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Fried chicken platoon

Fried chicken platoon


Main material

Material Quantity
Chicken breast A block
Scallion Appropriate amount
ginger Appropriate amount
Pepper Appropriate amount
Cooking wine Appropriate amount
Egg juice Appropriate amount
flour Appropriate amount
breadcrumbs Appropriate amount
Soy sauce Appropriate amount


Material Quantity
oil Appropriate amount


Flavor Salty and fresh
Technology Deep fried
time consuming several days
difficulty ordinary


step 1:

Prepare a piece of chicken breast, wash it and dry it.

step 1

step 2:

Remove the fascia and open it from the middle slice.

step 2

step 3:

Knife back slap chicken loose, this step is easier to taste.

step 3

step 4:

Cut scallions and ginger into small grains

step 4

step 5:

Add a little water and wine, mix it into mud with a cooking machine, and get onion and ginger juice.

step 5

step 6:

Onion ginger juice

step 6

step 7:

Sprinkle onion and ginger juice with pepper and mix well

step 7

step 8:

Brush the chicken with onion and ginger juice on both sides and marinate it in the refrigerator for one night.

step 8

step 9:

Prepare flour, egg juice, bread crumb

step 9

step 10:

Marinated chicken wrapped in flour

step 10

step 11:

Shake off excess flour

step 11

step 12:

Wrapped egg fluid

step 12

step 13:

Full of bread crumbs

step 13

step 14:

Boil oil

step 14

step 15:

When the oil is sixty percent hot, the chicken is fried, and the fire should not be too big. Otherwise, the bread crumb will turn black and the chicken is not easy to cook inside.

step 15

step 16:

Deep-fry the chicken in a low heat and turn it golden. Remove it.

step 16

step 17:

Let’s cool for a while and fry again for 2 minutes.

step 17

step 18:

Fish out

step 18

step 19:

Block loading

step 19

step 20:

Cold food, hot time is OK.

step 20


Chicken must be re-fried once. Re-fried is the key to make chicken more crisp and tender.