Xinjiang chicken



Materials:

Bone-in chicken breast 1/2 block
Sweet potato flour 2 cups

Seasoning:

Pepper Salt to taste

Marinade:

A. onions 2
10 grams of ginger
40 grams of garlic
Water 100㏄

1 tablespoon cumin powder B.
1/4 teaspoon allspice
1 tablespoon sugar
Cream 1 tablespoon soy sauce
1/4 teaspoon baking soda
2 tablespoons rice wine

Practice:

  Bone-in skinless chicken breast 1, from the middle of the chicken breast side cross-sectional in the end, but do not cut into a large.
  2. A marinade into the blender adding water labeled as juice, add marinade and B continued all the materials, mix well into a pickle.
  3. Place chicken emissions into practice a practice pickle 2 into the refrigerator after the cover, and marinate for about two hours.
  4. The material of all fried flour mixed into practice three marinated chicken, with the palm pressed to make powder stick tight, turn to the other side of the same after picking up a little pressed powder and gently shake off excess.
  5. The practice of four chicken dipped in flour to stand for about one minute to make powder resurgence.
  6. hot pot of oil to 180 ℃, 5 chicken into practice, fry for about 2 minutes until golden pot, sprinkle with salt and pepper pot and drain can be eaten.

Comments