Honey Crisp Chicken



Materials:

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

Marinade:

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

Practice:

 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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