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Fried chicken tender


Chicken 2
240 grams flour
240 grams of corn flour


A. onions 2
15 grams of ginger
30 grams of garlic
1/2 teaspoon allspice
1/2 teaspoon salt
Water 50㏄
1 tablespoon rice wine
Fine granulated sugar 1 teaspoon
B. Salt and pepper 1 tablespoon flour


  1. Place all the seasonings together into blender, whipping filtered residue after about 30 seconds into the marinade and set aside.
  2. Mix flour and corn flour, sieved add seasoning mix into B wrapped in flour, set aside.
  3. Wash chicken cut open into two, into practice in a pickle pickled for about 30 minutes after the fish, even outside the breading stick wrapped in practice 2 and slightly shake chicken, remove excess powder.
  4. Heat the pan until the oil pan to about 150 ℃, 3 chicken into practice, a small fire slowly fry for about 8 minutes, turn the fire to improve the oil, extract oil, deep fry chicken surface was shaped golden crisp, then remove and drain grease.


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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.
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