Mustard Chicken



Materials:

Boneless chicken breast 1/2 block
The right amount of mustard
Sweet potato flour 2 cups
Frying oil right amount

Marinade:

Powder 1/2 teaspoon parsley
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon MSG
1/4 teaspoon baking soda
Water 100㏄
1 tablespoon rice wine

Practice:

  1 boneless skinless 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 marinade and mix all ingredients together into a pickle; chicken emission into practice a pickle marinate for about two hours.
  3. Remove the marinated chicken into the sweet potato powder, the powder used to make double-sided stick palms pressed tight, gently shake off excess flour pick up.
  The hot pot of oil to 180 ℃, into the practice of chicken 3 to fry for about 3 minutes over medium heat until golden pot and drain, and finally topped with mustard dip or sauce can be eaten.

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