder 1 tsp
1 tablespoon black pepper
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons rice wine

Practice:

  1. skinless chicken breast, chicken breast from the side along the bone cross-sectional in the end, but do not cut into a large.
  2. Place the onion, ginger, garlic in a blender along with added water labeled as juice.
  3. The practice of using two lay juice strainer to filter out the dregs. Add all marinade B, mix well into a pickle.
  4. Place chicken emissions into practice a pickle, into the refrigerator after the cover, and marinate for about two hours.
  5. The material mix batter mix into batter.
  6. hot pot of oil to 160 ℃, the practice of chicken wrapped in practice four rows batter dipped 5, then put the pan, fry over medium heat for about 3 minutes until golden and drain the pot, sprinkle with salt and pepper and finally that edible.

Comments