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Honey Crisp Chicken


Bone-in chicken breast 1/2 block
Sweet potato flour 2 cups
The right amount of honey sauce
Frying oil right amount


A. onions 2
10 grams of ginger
40 grams of garlic
Water 100㏄
B. 1/4 teaspoon allspice
1 tablespoon sugar
1 teaspoon MSG
Cream 1 tablespoon soy sauce
1/4 teaspoon baking soda
2 tablespoons rice wine


 1. Peel chicken breast, chicken breast from the middle of a cross-sectional side in the end, but do not cut into a large.
 2. Place the onion, ginger, garlic together in a blender adding water labeled as juice.
 3. The practice of using two lay juice strainer to filter out the dregs.
 4. In practice 3 Add all marinade B, mix well into the marinade.
 5. Place chicken emissions into practice a practice four pickle, into the refrigerator after the cover, and marinate for about two hours.
 6. Place the marinated chicken practice 5 removed, placed in sweet potato powder pressed powder stick with the palm so that tight.
 7. The practice of row 6 chicken turned to the other side, the same slightly after pressing, gently shake off excess flour to pick up, then stand for about one minute to make powder resurgence.
 8. hot pot of oil to 180 ℃, put chicken practice 7, fried for about 2 minutes until golden pot and drain the oil.
 9. painted with a brush dipped honey butter chicken to practice 8 rafts, and put on the oven to bake, to flavor grilled overflow after turning it over again. Then coated with honey chicken row sauce, baked until slightly burnt incense to continue immediately after.


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Honey Chicken


Chicken breast 1/2 block
2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄


A. five - spice powder 1/4 tsp
1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey


  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
  2 onions, ginger, garlic washed into the blender, poured into water whipping into a juice, take the filter to filter out the onions, ginger, garlic residue, add all the seasonings and mix well into the marinade aside.
  3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
  4. Remove the stand marinated chicken, drain flooded except juice, chicken on both sides coated with the right amount of sweet potato flour to make potato flour stained palms pressed tight, pick up gently shake off exce…

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